Cooked Banoffee 'Cheezecake' with Pecans by Kim lloyd
A cross between a banoffee pie and cheesecake; truly scrumptious.

METHOD

 

Preheat fan assisted oven to 140°C/275°F/gas mark 1

Base

In a bowl mix all of the base ingredients together.  Press into a loose bottom cake tin lined with baking parchment.  Press into the base and compress with a flat bottomed tumbler.

Cook for 25 minutes or until golden.  Leave to cool.

Filling

Beat eggs and add the other ingredients, mixing well.

Pour over the base and cook at very low temperature 120°C low temperature for 1½ - 2 hours, until firm.

Leave to cool. 

Blend all of the topping ingredients until smooth. Use this to cover the filling layer.

Decorate with toasted pecans.

 

 


SERVINGS

10-14 slices

PREPARATION TIME

Approximately 25 minutes

OVEN TEMP/COOKING TIME

140°C/275°F/gas mark 1/25 minutes plus 120°C/1½ - 2 hours

STORAGE

Store in an air tight container for several days.

Can be sliced and kept in the freezer for up to 3 months.

 

INGREDIENTS

Base

3/4 Ugg Foods chia seed and nut bread mix
1/2 tbsp xylitol,
1tbsp agave syrup
1 1/2 tbsp olive oil

Filling

1 packet Ugg Foods chia muffin mix
6 large eggs (omega3 or free range)
Juice of 2 large lemons
1 mashed banana
1 sliced banana
1 large 250g tub of Coyo coconut yogurt (available on Ocado)

Topping

100g dates
Cream from one tin coconut milk
Few drops of caramel natural flavouring
Pinch Himalayan rock salt
Pinch stevia