Frozen Banoffee Cheesecake

Banoffee Cheesecake

300 grams plain biscuits (or chocolate)
75 grams butter, melted
75 grams margerine, melted

250 grams cream cheese
250 mL cream
1 can caramel (375 mL)
5 large bananas

First of all, prepare the biscuit base by crushing the biscuits up into fine crumbs and combining them with the melted butter and margerine. Press the mixture into a round springform cake tin (I would estimate mine to be about 20 cm diameter) and place the base in the freezer until later.

Next you need two large bowls. In one, beat the cream until it is thick and stiff peaks have formed. In the second, beat the cream cheese until it is smooth. Add the caramel to the cream cheese mixture, keeping aside just a small part, and beat well, until it is fully combined. Finally, add the cream and beat that in too. Take the base from the freezer and pile the caramel cheesecake filling into it.

The banana part of this banoffee pie features both sliced bananas and banana puree. For the puree, take three of the bananas, peel them and place them in a small bowl. Use a hand blender (or if you have a real blender or a food processor, use that) to liquify them.

Spoon the banana puree onto the cheesecake filling and swirl it around a bit with a fork, but don't mix it into a homogenous mixture.

Slice the remaining two bananas and arrange them over the top of the cheesecake filling. Then take the last of the caramel and heat it in the microwave until it is slightly runny. If you can, drizzle it over the top of the bananas. If it is still too cohesive for that, place it into a small plastic bag, snip a hole and squeeze the caramel over the banana.

Finally, for a frozen cheesecake, freeze the entire thing over night. The next day, take the cheesecake from the freezer about 15 minutes before you intend to serve it and carefully remove the tin. Set it on a plate to soften a little.