Sunday, 11 August 2013

Banoffee Cheesecake

How to bake in this heat, dare I say it don't have to bake! It can be the case of combining flavours, artful mixing and assembling!

The heat has been ridiculous over the last few weeks, with. I live in West London and work in the East which requires a lengthy tube journey twice a day; I've been away from it for a week and I am slightly hesitant about hopping back into the routine. Unfortunately, I don't fancy a 2 hour bike ride each way, or have a scooter to weave my way through the traffic, or a parking space for my tube it is for the foreseeable future.

This is so delicious you'll want to eat an unhealthy amount of it! Good job its nice weather so can eat as much as you like and then you have no excuse to take a run... life is a balancing act.

Serves 12
Chill for a total of 3 hours, minimum, in the fridge

You will need the following:

250g Marscapone Cheese
200g Cream Cheese
60g Caster Sugar 
350g Digestive Biscuits 
125g Butter
½Tsp Nutmeg
1 Banana
1 Pot of Caramel Dipping Sauce*


Place the biscuits in a bag and get out the frustration ... bash to smithereens 

Add the nutmeg

Add the butter & mix in till all crumbs are coated

Line the base of the cake tin with greaseproof paper

Pour the biscuits in and use a fish slice to flatten

Like so & place in the fridge for 1 hour

Spoon over the caramel sauce

Spread over the biscuit base and place in the fridge for 30 minutes

In a bowl place the marscapone, cream cheese & sugar 

Mix till combined 

Take the biscuit and caramel base out of the fridge after 30 minutes and smooth over the cheese topping

Smooth over using the spatula
Place in the fridge for 2 hours

Slice the banana and layer around the edge of the cheesecake and in the center

Warm the caramel dipping sauce in the microwave for 30 seconds. Drizzle over the bananas 


*cheat's not a sin to open a tin!

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