Baked Banoffee Cheesecake

So good. And not that difficult. So no excuses not to make it.

Mmmmmm... Crumbly biscuity base, gooey sweet banana toffee and creamy cheesecake...

The recipe for the base and the cheesecake bit is from here. 

I used double the amount of base so I could put it up the sides of my tin to stop the toffee sticking, which is IMPORTANT. Also, more biscuit.

Once you've made the base, baked it briefly and allowed it to cool a little, thinly chop 1-2 bananas and neatly place them onto the base in a nice flat layer.

Now, make the toffee sauce: equal amounts of brown sugar, butter and cream. Mine was about 5 tablespoons of each. Heat the mix gently until the sugar has dissolved and the butter melted. Leave to cool while you make the cheesecake mix.

Now, pour the toffee over the bananas so that they are just covered. Gently spoon the cheesecake mix on top and smooth out the top.

Bake at 180°c for 40 minutes, or until cooked on the outside but with a little bit of wobble in the middle (mine took about an hour).

Leave to cool COMPLETELY - we ate ours still warm and it was nice, but SO much better the next day when it had properly set.