Banoffee Cheesecake With Toffee Pecan Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | A, Chef, On, Shoestring | 1 | Servings | |
INGREDIENTS
| 4 | oz | Sweet oat biscuits |
| 1 1/2 | oz | Melted butter |
| 1 1/2 | oz | Pecan nuts |
| 3 | Size ripe bananas, 8oz | |
| peeled weight | ||
| 1 | T | Lemon juice |
| 3 | Eggs, size 1 | |
| 12 | oz | Medium fat curd cheese |
| 1 | 200 gram tub fromage frais | |
| 8 | oz | Caster sugar |
| 2 | oz | Butter |
| 3 | oz | Soft brown sugar |
| 1 1/2 | oz | Pecan nuts |
| 2 | oz | Granulated sugar |
| 5 | oz | Golden syrup |
| 5 | oz | Double cream |
| 3 | Size ripe bananas | |
| 2 | T | Lemon juice |
INSTRUCTIONS
Preheat oven to 150C/gas mark 2. For the base: Place biscuits in bowl and crush them. Add melted butter and chopped pecan nuts. Mix well and put in cake base. Pre-bake in oven for 15 minutes. For the filling: Blend bananas and lemon juice in processor until smooth then simply add the rest of the filling ingredients. Blend and pour over biscuit base. Bake on middle shelf of oven for 1 hour. For the sauce: In a saucepan, place butter, sugars and syrup and over a low heat let everything dissolve completely. Pour in cream and stir until smooth. Add the chipped pecan nuts and stir. Remove from the heat and allow to cool completely before pouring into a jug ready for serving. Decorate with slices of banana that have been soaked in lemon juice and serve with the sauce. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2097
Calories From Fat: 1230
Total Fat: 142.8g
Cholesterol: 237.1mg
Sodium: 1158.4mg
Potassium: 1000mg
Carbohydrates: 177.8g
Fiber: 8.3g
Sugar: 150g
Protein: 44.1g