Banoffee Cheesecake Pie
- 250g Plain Biscuit Crumbs
- 130g melted Butter
- 1 tsp Cinnamon
- 3 tsp Gelatine, plus 2 Tbsp Water
- 250g Cream Cheese, softened
- 375g Caramel Condensed Milk
- 150ml Cream
- 3 Bananas, 1 mashed
- 150ml Cream, whipped for topping
- White Chocolate shavings to garnish (optional)
How to Whip Perfect Cream
Line the base of a 22cm springform tin. Combine the biscuit crumbs, melted butter and cinnamon and press the mixture into the base and up the sides of the tin. Chill while making the filling.
Sprinkle the gelatin over the water and leave to swell for 2 minutes, then warm in the microwave or over boiling water until smooth and dissolved.
Using an electric beater, combine the cream cheese and condensed milk and beat until smooth. Slowly beat in the liquid cream and the one mashed banana and gelatin.
Pour the mixture into the crumb crust in the tin and chill for at least 2 hours.
When ready to serve, peel and slice the remaining bananas. Arrange them over the top of the banoffee cheesecake. Spoon over the whipped cream and sprinkle with the chocolate shavings, if using.
Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.