Banoffee Cheesecake

This recipe is so easy, I promise and absolutely delicious. A take on the classic Banoffee dessert comes by cheesecake edition. Its easy quick and a total crowd pleaser. Amazing, give it a go! The best bit of this recipe is the sneaky cheat of using angel delight to achieve the creamy banana filling which takes centre stage of this cheesecake.

Banoffee Cheesecake

Ingredients

300g digestive biscuits

50g unsalted butter, melted.

300g cream cheese

300ml double cream

1 sachet banana angel delight

50g toffee sauce

80g milk chocolate, melted

20g milk chocolate, grated

Method

Start by blitzing digestive biscuits in a food processor until they are crumbs. Add the melted butter and blitz until combined.

Prepare a tin for your cheesecake, butter the sides then fit with greaseproof paper.

Pour the crushed biscuits into the tin, then press into the tin. Place in the fridge meanwhile.

In a large mixing bowl, combine the cream cheese with the angel delight sachet.

Gradually stir in the double cream until smooth.

Take the tin out of the fridge, pour about half of the cream cheese mixture into the tin and smooth down until firm and flat.

Melt the chocolate the add to the cream cheese mixture until combined.

Smooth the mixture as another layer on top of the banana layer.

To garnish add the grated chocolate and squeezing of toffee sauce.

Refrigerate for about 3 hours until firm, remove from the tin and serve.

Enjoy!