EASTER RECIPE: Frozen banoffee cheescake from Avoca

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.

Ingredients:
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:
1.    Grease & line a 20cm cake tin.
2.    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. 
3.    Tip crumb mix into cake pan & press firmly & evenly to create a biscuit base. 
4.    Using a stand-up mixer, add the peeled bananas, cream cheese, vanilla & dulce de leche. Blend with a paddle until completely combined & smooth. 
5.    Pour the banana mix over the biscuit base & spread evenly. 
6.    Put in the freezer & freeze overnight. 
7.    Take the cake out of the freezer 1 hour before serving. Decorate with shaved chocolate & drizzle extra dulce de leche over the top.