Banoffee cheesecake

Prep: 25 mins Cook: 5 mins plus at least 4 hrs chilling

More effort

Serves 8 - 10
Cheesecake meets banoffee pie in this creamy soft-set caramel dessert, guaranteed to impress at a dinner party or occasion

Nutrition and extra info

Nutrition: per serving (10)

  • kcal877
  • fat71g
  • saturates43g
  • carbs52g
  • sugars39g
  • fibre1g
  • protein7g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the base

    • 200g digestive biscuits, crushed
    • 100g butter, melted, plus extra for frying
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 bananas, peeled and sliced
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    For the cheesecake

    • 150ml double cream
    • 3 x 280g tubs full-fat cream cheese (not low-fat - this will stop the mixture from setting properly)
    • 85g icing sugar, sifted
    • 1 tbsp maple syrup
    • 300g dulce de leche or caramel sauce (we used we used Carnation Cook with Caramel)

    For the topping

    • 150ml double cream (keep chilled, it whips faster)
    • 25g dulce de leche or caramel
    • 1 banana, cut into 8-10 slices
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    Method

    1. For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm springform cake tin and press firmly over the base with the back of a spoon. Chill in the fridge.

    2. Heat a frying pan until hot and add a knob of butter and the bananas, frying for 2-3 mins until golden brown. Remove from the pan using a slotted spoon and set aside to cool.

    3. Arrange the cooled bananas on top of the biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don't over whisk the mixture as it will loosen and stop the cheesecake achieving a soft-set. Add the whipped cream to the cream cheese, as well as the maple syrup and the dulce de leche.

    4. Spoon the sweet cream cheese filling into the cake tin, covering the bananas, and use the back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.

    5. For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle and set aside. Melt the dulce de leche over a low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end off it, to leave a tiny hole.

    6. Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each. Serve immediately.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (13)

    Foodandfriends's picture
    5

    This was one of the more complicated deserts I've made so far as I didn't have any caramel to hand so I had to make my own and it was my first time doing so! Apart from going slightly too dark and tasting a little of burnt sugar, it went well, and it actually made a great tasting cheesecake as the burnt sugar flavour went very well with the bananas and it went a lovely dark golden brown colour. It set really well for me, the base was good, and I liked the banana base thing! I didn't do the suggested topping though, just left it plain. Honestly this will stand out in my mind as one of the best things I've ever made, it was delicious and very impressive! Everybody who had some completed loved it, it disappeared very quickly!

    olifairfaxx's picture
    5

    Great recipe. I followed the recipe to the letter and it worked - it did set! It even survived a 1hr car journey after only a few hours in the fridge. It was very rich with a smooth creamy filling. Delicious!!!

    MMcL1968's picture
    1.25

    Hmmm, well I'll add another to the 'didn't set properly' comments. Full fat cream cheese used, only just whipped to combine so not over-worked. Turned liquid when cut. Tasted divine, but surely needs gelatine or something to set it?

    kay_leigh_a's picture

    Worst recipe I have ever used from this website!
    Far too much mixture which would fill about four 23cm cheesecake tins. Mixture is too runny and I doubt it is going to set!
    Very disappointed, not happy at all

    Minoo's picture

    I made this and refrigerated it for 24 hours after which it was set fine. It's a fairly soft set that couldn't be left out the fridge for hours on end, but I also transported it to work and it held up ok, so I'm not sure why so many people had issues with getting it to set. I'd advise you ensure you use full fat cream cheese- maybe that's the issue.

    If I made it again I'd skip frying the bananas for the filling as I think it gave them an odd texture, less taste and added more calories for no reason. You could also probably miss out the icing sugar and be none the wiser but a bit healthier.

    lizfisher56's picture
    3.75

    I made this for a family gathering over Easter and it went down very well. In fact my daughter-in-law took some home with her. I had two problems with it, one bigger than the other. The biscuit base and the mixture came apart from each other and I wondered if I had put the cooked banana in while it was too hot. The other was that it leaked in the fridge and I had to actually clean it! I ended up sitting the tin on kitchen paper to soak it up. Apart from all that, I thought it was easy to make and very tasty.

    marcellabilsby's picture
    3.75

    Made this on a Friday morning to eat on Saturday evening having read comments about setting. I did put it in the freezer for about half an hour before attempting to take out of the tin as I was nervous about it collapsing. It came out well, but then the base was absolutely rock solid! However, we all loved the flavour and served with some raspberry coulis to contrast against the sweetness it was delicious. Ate the last of it on the Monday and the flavour was even better with a perfect texture - soft and creamy but holding in place. My tip would be to take it out of the fridge half an hour before slicing which makes the base easy to cut through. Now I know what to look out for I would definitely make this again.

    Ali-H's picture

    I found this other receipt for James' Banoffee Cheesecake on the BBC - think I'll try this version.... a lot less cream cheese, and no double cream in the cheesecake mix (and 31 recommendations!)

    chandleram's picture
    0

    Suffered the same problem as others. I found the butter biscuit ratio fine. I think it's way too much cream cheese, should be more cream. Made it tonight did serve it, tasted delicious but very runny, perhaps another couple of days in the fridge will help!!!!! Help us out good food as I really want to try this again.

    laucat's picture
    0

    Totally agree with the previous comments. This recipe was easy to make but used a HUGE amount of ingredients only to be all wasted when the cheesecake didn't set. I made it the day before as the recipe advised and the next day hurriedly had to make an apple crumble for our guests instead!
    The base is too hard, the cheesecake mixture never set, even after 2 days, we used some as a cream instead. Our family have now renamed this recipe cheesecake soup!

    tanithdg's picture
    0

    not a very good recipe. I couldnt get it to set. it spent 1.5 days in the fridge. firstly its too much butter for the base cause this then made it too hard to cut through once the butter had solidified, we needed a hammer chisel to get it off the bottom of the dish. the mixture was too solid. way too much cream cheese for it to set in 4 hours and it was too much mixture. I was not too sure about 3 large tubs of cream cheese, maybe its only 2?!? the sweetness was just perfect to be fair. it wasnt sickly sweet. someone needs to relook at this recipe, it doesnt work

    lucycarter95's picture

    The flavours are delicious but for the life of me I could not get it to set. Had it in the freezer which helped but meant that the biscuit base was frozen and hard to eat. Wouldn't make again unless I could figure out how much gelatine to add.

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…