Banoffee Cheesecake Without A Food Processor

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Nigella's Banoffee Cheesecake (from KITCHEN) is a banana flavoured cheesecake that is served with a caramel sauce. Nigella makes it using a food processor for ease, though it can be made without. For the crumb base, put the digestive biscuits in a large bag and crush them to crumbs with a rolling pin or a heavy saucepan. Melt the butter in a medium-sized saucepan then take off the heat, add the crumbs and stir until the butter has coated the crumbs, then press into the prepared springform tin.

Make sure that all of the filling ingredients are at room temperature as this will make it easier to mix them together. Mash the bananas and lemon juice together as thoroughly as possible then beat with a hand mixer to make as much of a puree as possible, or use a blender/liquidizer or hand blender to puree the bananas and lemon juice. When mixing the filling try not to beat too much as this will incorporate too much air which will make the cheesecake puff up and then sink back, causing a cracked and uneven surface. Beat the cream cheese with a mixer or a wooden spoon until just soft then add the eggs and sugar and beat until just combined. Add the pureed banana and fold this in then pour the filling into the springform tin and bake the cheesecake as described in the recipe.