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Banoffee Toffee Chocolate Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




203g cheesecake mix
50g butter, melted
250ml milk
3 x 15ml spoons Belgian chocolate hazlenut spread, warmed
2 bananas
juice ½ lemon
2 x 15ml spoons toffee sauce, warmed
2 x 15ml spoons toasted chopped macadamia nuts



Recipe



Take the biscuit crumb from the cheesecake mix and add to the melted butter. Use this in a 15-18cm foil lined sandwich tin to form a base, refrigerate until firm.

Next take the cheesecake packet mix and combine with the milk using an electric whisk. Swirl in the chocolate hazlenut spread. Spread over the biscuit base and chill in the fridge for 45 minutes - 1 hour.

Finally slice the bananas and combine with the lemon juice. Place the slices overlapping on top of the cheesecake. Drizzle over the toffee sauce and scatter with the macadamia nuts. Chill briefly, remove from the tin and serve.