Frozen banoffee cheesecake
Topped with chocolate shavings
Topped with chocolate shavings
Serves 10
Cooks In18 minutes (18 minutes prep, overnight freeze)
DifficultyNot too tricky
Nutrition per serving
Calories 482 24%
Fat 22g 31%
Saturates 8.1g 41%
Sugars 48.7g 54%
Salt 0.8g 13%
Protein 9.6g 19%
Carbs 63.5g 24%
Fibre 3.1g -
Of an adult's reference intake
Ingredients
- 150 g dark chocolate (70%)
- 300 g packet of Hobnobs
- 8 overripe bananas
- 500 g light cream cheese
- ½ x 450 g jar of dulce de leche
recipe adapted from
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- Rub the base of a 20cm springform cake tin with olive oil and line with greaseproof paper, then rub the paper with oil, too.
- Melt 50g of chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
- Snap the Hobnobs into a food processor and blitz with 2 tablespoons of extra virgin olive oil until well combined.
- Drizzle in the melted chocolate, then pulse again. Pat into the cake tin in a 1cm-thick layer.
- Peel the bananas, tear into the food processor, add the cream cheese and dulce de leche, blitz well until nice and smooth, then pour over the biscuit base.
- Freeze overnight or until needed, transferring to the fridge for 2 hours before serving, or until it’s the slicing consistency you like.
- Loosen the edges of the cheesecake with a palette knife, then release from the tin. Shave or grate over the remaining chocolate, and serve. Delicious.
