• 3 small bananas
• 50g butter, melted
• 10 digestive biscuits, crushed to crumbs
• 142ml tub double cream
• 140g icing sugar
• 400g tub soft cheese
• ½ tsp vanilla extract
• 237g pot crunchy peanut butter

1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You’ll be left with really soft bananas. Peel, then mash well and set aside.
2. Mix the butter and biscuits together, then press into a 22 cm spring form cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

Ingredients

• 1 orange
• 1 tablespoon caster sugar
• 1 tablespoon water
• 1 x 200 g Lindt milk chocolate, coarsely chopped
• 2 tablespoons thickened cream
•  1 tablespoon Grand Marnier
•  1/4 teaspoon finely grated orange rind
•  200g dark choc melts

Method

1. Use a zester to remove rind from the orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a sharp knife to remove white pith from rind. Cut rind into very thin strips). Line a baking tray with non-stick baking paper. Combine the orange rind, sugar and water in a small frying pan over low heat and stir until sugar dissolves. Increase heat to medium and bring to the boil. Cook, stirring occasionally, for 2-3 minutes or until rind is translucent. Use a fork to transfer candied rind to the lined tray.

2. Place the milk chocolate, cream, Grand Marnier and orange rind in a heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and the mixture is smooth. Remove from heat. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
3. Line a tray with non-stick baking paper. Use a teaspoon to scoop out 1 1/2 teaspoonsful of the chocolate mixture and use your hands to roll into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture. Place in the fridge for 30 minutes or until firm.
4. Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and is smooth. Remove from heat.

5. Line a baking tray with non-stick paper. Use a fork to dip a truffle into the melted chocolate to evenly coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess melted chocolate. Transfer to the lined tray. Top with a piece of candied rind. Repeat with remaining truffles and candied rind. Set aside for 30 minutes to set

6. 2 Hours to Chill and Set.