Banana Toffee Cheesecake Recipes

BANANA CHEESECAKE

Steps:

• Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

BANOFFEE CHEESECAKE

Steps:

• For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm springform cake tin and press firmly over the base with the back of a spoon. Chill in the fridge.
• Heat a frying pan until hot and add a knob of butter and the bananas, frying for 2-3 mins until golden brown. Remove from the pan using a slotted spoon and set aside to cool.
• Arrange the cooled bananas on top of the biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don't over whisk the mixture as it will loosen and stop the cheesecake achieving a soft-set. Add the whipped cream to the cream cheese, as well as the maple syrup and the dulce de leche.
• Spoon the sweet cream cheese filling into the cake tin, covering the bananas, and use the back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.
• 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 a 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 off it, to leave a tiny hole.
• 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. Serve immediately.

BAKED BANANA CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.
• To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
• To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.