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Banoffee Cheesecake

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves12
  • DifficultyEasy
175g digestive biscuits
55g buttery spread, melted
400g light soft cheese
85g caster sugar
1 tbsp cornflour
3 eggs
1½ tsp pure vanilla extract
200ml tub half fat crème fraîche
2 very ripe bananas, mashed
397g can Carnation Caramel
1 large, fresh banana to serve

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in clingfilm.

Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes.

Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.

Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.

Remove the cheesecake from the tin and serve topped with fresh banana and drizzled with the remaining caramel.

Recipe courtesy of Carnation

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Cook Like A Pro: Store-Bought Is Fine

Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked alaska and roasted aubergine parmesan.

S17:E1
20mins