A delicious baked cheesecake, best served covered in toffee sauce. If you're not nuts about pecans, add some extra biscuits to the base instead.

INGREDIENTS: 

Base

• 40g (1.5 oz) melted Longley Farm Jersey Butter 

• 110g (4 oz) sweet oat or digestive biscuits

• 75g (3 oz) pecan nuts (half for base, half for topping)

Filling

• 3 bananas

• 1 tbsp lemon juice

• 3 eggs

• 350g (12 oz) Longley Farm Cream Cheese 

• 1 x 150g tub of Longley Farm Natural Yogurt

• 175g (6 oz) caster sugar 

Toffee Sauce

• 50g (2 oz) Longley Farm Jersey Butter

• 75g (3 oz) soft brown sugar 

• 50g (2 oz) granulated sugar

• 150g (5 oz) golden syrup

• 1 x 150ml pot Longley Farm Double Cream

• A few drops of vanilla extract 

Topping

• 3 bananas

• 2 tbsp lemon juice

METHOD: 

Cheesecake

Preheat the oven to 200°C (400°F).

Place pecan nuts on a tray and bake in the oven for 7 minutes until lightly toasted.

Grease an 8 inch / 20cm diameter cake tin.

Crush the biscuits. Add half the nuts and the melted butter. Press this into the base of the cake tin and bake in the oven for 20 minutes, then lower the temperature to 150°C /  300°F.

Blend the bananas and lemon juice together until smooth.

Add the rest of the filling ingredients and blend again.

Pour the filling onto the biscuit base and cook in the oven for 1 hour.

Sauce

Place the sugars, syrup and butter into a saucepan and heat gently. Let it cook for about 5 minutes.

Once all the sugar has dissolved, pour in the cream and vanilla extract and stir until everything is smooth.

Remove from the heat and allow to cool before serving.

Topping

When the cheesecake has cooled, chop the banana into slices and toss them in lemon juice to prevent them going brown.

Decorate the cheesecake with bananas and the remaining pecan nuts.

Smother (or drizzle) with toffee sauce.