Caramel-drizzled banoffee bake

Instructions

1. Step 1

   Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.

2. Step 2

   Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.

3. Step 3

   To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.

4. Step 4

   Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.

5. Step 5

   Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.

6. Step 6

   When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.