Toffee flavoured cream cheese filling with fudge chunks, topped with cream, bananas and chocolate, makes this an utterly irresistible dessert. Make sure you use unrefined golden icing sugar in this recipe as it will give a delicious caramel flavour that you won’t get with white icing sugar. The cheesecake can be made a day in advance if liked.
Place the biscuits in a food processor and blitz together until they form fine crumbs. Alternatively, place the biscuits in a plastic bag and crush with a rolling pin.
Melt the butter in a small pan and stir into the biscuit crumbs. Line a 8" round, loose bottom cake tin with baking parchment. Grease the sides of the tin lightly. Press the biscuits into the base, packing them down tightly with the back of a spoon. Chill in the fridge for at least 30 minutes.
Warm the cream in a small pan for 5 minutes. Remove from the heat. Meanwhile, place the gelatine in a bowl with 4 tbsp cold water. Soak for 5 minutes until softened, then remove the gelatine from the water and add to the cream, stirring until dissolved.
Whisk the mascarpone and cream cheese together with the icing sugar until smooth. Whisk in the double cream and gelatine mixture, then stir in the fudge pieces. Pour the mixture onto the cheesecake base and leave to set for at least 4 hours.
To decorate , remove the sides of the tin, running a knife around the edge of the cheesecake if necessary. Whip the cream lightly then spoon on top of the cheesecake and decorate with slices of banana and fudge pieces. Melt the chocolate for 30 seconds in the microwave or until smooth then drizzle over the cheesecake.
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