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How To Make A Banoffee Cheesecake

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Fancy a cuppa?

If you have ever traveled to England, then perhaps you have tried this decadently rich Banoffee Pie. Banoffee is an English dessert made with bananas and toffee, hence the name, combined with cream, topped on a buttery biscuit base. It was founded in East Sussex by Nigel Mackenzie and Ian Dowding, the owner and chef of The Hungry Monk Restaurant in 1971.

Grab your cuppa tea and let us journey to Britain without having to leave your kitchen. But make sure you have your converter handy as the Brits use the metric system. You can convert grams to ounces or pounds at GetCalculators.com. The app is simple and easy as pie! Pun intended.

Banoffee Cheesecake slice

BBC’s Banoffee Cheesecake Recipe

What You’ll Need:

The base

175 g (6 oz) digestive biscuits (or graham crackers) crushed 

155 g (5.5 oz) butter, melted

The cheesecake

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

The topping (optional)

150 ml (¾ cup) double cream (keep chilled, it whips faster)

400 g (14 oz) dulce de leche or caramel

1 banana, cut into 8-10 slices

Here’s How to Do It:

1) Preheat the oven to 180° C (356° F). For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm cake pan and press firmly over the base with the back of a spoon. Chill in the fridge for 10 minutes.

2) Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except for the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin or cookie sheet pan. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.

3) Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the center of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.

4) 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 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 of it to leave a tiny hole.

5) 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.

So as you’re strolling down the high streets of London indulging in your “on the go” slice of Banoffee from MarkandSpencer.com, or just reclining on your cozy sofa, remember that you’re tasting a bit of British History. Cheers!

Banoffee Cheesecake slice

Banoffee pie (banana and toffee) on the table

How To Make A Banoffee Cheesecake

Yield: 8-10 slices
Prep Time: 25 minutes
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 5 hours 25 minutes

Banoffee is an English dessert made with bananas and toffee, hence the name, combined with cream, topped on a buttery biscuit base. This recipe brings the banoffee pie to cheesecake with delicious results!

Ingredients

  • The base
  • 175 g (6 oz) digestive biscuits (or graham crackers) crushed
  • 155 g (5.5 oz) butter, melted
  • The cheesecake
  • 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
  • The topping (optional)
  • 150 ml (¾ cup) double cream (keep chilled, it whips faster)
  • 400 g (14 oz) dulce de leche or caramel
  • 1 banana, cut into 8-10 slices

Instructions

  1. Preheat the oven to 180° C (356° F). For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm cake pan and press firmly over the base with the back of a spoon. Chill in the fridge for 10 minutes.
  2. Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except for the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin or cookie sheet pan. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.
  3. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the center of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.
  4. 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 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 of it to leave a tiny hole.
  5. 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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 7668Total Fat: 700gSaturated Fat: 419gTrans Fat: 21gUnsaturated Fat: 217gCholesterol: 2182mgSodium: 7645mgCarbohydrates: 73gFiber: 1gSugar: 41gProtein: 285g

The Nutritional Information may not be accurate.

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