Banoffee Cheesecake

TOP TIPS To achieve soft-set texture of this cheesecake, use full-fat cream cheese, do not over whip the mix

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the base, mix digestives with melted butter in a bowl. Spoon the mix into 23cm springform cake tin and press firmly over the base with back of a spoon. Chill in fridge.

Step 2

Heat a frying pan add a knob of butter and the bananas, frying 2-3 mins golden brown. Remove from the pan using a slotted spoon and set aside to cool.

Step 3

Arrange the cooled bananas on biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl light whisk until smooth. Make sure you don't over whisk the mixture as it will stop the cheesecake achieving a soft-set. Add whipped cream to the cream cheese, add maple syrup and the dulce de leche.

Step 4

Spoon the cream cheese filling into the cake tin, covering the bananas, and use back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.

Step 5

For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle and set aside. Melt the dulce de leche over a low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end off it, to leave a tiny hole

Step 6

Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around.Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each. Serve immediately.