A simple meal is made complete and special by the sweet ending. I have no qualms about buying dessert when I have no time to make one. This dessert, though, takes no time nor effort to make. It is as easy as 1-2-3 and requires no baking.
This banoffee cheesecake has a biscuit base, fresh bananas, tinned caramel and a mixture of whipping cream and cream cheese. It takes just minutes to make and can be made the day before you are going to serve it. Even the kids can do it.
I froze it for an hour before decorating it with cinder toffee (honeycomb) and chocolate shavings. The base crisped up, the bananas were nice and cold, the caramel still gooey and the cheesecake layer was velvety and light. A breeze to make and a delight to eat, just perfect.
Ingredients for the biscuit base:
1 1/2 c. of digestive biscuit (about 13 biscuits) or graham cracker crumbs
1/3 c. packed brown sugar
1/3 c. butter, melted
Tip: It is easier to take a cheesecake out of the pan if you put the base the wrong side up.
Line the bottom and sides of a spring form pan. Secure the paper to the pan with clips so that it doesn't move while filling.
The easiest way to make the crumbs is in a food processor. Add in the melted butter and sugar and give it a whizz to combine.
Put the crumbs in the lined pan. Using the flat bottom of a measuring cup press the mixture firmly and evenly into the base.
Ingredients for the Filling:
4 medium sized bananas, sliced into thick diagonal pieces
1 can (397 gms.) of Carnation caramel or dulce de leche
300 mls. whipping cream
1 c. cream cheese
1/2 c. sugar
Spread the caramel evenly on top of the bananas.
Whip the cream until thick, then add the cream cheese and sugar. Whip until combined, then spread on top of the caramel. Chill until firm.
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