Nigella Lawson her "triumphant" cheesecake has an "aerated and moussy" texture that is light. "You can make the toffee sauce while the cheesecake is cooking or cooling," said Nigella.

"Either way, you want the sauce completely cold, but it shouldn't go into the fridge." The cheesecake, however, requires an overnight stay in the fridge, so it's best to prepare the banoffee cheesecake ahead of time.

Best made for a special occasion when there is going to be a group of people to enjoy the cheesecake, this is a great recipe to wow the crowd.

Nigella advised: "When you make this, do ensure that the cream cheese is at room temperature before you start whisking or processing it."

Best for those who have a little experience of baking, Nigella's recipe isn't recommended for people who are making a cheesecake for the first time.

Banoffee cheesecake recipe

Ingredients
Makes: 10 slices

For the base

• 250g digestive biscuits
• 75g soft unsalted butter

For the cheesecake

• Four overripe bananas
• 60ml fresh lemon juice
• 700g cream cheese (at room temperature)
• Six large eggs
• 150g soft light brown sugar

For the toffee sauce

• 100g soft unsalted butter
• 125ml golden syrup
• 75g soft light brown sugar

Equipment

• Nine-inch springform cake tin
• A roasting tin, for the water-bath

Method

Preheat the oven to 170°C (150°C fan/gas mark three/325°F) and put a full kettle on to boil. Wrap the outside (underneath and sides), of your springform tin with a double layer of ovenproof clingfilm, then cover that thoroughly with a double layer of foil.

Nigella explained: "The idea is to give a good waterproof casing to protect the cheesecake as it bakes in its water-bath later."

Whizz digestive biscuits with butter, and press into the bottom of the prepared tin. Sit this in the fridge and clean out the processor.

Mash the bananas well with a fork, add the lemon juice, and set aside. Process the cream cheese until smooth, then add the eggs and sugar. Add the mashed banana and lemon juice, blitz again until you have a smooth mixture.

Take the tin out of the fridge, sit it in the centre of a roasting tin and pour the cheesecake filling into the springform tin. Now put the roasting tin and springform into the oven and pour the recently boiled water into the roasting tin so that it comes halfway up the springform.

Cook for one hour and 10 minutes. Nigella said: "The very centre of the cheesecake should still have a hint of a wobble, but should seem set on top."

Remove from the oven, and take the springform tin out of the waterbacth and place on a cooling rack. Nigella instructed: "Gently and carefully peel away the outside layers of clingfilm and foil, and let the cheesecake continue cooling on the rack."

Put the cheesecake in the fridge, uncovered, overnight, removing only half an hour before wanting to serve.

To make the sauce

Melt the butter with the golden syrup and sugar in a saucepan over a gentle heat. Once bubbling, giving off a foamy, amber honeycomb colouring, turn off the heat and let it cool. Serve the cheesecake with toffee sauce drizzled over the top.