For the base
- 200g digestive biscuits, crushed
- 100g butter, melted
- 4 bananas, peeled and sliced
For the filling
- 150ml double cream
- 3x 280h cream cheese
- 85g icing sugar sifted
- 1 tbsp maple syrup
- 300g carnation cook with caramel
For the topping
- 150ml double cream
- 25g carnation cook with caramel
- 1 banana, peeled & cut into 12 slices.
Line your cake tin with grease proof paper.
For the base; mix the crushed digestive with the melted butter together in a bowl. Spoon the mixture into the tin and press firmly over the base with the back of a spoon. Chill in the fridge whilst you’re doing the rest.
Heat a frying pan until hot and add a knob of butter and the sliced bananas, frying for 2-3 minutes until golden brown. Remove from the pan using a slotted spoon and set aside to cool.
Arrange the cooled bananas on top of the biscuit base.
For the cheesecake; whisk the double cream until softly whisked. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don’t over whisk the mixture as it will loosen and stop the cheesecake achieving a soft set. Add the whipped cream to the cream cheese, as well as the maple syrup and carnation of caramel.
Spoon the sweet cream cheese filling into the tin, covering the bananas and use the back of the spoon or palette knife to spread evenly. Place in the fridge for at least 4 hours to set.
For the topping; whip the cream, put into a pipping bag with a medium star-shaped nozzle and set aside. Melt the carnation of caramel over a low heat in a small sauce pan with a splash of water until it can be drizzled. Place in a second pipping bag and snip the very end off it to leave a tiny hole.
Starting from the edge of the cake, swirl the carnation of caramel in a circular motion around the cake.Pipe 12 medium sized swirls of whipped cream around the edge of the cheesecake and rest in a fresh slice of banana of top. Served immediately.
And there you have your own Banoffee Cheesecake and even more enjoyable with a lovely cup of tea