Rum-infused banoffee cheesecake

Banoffee cheesecake

Rum-infused banoffee cheesecake

For the biscuit base

200 grams chocolate oat biscuits, crushed (dark chocolate hobnobs in my case)

75 grams butter

2 tablespoons honey

Melt the butter and honey and stir this into the crushed biscuits. The chocolate will start melting so you’ll end up with a slightly sludgy mess. Press this into either a springform cake tin or use various small glasses if you want to make individual portions. Pop these into the fridge while you prepare the bananas.

For the banana layer

6-8 bananas, sliced evenly into rounds

25 grams butter

120ml to 150ml rum of your choice

You’ll probably need to fry your banana slices in batches so take your time over this. Melt a a little bit of butter and fry your banana slices until they start to brown and caramelise. Pour 30ml of rum over the cooking bananas (this is about a shot’s worth of rum) and allow the rum to burn off. Flip the bananas over, add a small dollop of butter if necessary and add another shot of rum.

Repeat until all of the bananas have been fried in rum.

To make the cheesecake

500 grams cream cheese

4 tablespoons icing sugar

1 tablespoon maple syrup

225 grams dulce de leche or canned caramel

In a large mixing bowl, use a wooden spoon or whisk and mix all of the ingredients together until you get a pale, caramel-tinted creamy cheese mixture.

Assembling your banoffee cheesecake

Layer slices of banana over the biscuit base (reserve some bananas to top your dessert) and then spoon over the cream cheese mixture. If you want to be naughty, I’d drizzle a tiny bit more rum over the bananas before you smother them in the creamy cheese mixture. Pop into the fridge for at least 30minutes before eating, yum!

James Martin’s recipe calls for a chocolate sauce to be drizzled over the cheesecake but this cake is so rich that I didn’t even bother with the sauce. However, I’ve provided his chocolate sauce recipe below in case you’re in the mood for a serious sugar overload.

For the chocolate sauce

40 grams butter

175ml/7fl oz double cream

225g/8oz milk chocolate, roughly chopped

In a bowl set over simmering hot water, combine these ingredients and stir gently until you end up with a glossy chocolate sauce.

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