In downloading pictures from my camera to free it up for Christmas, I found this photographic record of my banoffee cheesecake so I thought I'd share.
I like bananas, I like toffee and as far as I'm concerned banoffee is a match made in heaven (even if I am never sure how to spell it!). Arthur really likes cheesecake, so a while ago I decided the banoffee cheesecake was the way to go.
I didn't follow any recipe, just made it up as I went, which is why most ingredients aren't measured. Also I like a lot of base to a cheesecake and Arthur likes a lot of cheesecake so that is why the quantities are maybe a little overboard! You could easily make this with less of each, but then where would be the fun?
So, you need:
|Two bananas, a pack of hobnobs, 300g tub of phili, tub of mascarpone, ready made toffee sauce, some double cream, and a bag of fudge, also lemon juice and caster sugar (they missed out on the photo as you only use a tiny bit!).|
What to do:
|Blitz the pack of hobnobs in the blender and mix in a bowl with about 50g of melted butter|
|Press this mix firmly into a dessert ring or springform tin and leave in the fridge to chill|
|In a bowl add phili, mascarpone, and a good slug of double cream, a dash of lemon juice and about a dessert spoon of caster sugar and mix until smooth|
|Drizzle a generous portion of toffee sauce over the mix and fold in to create a ripple effect|
|Take your biscuit base out of the fridge and layer sliced bananas ontop|
|Spoon the cheese mixture over the top and smooth down leaving a depression in the middle|
|Melt some fudge with about 100ml of double cream in a bowl over a pan of water|
|Pour this soften fudge mix into the depression on the top of the cheese mixture|
|Chop up more fudge into small cubes and decorate the edge of the cheesecake|