Chocolate & Banoffee Cheesecake – Serves 12-14
250g digestive biscuits
3 tabsp chocolate spread ( nutella)
450g Philadelphia cream cheese (full fat)
170g castor sugar
200g dulce de leche or carnation caramel
3 over ripe bananas mashed
1 ½ tabsp cocoa powder
550ml fresh cream lightly whipped
5 sheets of leaf gelatine
For the base, preheat the oven to 180oC. Place the biscuits in a bowl and crush with a bottle or the end of rolling pin. Over a gentle heat, melt the butter in a small saucepan along with the chocolate, add to biscuit crumb and mix to combine. Spread the mixture over the base of a 10” springform cake tin pressing down lightly. Bake for 10 minutes, remove from oven and allow to cool.
For the filling, place the sheets of gelatine in a dish and cover with cold water. Next, in a large bowl add the cream cheese, sugar, dulce de leche or caramel, mashed bananas and cocoa powder and beat until smooth. I find a hand blender great to smooth out any small lumps for a nice smooth slickly texture. Squeeze out excess water from the gelatine and dissolve in the microwave for 5 seconds or in a small saucepan under a very gentle heat. Whisk into the cream cheese mixture and pour over your biscuit base. Chill for at least 5-6 hours or overnight.