En La Cocina de Pozu: Banoffee Cheesecake with Toffee Sauce.

For my birthday, i decided i wanted to bake myself a special cake!!! a good one!!!! so i started looking into the internet and found, thanks to a twitter, Delia Online.
I browsed her web page and found an amazing recipe for Banoffee Cheesecake with Toffee Sauce.
I adapted it to my way of cooking/baking, and here is the result

For the base:

75 g Amazonian Nuts (use half for the base and half for the sauce)

110 g Cookies(digestive type)

40 g melted butter

For the filling:

3 medium-size ripe bananas (/225 g peeled weight)

1 tablespoon lemon juice

3 large eggs

500 g Fresh Cheese (Philadelphia type)

250 g Mató Cheese, typical Catalonianm, it’s a Fromage Frais

175 g caster sugar

For the sauce:

50 g butter

75 g soft brown sugar

50 g granulated sugar

150 g golden syrup (I used caramel since I could not find golden syrup)

300 ml cream (31.8 % fat) divide in 2 times (so 2 x 150 ml)

a few drops vanilla extract

For the topping:

3 medium-size ripe bananas

2 tablespoons lemon juice

Procedure:

Warm up the oven and toast all the Amazonia nuts. Be careful, you need to watch them constantly to avoid them burning. Then chop the nuts into really small, or the smallest you can. We want to be able to identify them in the base, so, not tiny but not big. I chopped them and they were about a pea size. Reserve them in 2 halves. Add them into a bowl and add the melted butter and half the nuts. Mix them well then press all this into the bottom of the cake tin and pre-bake the base in the oven for 10 minutes in 180º. Then lower the temperature to 150ºC.

For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then simply add all the rest of the filling ingredients. Blend again then pour it all over the biscuit base and bake on the middle shelf of the oven for 1 hour. Turn off the oven and leave the cheesecake inside to cool slowly until completely cold; this slow cooling will stop the cheesecake cracking.

To make the sauce, place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely. Let it cook for about 5 minutes. Pour in the cream and vanilla extract and stir until everything is smooth, Let it boil for 20 minutes, this will give it the brownish color. then add the rest of the cream and the chopped pecan nuts. Mix well and remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving.

When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl. Slice the remaining bananas at an oblique angle into 5 mm slices, and gently toss them around to get an even coating of juice. Spoon a small circle of sauce into the centre and spread all over the top of the cake, then layer the bananas in overlapping circles all round it and top with a bit of Toffee. Serve the cheesecake cut into slices with the rest of the sauce handed round separately.