Banoffee Cheesecake

One of my all time favourite desserts has to be Banoffee Pie. Cheescake is also up there in my top ten, so I was in heaven this weekend when I made and enjoyed the ultimate Banoffee Cheesecake. A dessert so light and creamy it just melts in the mouth. In my opinion this is one of James Martin’s best dessert recipes, in fact it is just too delicious to even think about messing with the ingredients. So here is the recipe unadulterated.

Banoffee Cheesecake

Banoffee Cheesecake

Ingredients

For the base

200g digestive biscuits,crushed (use a food processor to get a fine crumb)

100g butter ,melted, plus extra for frying

4 bananas, peeled and sliced

For the cheesecake

150ml double cream

3x280g tubs of full fat cream cheese ( any brand works fine)

85g icing sugar, sifted

1tbsp maple syrup

300g dulce de leche

For the topping

150g double cream

25g dulce de leche

1. Mix the crushed digestives with the melted butter. Put the mixture into a 23 cm springform tin and press down firmly. Chill in the fridge.

image

Press flat and chill

Press flat and chill

2. Peel the bananas and slice. Heat the frying pan until hot then add a knob of butter and the bananas. Fry for 2-3 mins until light golden brown. Remove from the pan and allow to cool.

Fry bananas

Fry bananas

3. Arrange the cooled bananas on top of the biscuit base.

Arrange cooled bananas on top of biscuit base

Arrange cooled bananas on top of biscuit base

4. For the cheesecake base whisk the double cream until softly whipped. Put the cream cheese and icing sugar into another bowl and mix until smooth. Add the whipped cream to the cheese mixture along with the maple syrup and the dulce de leche.

Cheese,icing sugar, maple syrup and dulce de leche

Cheese,icing sugar, maple syrup and dulce de leche

5. Spoon the mixture on the top of the banana base. Smooth the top using a palette knife. Place in the fridge for at least 4 hours but preferably overnight.

Smooth top and chill

Smooth top and chill

6. For the topping, whip the double cream and put into a piping bag with a star nozzle and set aside. Melt the dulce de leche over a low heat with a splash of water until it can be drizzled. Put this into another piping bag or make a grease proof piping bag and snip the end to leave a tiny hole ( you could also use a plastic food bag and snip the end).

7. Remove cheesecake from tin and swirl the dulce de leche over the top of the cheesecake

Pipe swirls of cream around the edge of cheesecake

Decorate with banana pieces ( I used dried banana chips)

image

Enjoy…..I certainly did. Thank You James Martin I will certainly be making this again.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s