Banana Cheesecake with Thick Toffee Sauce Recipe

Base:

Preheat the oven to 300F/ 150C/ gas mark 2. Begin by toasting the pecans. Place them on a cookies sheet and bake for 7 minutes until lightly toasted. Crush the biscuits to a fine crumb, add the nuts and the melted butter, mix well, then press the mixture into the base of an 8"/ 20 cm springform pan, lightly greased. Place this in the refrigerator to firm up while you make the filling.

Filling:

Blend the bananas and lemon juice in a food processor till smooth. Then add the rest of the filling ingredients to the blender and mix until smooth. Pour over the chilled base and bake for 1 hour. Turn the oven off and leave the cheesecake to cool slowly until completely cold.

Sauce:

Place the butter, sugars,and golden syrup in a saucepan and over very low heat, allow everything to dissolve. Let it cook for 5 min. Pour in the cream and vanilla and stir until everything is smooth. Remove from the heat and allow it to cool completely before pouring into a jug ready for serving.

When you are ready to serve the cheesecake,gently remove it from the springform pan and place on a platter or large serving plate. Put 2 Tbs. lemon juice in a bowl. Slice the bananas 1/4" /5mm thick on an oblique angle and gently toss them in the lemon juice. Layer them all over the top of the cheesecake in overlapping circles until it is covered. Slice the cheesecake and ladle the toffee sauce over the cheesecake.