This banoffee cheesecake has all the comforting flavour of the old-school pud but the style of an impressive dinner party dessert – and it takes less than 30 minutes of hands-on time to make
Ingredients
- 150g salted butter, plus 1 tbsp for the tin, plus 2 tbsp for frying
- 300g digestive biscuits
- 3 bananas, sliced
- 200g caramel sauce
- 500g full-fat soft cheese
- 2 tbsp icing sugar
- 150ml double cream
Method
- STEP 1
Butter and line the base and sides of a loose-bottomed 20cm springform tin. Heat the remaining butter in a small pan or by pulsing it in the microwave. Tip the biscuits into a food processor and whizz to fine crumbs, then add the melted butter and whizz again. Tip into the tin and use a spoon to make an even, compressed layer. Chill for 30 minutes.
- STEP 2
Heat 2 tbsp of the butter in a non-stick frying pan over a medium-high heat and fry two of the sliced bananas on both sides for 1-2 minutes or until caramelised. Cool completely, then drizzle with 3 tbsp of the caramel sauce. Put the banana slices and any caramel in an even layer on top of the biscuit base. Chill.
- STEP 3
Put the cheese, sugar and 5 tbsp of the caramel sauce into a bowl and whisk until smooth and creamy. In a separate bowl whisk the double cream to soft peaks, then fold this into the cheese mixture. Spoon into the tin and level the top. Chill for at least 6 hours.
- STEP 4
Carefully remove the cheesecake from the tin and transfer to a serving plate. Garnish with the remaining sliced banana and a good drizzle of the caramel sauce, before cutting into slices to serve.
