BANOFFEE CHEESECAKE
- 1¼ cup crushed digestive biscuits
- ½ cup melted better
- 1½ cups cream cheese
- ¼ cup icing sugar
- 2 teaspoon vanilla extract
- 2 cups whipped cream
- 1.5 teaspoon gelatine powder + 3 tbsp water
- For the caramel-
- 1 cup granulated sugar
- ½ cup butter
- ½ cup cream
- 1 banana, slices (to top)
- To make the crust add the crushed biscuits and the melted butter in a bowl and mix until well combined.
- 2. Line a 6 inch spring form pan with parchment paper.
- 3. Press down the butter biscuit mixture into the prepared pan. Refrigerate for 15 minutes.
- 4. In a small bowl add the gelatine over the water to let it bloom.
- 5. To make the filling beat the cream cheese and icing sugar in a bowl together until smooth.
- 6. Add the vanilla extract and mix.
- 7. Gently fold in the whipping cream and mix well.
- 8. Microwave the bloomed gelatine for 20 seconds and add it to the filling and mix well.
- 9. Add the cheesecake filling on the crust and refrigerate for 2 hours.
- 10. To make the caramel, heat the sugar in a saucepan over medium heat until an amber colour is achieved.
- 11. Add the butter and mix until completely melted and mixed.
- 12. Add the cream whisking constantly as the mixture will bubble vigorously.
- 13. Let the caramel cool completely.
- 14. Pour the cooled caramel on top of the cheesecake and top with banana slices.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/banoffee-cheesecake/
3.5.3251