Name: Banoffee Cheesecake
Total time: 1 h

For the Banoffee Cheesecake, first chop the ingredients for the base in a blender. Press the crumb mixture into a cake springform pan (diameter 22 cm) to form a base. Place the mold in the refrigerator and let it set.

In the meantime, preheat the stove to 170 degrees for the cheese mixture. Mash the bananas in a baking bowl and stir with the lemon juice. Blend remaining ingredients until smooth, add banana puree and blend in as well.

Seal cake springform pan with aluminum foil (double layered) and place in roaster. Pour boiling water into roaster to half the height of springform pan. Place cake in roaster and bake for 70 minutes. The center of the cake should not be completely set yet.

While cake is in oven, prepare toffee sauce. Heat the butter, syrup and sugar in a small saucepan. Once the sugar has melted and caramelized, stir in the whipped cream, bring to a simmer, then transfer to a pitcher. Let stand at room temperature.

Place the finished cake on a cake rack. Remove the foil and let the curd cake cool completely in the pan. Later, place in the refrigerator for a few more hours or overnight. Remove from the refrigerator 20 minutes before serving.

Just before serving, loosen the cake from the edge of the mold with a sharp kitchen knife, remove the edge of the cake springform pan and place the cake on a cake plate. Top the Banoffee Cheesecake with the Toffee

Banoffee Cheesecake

For the floor:

For the cheese mixture:

For the toffee sauce:

Instructions:

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