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Frozen banoffee cheesecake
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Total Time:
18 minutes
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
Instructions:
  • Prepare a 20cm springform cake tin by greasing the base with olive oil, lining it with greaseproof paper, and rubbing the paper with oil. Melt 50g of chocolate in a heatproof bowl over simmering water. Break the Hobnobs into a food processor, add 2 tablespoons of extra virgin olive oil, and pulse until combined. Gradually mix in the melted chocolate. Press the mixture into the cake tin to form a 1cm-thick layer. In the food processor, blend peeled bananas, cream cheese, and dulce de leche until smooth. Pour this mixture over the biscuit base. Freeze overnight or until needed, then transfer to the fridge for 2 hours before serving. Release the cheesecake from the tin, top with shaved or grated chocolate, and enjoy!

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