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Banoffee cheesecake

Name: Banoffee cheesecake
Prep time: 30 min
Cook time: 40 h
Total time: 40 h 30 min
Yield: Serves 16
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

Published: 26 Nov 18
Updated: 18 Mar 24

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.

Easy
November 2018

Test kitchen approved

Serves 16
Hands-on time 30 min, Oven time 40 min, Plus cooling and overnight chilling

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

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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

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Method

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.
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.
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.