Banana Fudge Cheesecake

Serves 6 to 8.


  • 6oz Butter
  • 3.25oz Honey dipped banana chips
  • 4oz Digestive Biscuits (crushed)
  • 2oz Light Soft Brown Sugar
  • 4oz Condensed milk
  • 9oz Mascarpone cheese
  • 1 tbsp Icing sugar (sieved)
  • 3 tbsp Thick banana yoghurt
  • 5 tbsp Double cream, whipped


  1. Melt 6oz of butter (reserving the rest) in a saucepan. Take 1oz
    of the banana chips (reserving the rest) and crush them. Mix them with
    the crushed biscuits, add to the melted butter and combine. Turn
    out the mixture into a lightly greased loose bottomed 8in
    round tin. Smooth out and refrigerate for 30mins.
  2. Meanwhile, place the remaining butter and sugar in a saucepan. Heat
    gently until the sugar has dissolved. Bring to the boil, stirring
    continuously for 1 minute. Remove from the heat and add the
    condensed milk. Return to the heat and boil for a further 2 minutes
    until the mixture resembles a sauce, stirring continuously. Remove
    from the heat and leave to cool.
  3. In a separate bowl, beat the mascarpone cheese, yoghurt and icing
    sugar together. Spread this over the chilled biscuit base. Then
    spoon the cooled sauce on top of this.
  4. Pipe the whipped cream around the outside edge of the cheesecake.
    (Or simply spread around the edge.)
  5. Arrange the rest of the banana chips on the top.