Banoffee Cheesecake is deliciously decadent and perfect for a dinner party dessert that will impress your guests every time.
185g plain sweet biscuits
90g butter, melted
750g cream cheese, softened
2 tblsp self raising flour, sifted
1 dessert spoon grated lemon rind
3/4 cup sour cream
2 eggs, separated and at room temperature
3/4 cup caster sugar
3/4 cup milk
100g white chocolate, finely chopped
2 tblsp cream
180g (1/2 cup) Nestle Caramel Top 'n' Fill
1 ripe banana
Crush biscuits in a food processor or place in a plastic bag and crush with the end of a rolling pin. Add melted butter and mix well. Press into the base of a 23cm springform cake tin. Refrigerate.
Place egg yolks, cream cheese, flour, lemon rind and sour cream in a bowl and beat well with an electric mixer until smooth.
In a separate bowl beat egg whites until soft peaks form. Gradually add sugar and beat until sugar has dissolved. Add milk and mix to combine.
Gradually add egg mixture to cream cheese mixture beating well. Pour mixture over biscuit base. Stand cake tin on a baking tray and bake at 150 degrees celsius for 50 to 55 minutes. Turn oven off and let cheesecake cool in oven with the door slightly ajar. When cheesecake is completely cool, cover with plastic wrap and refrigerate for at least three hours.
To make the topping, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over low heat for 2 minutes or until it just comes to the boil. Pour the cream over the chocolate and stir until the chocolate is melted and smooth. Add the caramel and stir until smooth. Set aside for 30 minutes to cool to room temperature.
Transfer cheesecake to a serving platter. Spread the caramel topping evenly over the top of the cheesecake allowing a little to run over the sides. Place in the fridge for one hour until the topping has set. Thinly slice the banana and arrange over the top of the caramel. Serve immediately. (If you aren't serving immediately, lightly brush the banana with lemon juice to stop it from going brown).
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