Recipes: Banoffee Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

digestive biscuits

🥗Healthier: oatmeal cookies

💰Cheaper: graham crackers

Graham crackers are widely available and cheaper

Place the digestive biscuits into the food processor and blend until they are quite a small crumb. Add the melted butter and salt and blend for another few seconds until the crumb is uniform in texture.

Pour the crumb into a greased pie dish and use your hands to spread the mixture around evenly over the bottom and sides, pressing down and compacting the crust as you go. Place it in the fridge for 10 minutes to cool.

Peel two bananas and cut them into chunks, then cook them over a low heat until they have gone to mush and caramelized a little. Let them sit to cool for 10 minutes.

While the banana cools, use an electric whisk to beat the cottage cheese, Greek yoghurt, egg, vanilla, and cornstarch together until completely smooth.

Pour the caramelized banana into the crust and spread over the bottom, then add the cottage cheese mix on top and spread out until even. Place the cheesecake into the fridge to set for 4 hours.

About 30 minutes before serving, make the toffee by heating the maple syrup and almond butter in a saucepan for 5 minutes until it is doubled in size and bubbling. Remove from heat and stir in the butter until fully incorporated. Set aside to cool.

Once the cheesecake has set, decorate the top with slices of banana and the toffee sauce. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens