Cheesecake drizzled in caramel and topped with sliced banana on a grey stone background with two slices cut out

Banoffee cheesecake

Name: Banoffee cheesecake
Total time: 25 min
Yield: Serves 10
Ingredients: 150g salted butter plus 1 tbsp for the tin, plus 2 tbsp for frying; 300g digestive biscuits; 3 bananas sliced; 200g caramel sauce; 500g full-fat soft cheese; 2 tbsp icing sugar; 150ml double cream

Adam Bush

Published: February 25, 2022 at 10:07 AM

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Serves 10

Easy

Total time: 25 mins

+ chilling + cooling

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This banoffee cheesecake has all the comforting flavour of the old-school pud but the style of an impressive dinner party dessert – and it takes less than 30 minutes of hands-on time to make

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Alternatives

Complete the dish

Make this impressive banoffee cheesecake, then also check out our banoffee pie, banoffee cake, banoffee fridge cake, banana bread and more banana dessert recipes.

We've also got plenty more cheesecake recipes to try, including a banana bread cheesecake, salted caramel cheesecake, New York cheesecake and Biscoff cheesecake.

Ingredients

Nutrition

150g salted butter

plus 1 tbsp for the tin, plus 2 tbsp for frying
300g digestive biscuits
3 bananas

sliced
200g caramel sauce
500g full-fat soft cheese
2 tbsp icing sugar
150ml double cream

Nutrition: per serving

kcal610
fat47.3g
saturates28.3g
carbs39.9g
sugars25.6g
fibre1.5g
protein5.5g
salt1.5g

Method

step 1

Butter and line the base and sides of a loose-bottomed 20cm springform tin. Heat the remaining butter in a small pan or by pulsing it in the microwave. Tip the biscuits into a food processor and whizz to fine crumbs, then add the melted butter and whizz again. Tip into the tin and use a spoon to make an even, compressed layer. Chill for 30 minutes.
step 2

Heat 2 tbsp of the butter in a non-stick frying pan over a medium-high heat and fry two of the sliced bananas on both sides for 1-2 minutes or until caramelised. Cool completely, then drizzle with 3 tbsp of the caramel sauce. Put the banana slices and any caramel in an even layer on top of the biscuit base. Chill.
step 3

Put the cheese, sugar and 5 tbsp of the caramel sauce into a bowl and whisk until smooth and creamy. In a separate bowl whisk the double cream to soft peaks, then fold this into the cheese mixture. Spoon into the tin and level the top. Chill for at least 6 hours.
step 4

Carefully remove the cheesecake from the tin and transfer to a serving plate. Garnish with the remaining sliced banana and a good drizzle of the caramel sauce, before cutting into slices to serve.

Discover more decadent cheesecake recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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