This marscarpone cheesecake with bananas and butterscotch is wickedly rich and very creamy.
For the base:
150g digestive biscuits, finely crushed
75g butter, melted
For the filling:
250g mascarpone cheese
2 eggs, separated
75g castor sugar
1 tsp vanilla extract
4 gelatine leaves, softened in cold water
250ml double-thick cream
For the butterscotch sauce:
100g golden syrup
150g soft dark brown sugar
150ml double-thick cream
½ tsp vanilla extract
3 ripe bananas, peeled and sliced
25g flaked almonds, toasted
You will need
A 20cm springform tin, base lined with baking paper
- For the base, place the biscuits and butter in a bowl, mix well then press into the base of the tin. Chill whilst you make the filling.
- Place the mascarpone, egg yolks, sugar and vanilla extract in a large bowl and beat until smooth. Place 50 ml of the double cream in a small saucepan and heat just to boiling point. Remove from the heat, squeeze the excess water from the gelatine, add to the cream and swirl the pan to dissolve the gelatine. Leave on one side to cool slightly.
- Lightly whip the remaining cream to soft peak stage. Whisk the egg whites to stiff peaks and set aside. Beat the gelatine into the cheese mixture until combined. Fold in the whipped cream and finally the whisked egg whites. Make sure everything is thoroughly combined, and pour over the biscuit base. Give the tin a couple of sharp taps on the worktop, then smooth the surface. Chill for a minimum of 6 hours or overnight.
- For the sauce, place the syrup, sugar and butter in a saucepan and heat gently until the sugar has dissolved. Allow to cook gently for 5 minutes then slowly pour in the cream and vanilla. Stir well, remove from the heat and allow to cool.
- To serve the cheesecake, run a round bladed knife around the tin and release the cheesecake. Cover with slices of banana and drizzle the cooled butterscotch sauce over the top. Scatter with the almonds. The cheesecake will keep for 3 days, covered in the fridge.