Banoffee Cheesecake with Salted Caramel (makes one 9 inch round, deep cheesecake)
Ingredients:
Biscuit Base
420g gluten free chocolate digestive biscuits
80g chopped walnuts and/or pecans
140g butter
2 tablespoons maple syrup
Toffee-Banana Layer
4 bananas – peeled and cut into chunks
40g butter
pinch salt
2 to 3 tablespoons salted caramel sauce
1 additional banana – cut into slices
Caramel Cream-Cheese Filling
400g Philadelphia Cream Cheese
250g Mascarpone
300g salted caramel sauce
4 tablespoons icing sugar
1 teaspoon vanilla bean paste
Chocolate Sauce
20g butter
100ml double cream
125g dark and/or milk chocolate – chopped or broken into small pieces.
Decoration
1 banana – sliced
1 dessert spoon salted caramel sauce
300 ml double cream
1 tablespoon chopped walnuts or pecans – lightly toasted
1½ tablespoons grated chocolate (I used salted caramel chocolate flakes)
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