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 car...so 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*
Method:
Place the biscuits in a bag and get out the frustration ... bash to smithereens
Add the nutmeg
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Add the butter & mix in till all crumbs are coated
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Line the base of the cake tin with greaseproof paper
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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
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
Enjoy...
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