Banoffee Cheesecake Recipe

In a food processor, crush the digestive biscuits until they resemble fine crumbs.

Pour the melted butter over the crumbs and mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Place in the fridge to chill.

In a mixing bowl, whisk together the mashed bananas, cream cheese, heavy cream, caramel sauce, vanilla extract, and lemon juice until smooth and well combined.

Pour the cheesecake mixture over the chilled biscuit base and smooth out the top.

Place the cheesecake in the preheated oven and bake at 325°F (160°C) for 1 hour, or until set and slightly golden.

Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, remove the cheesecake from the springform pan and garnish with whipped cream and chocolate shavings.

Slice and serve chilled. Enjoy!