BANOFFEE CHEESECAKE WITH CHOCOLATE CRUMB CRUST

Preparation Method :

• Preheat the oven to 180°C / 350°F / Gas mark 4.
• The Crust: Mix biscuit crumbs with walnuts and melted butter. Press mixture over base of a lightly greased 9-inch spring form tin and chill.
• Process the bananas with lemon juice, dulce de leche, eggs, ricotta and sugar, until smooth.
• Pour mixture into crust and bake for 45-50 minutes or until firm. Turn off oven and leave cheesecake inside to cool.
• Decorations: Line a baking tray with baking parchment. Dissolve sugar with water in a pan over a gentle heat. Bring to the boil and allow to syrup turn golden amber.
• Drizzle small caramel shapes onto parchment with a spoon and harden.
• Transfer cheesecake to serving plate when cooled. Whip cream with coffee essence, spread a thin layer over the top of cheesecake.
• Spoon the remaining cream around the top edge and chill. Just before serving, decorate with caramel shapes and banana slices tossed in lemon juice.