Banoffee Cheesecake
Ingredients:
• Green’s Cheesecake Mix: 259g
• 235ml Cold milk
• 1 tin (400ml) Condensed milk
• 120g Butter
• 100g Soft Brown Sugar
• 235ml (8fl. oz) Milk
• 1-2 Bananas
• Whipped cream and chocolate shavings to decorate
Method:
1. Prepare your 18cm (7'') tin: line a loose bottomed tin with baking paper or line a regular tin with foil.
2. Melt 80g butter in a saucepan and stir in the crumb base.
3. Spread the crumb mixture over the base of the prepared tin and press down with the back of a spoon.
4. Leave to chill in the fridge for 15 minutes until firm.
5. Add the butter, soft brown sugar and condensed milk to a saucepan over a gentle heat, stirring constantly, until the mixture starts to bubble and boil.
6. Reduce the heat and cook for 4-5 minutes until the caramel is a pale golden colour and thick. It should come away from the sides of pan cleanly.
7. Pour the topping over the biscuit base and leave to cool.
8. Once cool, cover with a layer of sliced banana.
9. Using an electric hand whisk, mix the cheesecake mix into 235ml of milk for 5 minutes until thick and creamy, and spread over the sliced bananas.
10. Refrigerator for 45 minutes until set.
11. Decorate with whipped cream and chocolate shavings before serving.
