Banoffee Cheesecake - smooth indulgence!

Everybody loves Banoffee Pie, but have you tried Banoffee Cheesecake?  This recipe is from one of my singing friends, Alex, who was raving about it, so I had to try, and he's right!   Simplicity to make, it combines the classic cheesecake smoothness with the heavenly caramel/banana combination we all adore.    You could make it with gluten free digestive biscuits.

Banoffee Cheesecake

8oz/225g crushed digestive biscuits (or Hobnobs)

4oz/110g melted butter

1 tin Carnation Caramel (or you boil a tin of condensed milk for 2 hours)

3 bananas

½ - ¾ pint whipped cream

1 250ml (approx) tub mascarpone cheese

1 250ml (approx) tub cream or curd cheese

2oz/50g caster sugar (not sure this is entirely necessary!)

juice of half a lemon

grated chocolate to serve

Line the base of a 9” spring clip tin with baking parchment.   Mix the digestives and melted butter, press into the tin and chill until set. 

Whip the cream, and stir in the lemon juice, cheeses and sugar.   Spread the caramel over the biscuit base, chop the bananas over the top and cover with the cheesecake mixture.   Grate chocolate on the top.