Directions
- 1Crush digestive biscuits in a food processor until they are fine crumbs.
- 2Melt the dark chocolate in a glass bowl set over a saucepan of simmering water.
- 3Add the melted chocolate and olive oil to the crushed biscuits in the food processor. Blend until combined.
- 4Press the mixture into the base of an 8-inch springform tin.
- 5Blend the bananas, dulce de leche, and double cream in the food processor until smooth.
- 6Pour the mixture over the biscuit base in the tin.
- 7Refrigerate the cheesecake for at least 4 hours or until set.
- 8Garnish the cheesecake with chocolate shavings.
Ingredients
- 200 g digestive biscuits
- 390 g dulce de leche
- 200 ml double cream
- 100 g dark chocolate
- 3 bananas
Equipment
food processorsaucepanglass bowlspatula8-inch springform tinknife
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