Banoffee Cheesecake (Gluten Free, Dairy Free)
Ingredients
- 100 g dairy free spread (melted)
- 200 g gluten free digestive biscuits
- 1 large banana
- 450 g dairy free cream cheese
- 200 g caster sugar
- 1.5 tbsp gluten free plain flour
- 2 eggs (separated)
- 750 ml dairy free milk (I used almond milk)
- 300 g caster sugar
- 75 g dairy free spread
- sliced banana
- dairy free caramel sauce
- dairy free chocolate (grated)
- dairy free sauce (optional)
For the base:
For the filling:
For the caramel sauce:
Decorations:
Instructions
- 1 Preheat the oven to 150 oC
- 2
Grease a 9" round springform tin- 3
Crush the biscuits into fine crumbs and pour in the melted butter- 4
Press into the base of the tin- 5
Bake for 15 minutes- 6
Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks- 7
In a separate bowl whisk the egg whites until they form stiff peaks- 8
Carefully stir the egg whites into the banana mix- 9
Pour over the biscuit base and bake for 50 minutes- 10
Remove from the oven and allow to cool- 11
Chill in the fridge for a couple of hours or overnight, if possible- 12
To make the caramel sauce place the caster sugar and dairy free milk into a large saucepan- 13
Put on a medium heat and bring to the boil- 14
Turn down the heat so the milk is bubbling gently- 15
Leave for 30-40 minutes stirring occasionally- 16
Once the milk has thickened and turned a golden colour stir in the dairy free spread- 17
Allow to cool and then pour over the cheesecake- 18
Top with sliced banana and chocolate shavingsgluten free cheesecake, dairy free cheesecake - 2