Banoffee Cheesecake
2 Reviews
About the bake
If you thought Banoffee pies were yummy, wait until you serve up a slice of this Banoffee Cheesecake. Filled with chunky pies of fudge, this cheesecake is super indulgent especially when using Billington's Unrefined Golden Caster sugar which gives the cream cheese delicious texture and a caramelised sweetness - perfect for a toffee and banana flavoured cheesecake.
Whether you're serving this for a family of 6, or fancy a mid-week treat to yourself simply prepare the cheesecake in small ramekins so you can grab (or two) out of the fridge for convenience.
Ingredients
For the base
- 150gDigestive biscuits
- 75gUnsalted Butter (softened)
- 150mlDouble cream
- 300gCream cheese (full fat)
- 250gMascarpone cheese
- 3 tbspBillington's Unrefined Golden Icing Sugar
- 75gFudge pieces
- 4Gelatine leaves
For the topping
- 150mlDouble cream
- 1 tspNielsen-Massey Vanilla Extract
- 1Banana(s)
- 25gFudge pieces
- 50gDark chocolate chips
Method
Step 1
Place the biscuits in a food processor and blitz together until they form fine crumbs. Alternatively, place the biscuits in a plastic bag and crush with a rolling pin.
Step 2
Melt the butter in a small pan and stir into the biscuit crumbs. Line a 8" round, loose bottom cake tin with baking parchment. Grease the sides of the tin lightly. Press the biscuits into the base, packing them down tightly with the back of a spoon. Chill in the fridge for at least 30 minutes.
Step 3
Warm the cream in a small pan for 5 minutes. Remove from the heat. Meanwhile, place the gelatine in a bowl with 4 tbsp cold water. Soak for 5 minutes until softened, then remove the gelatine from the water and add to the cream, stirring until dissolved.
Step 4
Whisk the mascarpone and cream cheese together with the icing sugar until smooth. Whisk in the double cream and gelatine mixture, then stir in the fudge pieces. Pour the mixture onto the cheesecake base and leave to set for at least 4 hours.
Step 5
To decorate , remove the sides of the tin, running a knife around the edge of the cheesecake if necessary. Whip the cream and vanilla extract lightly then spoon on top of the cheesecake and decorate with slices of banana and fudge pieces. Melt the chocolate for 30 seconds in the microwave or until smooth then drizzle over the cheesecake.