Banoffee Cheesecake
Makes : 10-12 Slices 1 1/2 cups of all-purpose flour Pinch of salt 7 tablespoons unsalted butter, diced 1/4 cup superfine sugar Filling: 4 ounces dark bitter chocolate, broken into squares and melted 3 large ripe but firm bananas Juice of 1/2 lemon 2 1/2 cups mascarpone cheese Scant 2/3 cup heavy cream, lightly whipped 1 10-ounce jar caramel sauce/spread 1. For the pastry, sift the flour into a bowl with the salt. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the sugar. Add 3 tablespoons of cold water and mix to a dough. Turn the dough onto a lightly floured surface and knead briefly until the dough is smooth. Shape into a ball, wrap in plastic wrap and refrigerate for 20 minutes. 2. On a lightly floured surface, roll out the pastry to form a rough circle at least 2 inches larger than a loose-bottomed 9-inch fluted tart pan set on a baking sheet. Use the pastry circle to line the pan, pressing the pastry into the edges and trimming any overhanging pastry. Prick the base all over with a fork. Refrigerate for 20 minutes. 3. Meanwhile, preheat the oven to 400 farenheit degree. Line the shell with greaseproof paper and pie weights and bake in the oven for 10 minutes. Remove the weights and paper and bake for a further 10-12 minutes or until golden. Remove from the oven and set aside to cool. 4. Using a pastry brush, paint the melted chocolate onto the inside of the pasty shell to cover completely. Chill until set. 5. To assemble the cheesecake: Peel and thickly slice the bananas then toss them in the lemon juice. Set aside. Beat the mascarpone cheese in a bowl until softenend then stir in the whipped cream. Carefully fold the cream mixture and most of the caramel sauce together (reserving a little sauce for decoration) but don't over-mix but leave them marbled. Spoon the mixture evenly into the pastry case then scatter the banana slices over the top. Drizzle the remaining caramel sauce decoratively over the bananas. Serve in slices. 6. Enjoy!
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