- 175g digestive biscuits
- 55g buttery spread, melted
- 400g light soft cheese
- 85g caster sugar
- 1 tbsp cornflour
- 3 eggs
- 1½ tsp pure vanilla extract
- 200ml tub half fat crème fraîche
- 2 very ripe bananas, mashed
- 397g can Carnation Caramel
- 1 large, fresh banana to serve
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in clingfilm.
Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes.
Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.
Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.
Remove the cheesecake from the tin and serve topped with fresh banana and drizzled with the remaining caramel.
Recipe courtesy of Carnation