Banoffee Cheesecake with Salted Caramel – gluten free

Method

1. Biscuit Base – Base line a 9 inch (23 cm) round springform cake tin (at least 7 cm/3 inches deep) with baking paper and lightly grease the sides with butter. Pre-heat the oven to 150 C/300 F/Gas 2.
2. Crush the biscuits into crumbs and mix with the chopped nuts. Set aside.
3. In a large saucepan, melt the butter with the maple syrup.
4. When liquid, add the biscuit mix and stir until fully combined.
5. Spoon some of the mixture into the cake tin to make a base biscuit layer and compress hard with the back of a spoon. Gradually add the rest of the biscuits and ease and press against the sides of the cake tin, working your way round and up (tilt the tin as you go), pressing hard against the sides until you have an evenly spread biscuit border.
6. Place in the oven for 10 to 15 minutes until golden. When you remove from the oven, you may need to gently press the biscuit against the sides and base again (if any has slipped) as it is cooling to ensure a solid surround. Leave to cool and then place in the fridge until ready to fill.
7. Toffee-Banana Layer – Place the butter and salt in a small saucepan and heat until melting and beginning to bubble lightly. Add the first 4 chopped bananas and stir, gently turning and frying for 2 to 3 minutes. The bananas may begin to disintegrate, which is fine.
8. Remove from the heat. Add the caramel sauce and stir through.
9. When cool, add the last chopped banana and lightly fold, so that you still have some whole fresh chunks.
10. Spread the banana mixture onto the base of the biscuit layer evenly. Place in the fridge whilst you make the cheese filling.
11. Caramel Cream-Cheese Filling – Place all the filling ingredients in a large bowl together and beat with an electric whisk until completely combined, smooth and creamy.
12. Spoon the mixture into the tin (it should come to the top of the biscuit sides), smoothing the top. Place in the fridge for at least 2 hours and preferably over night to firm up.
13. Before you decorate the cheesecake, you will need to remove it from the cake tin and place on your chosen serving plate. Carefully and lightly warm the sides of the tin using either a cooks blow torch or a cloth dampened with a little hot water, then gently open the spring clip allowing the tin to loosen and come away from the biscuit. Carefully remove.
14. Use a palette knife to carefully loosen the base edges and then gently hold and lift the cake away from the base of the tin (easiest if you have a friend ready to ease it off and pull away the baking paper whilst you carefully support the biscuit case).
15. Chocolate Sauce and Decoration – In a small saucepan mix the butter and cream and gently heat, stirring until melted and reaching a simmer (do not boil).
16. Turn the heat down and add the chocolate, stirring thoroughly until melted and smooth. Remove from the heat and cool, stirring occasionally.
17. Whilst the sauce is cooling, slice the final banana and mix with a dessert spoon of caramel sauce, making sure the banana pieces are fully coated. Arrange a small pile of caramel-banana in the centre of the cheesecake.
18. Whip the cream in a medium-sized bowl until it reaches firm peak stage (soft, but able to hold its shape well) and pipe round the top edge of the cheesecake.
19. Sprinkle the toasted nuts over the banana decoration and grated chocolate on the cheesecake top.
20. Drizzle with chocolate sauce and serve.