Banoffee Cheesecake | #shorts #jamieoliver

By Jamie Oliver · 30 min

Ingredients

Instructions

1. Rub a 20cm springform tin with olive oil, line it with greaseproof paper and oil the paper too.
2. Melt 50g of the chocolate in a heatproof bowl over gently simmering water, then take it off the heat.
3. Blitz the Hobnobs in a food processor with 2 tablespoons of extra virgin olive oil until well combined.
4. Add the melted chocolate and pulse again. Press the mixture into the tin in a 1cm-thick layer.
5. Peel the bananas, add them to the processor with the cream cheese and dulce de leche, and blitz until smooth. Pour over the base.
6. Freeze overnight or until needed. Move to the fridge for 2 hours before serving, or until it reaches the slicing firmness you like.
7. Loosen the edges with a palette knife and release from the tin. Shave or grate the remaining chocolate over the top.

Summarized from Jamie Oliver's video. Watch it for the details.

More recipes with

Cream cheeseChocolateBananaDark chocolateDulce de leche