Banoffee Cheesecake (Gluten Free, Dairy Free)
Ingredients
For the base:
For the filling:
For the caramel sauce:
Decorations:
Instructions
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Preheat the oven to 150 oC
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Grease a 9" round springform tin
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Crush the biscuits into fine crumbs and pour in the melted butter
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Press into the base of the tin
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Bake for 15 minutes
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Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks
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In a separate bowl whisk the egg whites until they form stiff peaks
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Carefully stir the egg whites into the banana mix
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Pour over the biscuit base and bake for 50 minutes
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Remove from the oven and allow to cool
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Chill in the fridge for a couple of hours or overnight, if possible
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To make the caramel sauce place the caster sugar and dairy free milk into a large saucepan
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Put on a medium heat and bring to the boil
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Turn down the heat so the milk is bubbling gently
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Leave for 30-40 minutes stirring occasionally
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Once the milk has thickened and turned a golden colour stir in the dairy free spread
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Allow to cool and then pour over the cheesecake
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Top with sliced banana and chocolate shavings
gluten free cheesecake, dairy free cheesecake
