Banoffee Cheesecake - AMAZING

Banoffee Cheesecake

■2 cups digestive biscuit crumbs
■6 tablespoons soft butter
■1 tablespoon golden syrup For the cake:
■4 large bananas to make 2 cups when mashed
■1/4 cup lemon juice
■3x250g pkts cream cheese, at room temperature
■6 large eggs
■1/2 cup white sugar
■1/4 cup brown sugar For the toffee sauce:
■4 tablespoons butter
■1/2 cup golden syrup
■1/3 cup brown sugar
■1/3 cup cream.

In a food processor, combine biscuit crumbs, butter and syrup; process to blend. Press into bottom of a 24cm springform pan to make a smooth base. Place in refrigerator.

Heat oven to 160C.

Fill a jug with water and bring to a boil. In a bowl, mash bananas with a fork and add lemon juice.

Wash bowl of food processor and in it combine the cream cheese, eggs, white sugar and brown sugar. Process until smooth. Add mashed banana mixture, processing until very smooth.

Cover outside of springform pan with a protective layer of plastic wrap covered with a double layer of foil. Fill with cake batter, and place in a roasting pan. Pour boiling water into roasting pan to come about halfway up sides of springform pan. Bake until cake is set but not firm (center should still wobble), about 1 hour 10 minutes.

Remove cheesecake from water bath and place on a rack. Remove foil and wrap from pan and allow to cool completely. Refrigerate at least a few hours, preferably overnight. Remove cheesecake from refrigerator about 20 minutes before serving.

While cheesecake bakes, prepare toffee sauce: In a small saucepan over low heat, combine butter, syrup and sugar. When sugar has melted and mixture is bubbling, stir in the cream. Allow to come to a simmer, then transfer to a small jug and allow to cool. Store at room temperature until serving.

To remove cake from pan, slide a knife around inside edge of pan, then release the sides. Place cheesecake on a platter and serve, passing toffee sauce separately.