Banoffee pie in cheesecake form is the ultimate twist on this indulgent pud.
Ingredients
For the cheesecake
- 150g/6oz chocolate oat biscuits, crushed
- 75g/3oz butter
- 2 tbsp clear honey
- 4 bananas, peeled and cut into chunks
- 400g/14oz cream cheese
- 4 tbsp icing sugar
- 1 tbsp maple syrup
- 1 x 225g/8oz dulce de leche or canned caramel
For the chocolate sauce
- 40g/1½oz butter
- 175ml/7fl oz double cream
- 225g/8oz milk chocolate, roughly chopped
Method
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For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.
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Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon.
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Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown.
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Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve.
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Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel.
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Spoon the sweet cream cheese mixture into the cake tin on top of the bananas.
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Place in the fridge and leave to set for at least 30 minutes, preferably overnight.
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Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat.
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Add the chopped chocolate and stir to combine.
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Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy.
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To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce.