Banoffee Cheesecake
Ingredients
50g unsalted butter, melted
Filling:
175g granulated sugar
Topping:
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.
