Banoffee Cheesecake

A few months ago, I made a chocolate and clementine cheesecake from a recipe card which I picked up in Sainsburys (click here) and it had the best texture out of cheesecakes I'd made so far. So I decided to use the basic measurements to experiment and create my own Banoffee recipe, which turned out to be one of the tastiest (although definitely not the healthiest) things I have ever made :)

• I used:
• 150g butter
• 400g digestive biscuits
• 1 tin Carnation Cook with Caramel
• 100g  caster sugar
• 200g full-fat soft cheese 
• 250g mascarpone 
• 3 medium eggs
• About 5 very ripe bananas (depends on the size)

Grease and line your tin (the recipe said a 23cm tin but anything that looks as if a cheesecake would fit in is probably fine)

Put the biccys into a food bag and make sure it's tied tight! Then bash the hell out of them with a rolling pin/your weapon of choice...

Et voilà!

Melt yo butter

Empty the crushed biccys into the butter and mix it gooood, then squish it into the tin as tight as you can (yes that is a potato masher)

Chop your bananas

Put some of the banana on top of the biscuit base

Spoon over as much of the Carnation caramel as you want and don't eat it off the spoon like I did because you will feel sick after

Blend the rest of your banana, I think I blended about 3 

Chuck the rest of the ingredients (cheeses, sugar, eggs) into a bowl and give it a really good mix with the blended banana

Pour the mix into the tin, bake for around an hour and then leave it in the fridge until it is fully set - in the photo below it wasn't fully set but I was just too impatient to wait >:)

Okay so it wouldn't win awards for it's looks but it did taste amazing and I'm sure someone else could have served it a lot more neatly than I did!

I kept the cheesecake in the fridge for around 4 days and it was fine, but I would say you wouldn't want to keep it for too long because of the already very ripe bananas inside.

What do you think of this recipe, would you try a slice? :) xx