Banoffee Cheesecake
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • 175 g reduced-fat digestive biscuits (crushed)
- • 50 g reduced-fat spread (plus a little extra for greasing, melted)
- • 360 g lightest cream cheese
- • 360 g 0% fat Greek yoghurt
- • 2 medium bananas (peeled and well mashed)
- • 2 medium eggs
- • 2 tbsp white granulated sweetener
- • 2 tbsp cornflour
- • 1 medium banana (peeled and sliced)
- • 2 tbsp reduced-sugar caramel dessert topping
- • reduced-calorie aerosol cream (to serve)
Preparation Steps
Preheat the oven to 140°C.
Grease a 20cm tin with a little reduced-fat spread and line the base with some greaseproof paper.
Add the crushed biscuits to a mixing bowl and stir in the melted reduced-fat spread. Press well into the base of the tin. Pop into the fridge whilst you make the cheesecake.
Beat together the cream cheese, Greek yoghurt, sweetener, cornflour and eggs with a wooden spoon or balloon whisk until smooth. Add the mashed banana and beat again until fully incorporated.
Pour the mixture onto the biscuit base and place the tin onto a baking tray.
Place on a low shelf in the oven and bake for 50-60 minutes, until it’s set around the edges but still has a wobble in the centre.
Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.
Remove the cheesecake from the tin and peel away the greaseproof paper, place onto your serving plate.
Add the sliced bananas to the top of the cheesecake and drizzle over the caramel sauce. Serve with a swirl of aerosol cream.