Banoffee Baked Cheesecake


Most of my best keto recipes originate from a craving, like an itch that needs to be scratched and this is one of those.  The whipped cream and caramel sauce on top is an optional extra but you absolutely cannot skip over the peanut butter cookie dough base...

Also 900g might seem like an odd amount of cream cheese to use until you realise it leaves you with exactly the right amount of cream cheese to make 2 servings of perfect pancake batter.  You are welcome in advance!  

Ingredients:

For the base:

1 1/2 cup Perfect Porridge

1/2 cup no added-sugar peanut butter

1/4 cup dark choc chips or chunks

1 tbsp Sweetest Ding

 

For the cheesecake filling:

900g cream cheese room temperature (4 blocks of philly)

3 large eggs (I use size 8)

1/3 cup Sweetest Ding

1 tbsp Vitalzing Banana Milk Drops

1 tsp vanilla essence (optional)

Method:

Preheat the oven to 175 degrees celsius and line a 20cm springform.  Mix the base ingredients together and press out into the base of your tin.  Bake for 10 minutes then leave to cool on the bench while you assemble your filling.

Beat the cream cheese, Vitalzing Banana milk drops and vanilla essence until light and fluffy.  Add in the eggs one at a time, making sure to scrape down the sides of the bowl to ensure everything is incorporated fully.

Pour the filling onto the baked and cooled cookie dough base. Drop the pan a few times a  couple of centimetres from the bench onto the bench to knock out any air bubbles.

Bake for 45- 55 minutes until the centre is nearly set but still jiggly - this will firm up on cooling.  Cool on the bench, then transfer to the fridge for at least 4-6 hours (overnight is best) before serving with your choice of toppings.  

We love caramel sauce and whipped cream but is also divine with fresh berries and natural yoghurt!  Let me know if you need a recipe for caramel sauce...