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  • Banoffee Cheesecake With Toffee Pecan Sauce

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    Banoffee Cheesecake With Toffee Pecan Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 ounce Sweet oat biscuits
    • 1 1/2 ounce Melted butter
    • 1 1/2 ounce Pecan nuts
    • 3 med Size ripe bananas, (8oz peeled weight)
    • 1 Tbsp. Lemon juice
    • 3 x Large eggs, size 1
    • 12 ounce Medium fat curd cheese
    • 1 x 200 gram tub fromage frais
    • 8 ounce Caster sugar
    • 2 ounce Butter
    • 3 ounce Soft brown sugar
    • 1 1/2 ounce Pecan nuts
    • 2 ounce Granulated sugar
    • 5 ounce Golden brown syrup
    • 5 ounce Double cream
    • 3 med Size ripe bananas
    • 2 Tbsp. Lemon juice

    Directions

    1. Preheat oven to 150C/gas mark 2. For the base: Place biscuits in bowl and crush them. Add in melted butter and minced pecan nuts. Mix well and put in cake base. Pre-bake in oven for 15 min.
    2. For the filling: Blend bananas and lemon juice in processor till smooth then simply add in the rest of the filling ingredients. Blend and pour over biscuit base. Bake on middle shelf of oven for 1 hour.
    3. For the sauce: In a saucepan, place butter, sugars and syrup and over a low heat let everything dissolve completely. Pour in cream and stir till smooth. Add in the chipped pecan nuts and stir. Remove from the heat and allow to cold completely before pouring into a jug ready for serving.
    4. Decorate with slices of banana which have been soaked in lemon juice and serve with the sauce.

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