Base
85g Butter
200g superwine Biscuits crushed
Filling
750g Mascarpone
140g golden caster sugar
2T cornflour
3 Large Eggs
Finely Grated zest of 1 lemon
1 tsp Vanilla Extract
Topping
50g Butter
100g Light muscovado sugar
142ml cream and 284ml cream (double)
3 medium bananas
Squeeze of Lemon juice
Step one preheat over 160c fan oven. Melt butter in pot and stir
in crumbs until evenly mixed. Pour mixture into a 23cm non stick
springform tin. Press down firmly and evenly over the bottom with the back of
the metal spoon. Chill for 10 mins.
Meanwhile make filling put all ingredients in a large bowl and
beat until smooth. Pour in tin put on baking sheet. Bake 45mins until golden.
The top will look a little wobbly but not too wobbly it may need more time depending on your over, will set whe cool. Turn
off oven open the door and leave the cheesecake until cool.
Toffee sauce heat butter, sugar and cream until melted. ( if you
are short on time you can use the condensed milk caramel tin just whisk it up and warm it through....)
Serve with whipped cream, sliced bananas and sauce..
ENJOY!!
