Banoffee Cheesecake! Jane's Patisserie from www.janespatisserie.com
Introduction
If you are a fan of both cheesecake and banoffee pie, then this recipe is the perfect combination of both. The sweet and creamy flavors of the cheesecake are perfectly balanced with the rich and caramelized flavors of the banoffee pie. This recipe is easy to make and will impress your family and friends with its delicious taste and beautiful presentation.
Ingredients
For the base:
200g digestive biscuits
100g unsalted butter, melted
For the cheesecake filling:
600g cream cheese, softened
150g caster sugar
2 tsp vanilla extract
4 large eggs
300ml double cream
For the banoffee topping:
1 can of condensed milk
2 bananas, sliced
300ml double cream
2 tbsp icing sugar
Instructions
Base
1. Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. 2. Melt the unsalted butter in a saucepan or in the microwave. 3. Mix the melted butter with the biscuit crumbs until well combined. 4. Press the mixture into the base of a 23cm springform cake tin. 5. Chill in the fridge for at least 30 minutes.
Cheesecake filling
1. Preheat the oven to 160°C/140°C fan/gas mark 3. 2. In a large mixing bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth. 3. Add the eggs one at a time, beating well after each addition. 4. Stir in the double cream until well combined. 5. Pour the mixture over the chilled base. 6. Bake for 1 hour or until the cheesecake is set but still slightly wobbly in the center. 7. Remove from the oven and let it cool completely.
Banoffee topping
1. Place the can of condensed milk in a large saucepan and cover it with water. 2. Bring the water to a boil and then reduce the heat to low. 3. Simmer the can for 2 hours, making sure it is always covered with water. 4. Remove the can from the water and let it cool completely before opening it. 5. Spread the caramelized condensed milk over the cooled cheesecake. 6. Arrange the sliced bananas on top of the caramel. 7. In a mixing bowl, whisk the double cream and icing sugar until stiff peaks form. 8. Pipe or spread the whipped cream on top of the bananas. 9. Chill in the fridge for at least 2 hours before serving.
Nutrition
This banoffee cheesecake recipe makes 12 servings. Each serving contains approximately:
Calories: 664
Fat: 47g
Saturated Fat: 28g
Cholesterol: 211mg
Sodium: 414mg
Potassium: 327mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 39g
Protein: 9g
Conclusion
This banoffee cheesecake recipe is a delicious and decadent dessert that is perfect for any occasion. The combination of creamy cheesecake, caramelized condensed milk, fresh bananas, and whipped cream is sure to impress your guests. With easy-to-follow instructions and simple ingredients, this recipe is a must-try for any cheesecake lover.
