Banoffee Cheesecake

Ingredients

Scale

Base:

75 g pecan nuts (half for the base and half for the sauce)

100g sweet oat cookies

50g unsalted butter, melted

Filling:

3 medium-size ripe bananas (225g peeled)

1 tbspn lemon juice

3 large eggs

350g medium-fat cream cheese

200 g tub sour cream

175g granulated sugar

Topping:

3 ripe bananas

Dulce de Leche

Instructions

Pre heat the oven to 350F.

Crush the biscuits in a food processor. Or put in a sandwich bag, and roll/bash with a rolling pin to crush them. Add the biscuits to a bowl with melted butter and half the pecans. Mix well and press into the bottom of a springform cake pan and bake for 10mins at 350F.

Lower the temperature to 325ºF.

For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then add all the rest of the filling ingredients and blend again. Pour over the base. Double line the cake pan with heavy duty foil, place in a larger roasting pan and half fill with water. This will form a water bath around the cheescake and stop the cheesecake from cracking.

Bake on the middle shelf of the oven for 1 hour 15mins. Turn off the oven and leave the cheesecake inside to cool slowly until cold, this slow cooling will stop the cheesecake cracking.

Slice the bananas and lay on the cheesecake. Drizzle over the dulce de leche and serve.

Banoffee Cheesecake