BANOFFEE CHEESECAKE

Hands-on time: 25min, plus cooling and chilling Cooking time: 1hr 5min Serves 8 FOR THE BASE

100g butter, melted, plus extra to grease 200g digestive biscuits, finely crushed

FOR THE FILLING

2 small very ripe bananas, about 150g peeled weight 500g full-fat cream cheese 200g caster sugar 1½tbsp plain flour

1tsp vanilla extract 2 medium eggs, separated

TO DECORATE

3tbsp caramel sauce

25g plain chocolate, peeled into curls using a vegetable peeler

1 Preheat oven to 180°C (160°C fan oven)/mark 4. Grease a 20.5cm round springform tin and line the base with baking parchment. Mix together the butter and crushed biscuits and press into base of tin. Bake for 15min, then take out of oven and set aside. Turn oven down to 170°C (150°C fan)/mark 3.

2 To make the filling, whizz the bananas in a food processor until smooth. Add the rest of the filling ingredients except for the egg whites and whizz again until smooth. Tip mixture into a large bowl. In a separate bowl, whisk the egg whites until they hold soft peaks. Fold into the cream cheese mixture using a large metal spoon.

3 Pour mixture into the tin and shake gently to level. Bake for 50min or until the cheesecake is lightly golden – the filling will be wobbly but it firms up on chilling. Working quickly, remove from oven and run a small knife around the cheesecake to release the sides, then place a clean upturned mixing bowl over the cheesecake to cover. Leave to cool for 30min, then uncover and chill for at least 2hr or overnight.

4 Take cheesecake out of tin, transfer to a serving plate and peel off parchment paper. Allow to come up to room temperature (about 1hr). In a small bowl, whisk the caramel briefly to loosen it, then drizzle it over the top of the cheesecake. Scatter over the chocolate curls and serve in slices.

Per serving:

544 cals, 33g fat (19g saturates), 54g carbs (39g total sugars) 1g fibre