It can be annoying buying bananas only for them to begin to go brown and spotty after a few days, but there is a delicious way to use them without throwing them in the bin. Rather than making banana bread, Nigella Lawson has a simple recipe on how to bake a banana toffee cheesecake that only takes 10 minutes to prepare. Nigella said: “I love the way a handful of mournfully overripe, positively unprepossessing bananas give rise to this vulgarly triumphant cha-cha-cha of a cheesecake.
“Well, it is a cheesecake, but the texture is not the usual smooth cream; rather, it is aerated and moussy and as light as its perfume is, contrariwise, compellingly heady.” This is the perfect recipe for when you want to use up any ripe bananas and want to make something mouthwatering and delicious that is guaranteed to warm you up on a cold autumn evening. How to make banoffee cheesecake For the base: 250g of digestive biscuits 75g of unsalted butter For the cheesecake: Six large eggs Four medium (around 600g) of overripe bananas 60ml of lemon juice 700g cream cheese (at room temperature) 150g of light brown sugar For the toffee sauce: 100g of unsalted butter 125ml of golden syrup 75g of light brown sugar Ovenproof clingfilm or tin foil Springform cake tin Roasting tin Preheat the oven to 170C (150C fan or gas mark 3).
Boil the kettle and wrap the outside of the cake tin in a double layer of ovenproof cling film. The casing will protect the cheesecake when it bakes in hot water later. To m.
