How To Make A Banoffee Cheesecake

How To Make A Banoffee Cheesecake: A Taste of British Tradition

Ever crave the creamy, caramel goodness of a Banoffee Pie but with the texture of a cheesecake? If so, you’re in for a treat! This Banoffee Cheesecake combines the best of both worlds—sweet toffee, ripe bananas, and a smooth cheesecake filling, all resting on a buttery biscuit base. Whether you’ve tried Banoffee Pie on your travels to England or are looking to recreate a slice of British history at home, this recipe will transport you straight to the heart of East Sussex, where Banoffee was born.

Nigel Mackenzie and Ian Dowding, the owner and chef of The Hungry Monk Restaurant in East Sussex, crafted the original Banoffee Pie in 1971. Now, you can bring a bit of that tradition into your own kitchen with this cheesecake variation. Let’s dive in!

BBC’s Banoffee Cheesecake Recipe

Prep Time:

20 minutes

Cook Time:

1 hour (plus 4 hours chilling time)

Servings:

12 slices

Ready to bring a bit of Britain into your kitchen? This Banoffee Cheesecake is perfect for afternoon tea, family gatherings, or whenever you’re craving a decadent dessert.

What You’ll Need

For the Base:

• 175 g (6 oz) digestive biscuits (or graham crackers), crushed
• 155 g (5.5 oz) butter, melted

For the Cheesecake Filling:

• 150 ml (¾ cup) double cream
• 400 g (14 oz) cream cheese
• 85 g (3 oz) icing or caster sugar, sifted
• 1 tbsp cornflour
• 3 eggs
• 2 very ripe bananas, mashed

For the Topping (Optional):

• 150 ml (¾ cup) double cream, chilled (it whips faster)
• 400 g (14 oz) dulce de leche or caramel
• 1 banana, cut into slices

Instructions: Step-by-Step Guide

Step 1: Prepare the Base

1. Preheat your oven to 180°C (356°F).
2. In a mixing bowl, combine the crushed biscuits and melted butter.
3. Press the mixture firmly into the base of a 23cm cake pan, smoothing it with the back of a spoon.
4. Chill the base in the fridge for 10 minutes.

Expert Tip: Use a springform pan for easy removal later.

Step 2: Make the Cheesecake Filling

1. In a food processor (or with an electric mixer), beat the cream cheese until it’s soft and smooth.
2. Add the double cream, sugar, cornflour, eggs, and mashed bananas. Mix until the filling is silky and lump-free.
3. Gently pour the mixture over your chilled biscuit base.

Step 3: Add a Caramel Swirl

1. In a small bowl, beat most of the dulce de leche until it’s smooth and drizzle-able.
2. Swirl the caramel through the cheesecake mixture, saving a bit for later decoration.

Pro Tip: Don’t overmix the caramel swirl. You want ribbons of flavor, not a blended filling.

Step 4: Bake the Cheesecake

1. Place the cheesecake in a roasting tin and pour very hot water into the tin, so it comes halfway up the sides of your cake pan.
2. Bake in the center of the oven for 1 hour. After baking, turn off the oven and leave the cheesecake inside (without opening the door) for another hour to set.
3. Once cool, chill the cheesecake in the fridge for at least 4 hours or overnight for the best results.

FAQ: Why Use a Water Bath? A water bath helps create steam, which ensures your cheesecake stays moist and creamy without cracking.

Step 5: Prepare the Topping

1. Whip the chilled cream and place it in a piping bag with a medium star-shaped nozzle.
2. Warm the remaining dulce de leche with a little water in a small saucepan over low heat until it’s thin enough to drizzle.
3. Pipe swirls of whipped cream around the edges of the cheesecake and top each swirl with a slice of banana. Finish by drizzling the caramel over the top.

A Slice of History: Why Banoffee?

Banoffee Pie has earned a reputation as one of Britain’s most iconic desserts, with its combination of banana and toffee being a true crowd-pleaser. As you take a bite of this Banoffee Cheesecake, imagine yourself strolling down London’s high streets or relaxing in a cozy café, savoring a slice of history.

Want More Delicious Recipes?

If you’re loving this Banoffee Cheesecake, you’ll adore the rest of my sweet treats! Head over to my Pinterest board for more culinary inspiration. And if you want to take your cooking skills to the next level, check out my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s packed with easy, delicious recipes designed to elevate your kitchen game. Grab your copy today!

Recipe FAQs:

Q: Can I use whipped cream cheese instead of regular?
A: You can, but it may affect the texture. Regular cream cheese is firmer and creates a richer cheesecake.

Q: How long will this cheesecake last?
A: It can be kept in the fridge for up to 3 days. Just make sure to cover it tightly.

Now, what are you waiting for? Whip up your own Banoffee Cheesecake