CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Banoffee Cheesecake

1

  • Overview
  • Ingredients
    14 items
  • Directions

Banoffee Cheesecake is a decadent dessert marrying the flavors of caramel, banana, and creamy cheesecake, finished with a fluffy whipped cream topping. It’s a treat for those who love a balance of sweetness and richness in every bite.

Crust

  • 170g crushed digestive biscuits
  • 80g butter

Cheesecake Filling:

  • 10ml powdered gelatine
  • 60ml water
  • 500g cream cheese
  • 80g icing sugar
  • 125g caramel
  • 250ml whipping cream
  • 3 bananas

To Decorate:

  • 200ml whipping cream
  • 45ml icing sugar
  • 5ml vanilla
  • 1 banana
  • 180g caramel

CRUST

  • Grease and line a 22 cm loose-bottomed cake tin. Combine the biscuits and melted butter and mix well (you can do this in a food processor).
  • Press the mixture into the bottom of the cake tin. Place in the fridge for 30 minutes to set.

FILLING

  • Sprinkle the gelatine over the cold water and leave to hydrate for a few minutes. Melt in the microwave to dissolve the gelatine.
  • Beat together the cream cheese and icing sugar, then add the slightly cooled gelatine and the caramel. Beat well to combine, then gently fold in the whipped cream. Spoon half of the cheesecake mixture into the crust, then add the banana slices all over. Spoon the rest of the cheesecake mixture on top and place in the fridge.