BANOFFEE CHEESECAKE WITH TOFFEE SAUCE

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.
• Toffee Sauce: Gently heat the unsalted butter with brown sugar and golden syrup until melted.
• Simmer for 5 minutes, stir in double cream and vanilla until smooth. Cool before serving with cheesecake.
• Spread a thin layer over the top of cheesecake. Spoon the remaining cream around the top edge and chill.
• Decorate with caramel shapes, just before serving.