Banoffee cheesecake

Banoffee cheesecake
  • Serves icon Serves 16
  • Time icon Hands-on time 30 min, Oven time 40 min, Plus cooling and overnight chilling

A deep-filled cheesecake with a biscuity pecan base, a rich cream cheese filling and a decadent topping of whipped cream, bananas and salted caramel sauce. It’s a go-big-or-go-home dessert and one that doesn’t disappoint.

Nutrition: per serving

Calories
461kcals
Fat
36.9g (21.1g saturated)
Protein
5.4g
Carbohydrates
26.2g (17.7g sugars)
Fibre
1.2g
Salt
0.5g
Calories
461kcals
Fat
36.9g (21.1g saturated)
Protein
5.4g
Carbohydrates
26.2g (17.7g sugars)
Fibre
1.2g
Salt
0.5g

Ingredients

  • 200g digestive biscuits
  • 50g toasted pecans
  • Large pinch ground cinnamon
  • 100g butter, melted

For the cheesecake filling:

  • 280g full-fat cream cheese
  • 175g mascarpone
  • 150g soured cream
  • 1 tsp vanilla bean paste
  • 150g golden caster sugar
  • 3 medium free-range eggs
  • 50g plain flour
  • 3 tbsp salted caramel sauce

For the topping

  • 400ml double cream
  • 1 tsp vanilla bean paste
  • 2 ripe bananas, peeled and sliced
  • 3 tbsp salted caramel sauce
  • A few squares good quality dark chocolate

You’ll also need…

  • 20cm loose-bottomed deep cake tin, greased and lined with non-stick baking paper

Method

  1. Whizz the biscuits, pecans and cinnamon to crumbs in a food processor. Pour in the butter and pulse until combined. Using your hand or the back of a spoon, firmly and evenly press the mixture over the base and up the sides of the tin to create a biscuit case. Chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
  2. For the filling, use an electric mixer to whisk all the ingredients, except for the salted caramel sauce, until smooth and thickened. Pour into the chilled biscuit case and dot the caramel sauce over. Transfer to a baking sheet and bake for 50-60 minutes until set around the edges with a slight wobble in the middle. Cool, then cover and chill overnight.
  3. Remove the cheesecake from the fridge 30 minutes before serving. For the topping, whip the cream with the vanilla to soft peaks, then spoon over the cheesecake. Top with the sliced bananas, drizzle over the salted caramel sauce and grate over the dark chocolate to serve.

delicious. tips

  1. Make the cheesecake up to 48 hours ahead. Cover and chill. Decorate to serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today.

Rate & review

Rate

3.5 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine