© J Sainsbury plc 2020
Banoffee cheesecake
As a kid, I liked few things more than banoffee pie: this cheesecake version has all the wonderful flavours of the classic pie in an even more delicious form. The ripeness of the banana has quite an impact on the flavour - for this, I prefer bananas that have a good scent but are still firm.
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Ready in 9 hours 25 minutes (includes overnight chilling time)
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 12
Ingredients
- 175g reduced fat digestive biscuits, crushed to a coarse powder
- 50g light spreadable butter unsalted butter, melted
- 150g dulce de leche or caramel dessert filling
- 400g banana (around 3 bananas depending on the size), ½ peeled and thinly sliced (keep remainder unpeeled until ready to serve)
- 400g extra light cream cheese
- 2 tbsp icing sugar
- 450g 0% fat Greek yogurt
- 30g dark chocolate
Method
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1
Line the base of a 20cm spring-form tin with a disc of baking parchment
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2
Mix the butter and crushed biscuits. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes, then top with ½ the caramel and return to the fridge
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3
Arrange ½ the sliced banana pieces around the edge of the prepared tin. Beat together the cream cheese and sugar in a mixing bowl
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4
Fold the yoghurt into the cream cheese mixture
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5
Spoon the filling into the tin, keeping the banana around the edge. Spread level with the back of a spoon, cover and chill overnight until firm. Place the cheesecake in the freezer for 30 minutes before unmoulding to firm up
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6
Carefully remove the cheesecake from the tin and put on a serving plate topped with the remaining banana peeled and sliced, and drizzle with the remaining caramel
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7
Grate over the chocolate and serve!
