Banoffee Cheesecake

For this recipe, you will need:

• 1 packet digestive biscuits crushed finely mixed with 50g butter, melted.

Press biscuit-butter mixture firmly into bottom of 8-inch (20cm) springform tin, refrigerate until you need it.

• 250g cream cheese
• 250g mascarpone cheese
• 500g white chocolate melted
• 1/2 to 1 cup of dulce de leche (see note)
  
• about 1/4-1/2 c heavy cream to thin the mix for a smoother consistency
• 2 sliced bananas
  

Use electric beaters to mix cheeses, and heavy cream together. whisk until smooth (i heated all the ingredients to make it easier).
Arrange the sliced bananas on top of the biscuit base, then pour cheese mixture onto the bananas/biscuit base, then put in refrigerator for at least 3 hours or overnight. Drizzle the dulce de leche on top of the cake.

Note: For the dulce de leche, you can buy the ready ones or make them yourself by using one can of sweetened condensed milk. All you need to do is remove the label from the can of condensed milk. Put the can into a pot, and fill up the pot with water until it covers the top of the can. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much. When it's done, let it cool for a while, and then carefully open up the can completely. The resulting product should be colored tan or brown. (as seen on the photo)