Make AVOCA's frozen banoffee cheesecake

Move over banana bread, there’s a new contender in town! Enjoy Avoca's Frozen Banoffee Cheesecake for the ultimate special treat this Easter weekend.

You will need

150 grams dark chocolate 70%

300 grams oaty biscuits (digestives)

8 bananas, very ripe 

500 grams cream cheese 

1 tablespoon vanilla extract 

225 grams dulce de leche or thick caramel sauce (reserve 50 grams for drizzling after frozen)

Method

Grease & line a 20cm cake tin.

Melt 50 grams of chocolate & mix with biscuits. Pulse in a food processor until well combined & crumbs are fine. Add 2 tablespoons olive oil & pulse again. 

Tip crumb mix into cake pan & press firmly & evenly to create a biscuit base. 

Using a stand-up mixer, add the peeled bananas, cream cheese, vanilla & dulce de leche. Blend with a paddle until completely combined & smooth. 

Pour the banana mix over the biscuit base & spread evenly. 

Put in the freezer & freeze overnight. 

Take the cake out of the freezer 1 hour before serving. Decorate with shaved chocolate & drizzle extra dulce de leche over the top.

For more information on AVOCA, click here