Banoffee Cheesecake

Ingredients

• 200 g Digestive biscuits (crushed)
• 100 g Butter (melted)
• Butter for frying (a knob; as needed)
• 4 Bananas (peeled and sliced)
• 150 ml Whipping cream (for the cheesecake filling)
• 840 g Full-fat cream cheese (3 packs of 280 g each; do not use reduced-fat cream cheese, as the mixture will not set properly)
• 85 g Icing sugar (sifted)
• 1 tbsp Maple syrup
• 300 g Dulce de leche or caramel sauce (for the filling; the original recipe used Carnation Cook with Caramel)
• 150 ml Whipping cream (chilled, for the topping; cold cream whips faster)
• 25 g Dulce de leche or caramel sauce (for drizzling)
• 1 Banana (cut into 8–10 slices, for decorating)
• Water (a splash, for thinning the caramel sauce as needed)

Steps

1. 1

   To make the base, mix the crushed Digestive biscuits with the melted butter in a bowl. Transfer the mixture to a 23 cm springform tin and press it firmly and evenly into the base using the back of a spoon. Place the tin in the refrigerator.

2. 2

   Heat a frying pan over high heat. Add a knob of butter and the sliced bananas, and fry for 2–3 minutes until golden brown. Remove the bananas from the pan with a slotted spoon and leave them to cool.

3. 3

   Arrange the cooled bananas over the biscuit base. For the cheesecake filling, first whip 150 ml cream with an electric hand mixer until softly whipped.

4. 4

   Place the cream cheese and icing sugar in a second large bowl and beat until smooth. Do not beat for too long, as the mixture may become runnier again and the cheesecake will not achieve the desired softly set consistency.

5. 5

   Fold or briefly stir the whipped cream, maple syrup, and 300 g dulce de leche into the cream cheese mixture until just combined.

6. 6

   Transfer the sweet cream cheese filling to the tin and completely cover the bananas. Smooth the surface evenly using the back of a spoon or a palette knife. Chill the cheesecake for at least 4 hours, preferably overnight, until set.

7. 7

   For the topping, whip the chilled 150 ml cream. Transfer it to a piping bag fitted with a medium star nozzle and set aside.

8. 8

   Warm 25 g dulce de leche in a small saucepan over low heat. Stir in a splash of water until the sauce is pourable; depending on its consistency, a little more water may be needed. Transfer the sauce to a second piping bag or plastic bag and snip off the tip to create a very small opening.

9. 9

   Starting at the edge of the cake, drizzle the caramel sauce over the surface in a spiral, using a circular motion.

10. 10

    Pipe 10–12 medium-sized rosettes of cream around the edge of the cheesecake. Place a fresh banana slice on each rosette and serve the cheesecake immediately.

Notes

For the softly set consistency, be sure to use full-fat cream cheese. Do not overbeat the cream cheese mixture. In addition to the stated preparation and cooking time, the cheesecake requires at least 4 hours of chilling time, preferably overnight. The caramel sauce may vary in thickness depending on the product; thin it with a little water if necessary.

Nutrition per serving

• Dessert
• Cheesecake
• Banoffee
• British
• No-Bake
• Refrigerator Dessert
• With Banana
• With Caramel