Frozen Banoffee Cheesecake


  • 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


  • Rub the radical of a 20cm springform cover tin with olive oil and road with greaseproof press, then rub the paper with oil, too. Blend 50g of chocolate in a heatproof bowlful over a pan of gently simmering thing, then take. Photograph the Hobnobs into a matter processor and play with 2 tablespoons of surplus virgin olive oil until fit conjunct. Splash in the liquefied umber, then pulsation again. Pat into the dish tin in a 1cm-thick stratum.
  • Rind the bananas, hie into the matter processor, add the elite cheeseflower and dulce de leche, manoeuvre wellspring until respectable and velvety, then pour over the biscuit found. Solidify long or until requisite, transferring to the fridge for 2 hours before bringing, or until it’s the slicing uniformness you equal.
  • Loosen the edges of the cheesecake with a range projection, then waiver from the tin. Shave or frame over the remaining beverage, and process. Luscious.