Banoffee Cheese Cake Recipes

BANOFFEE "CHEESE" CAKE

Banoffee

I love banoffee and I love cheesecake, so this is an easy, dairy-free mash-up of both. Everything can be made ahead and kept in the fridge, then when ready to serve, simply add the toppings.

Provided by Food Network

Categories dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

11 ounces chocolate sandwich cookies (or graham crackers or digestive cookies)
2 tablespoons coconut oil, at room temperature
2 tablespoons coconut sugar
1 tablespoon vanilla extract
14 ounces (400 grams) dairy-free cream cheese, at room temperature
Juice of 1/2 lemon
2 ounces (50 grams) plain dark chocolate (I use 70% cacao), chopped or broken
3 medium bananas
1/4 cup Carefree Caramel, recipe follows
1 tablespoon cornstarch
1 cup unsweetened plant-based milk (I use coconut milk)
1 cup coconut sugar

Steps:

For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil.
Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base.
For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon.
Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days.
For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst.
When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps.
Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.

BANOFFEE CHEESECAKE

Banoffee cheesecake image

Cheesecake meets banoffee pie in this creamy soft-set caramel dessert, guaranteed to impress at a dinner party or occasion

Provided by James Martin

Categories Afternoon tea, Dessert, Treat

Time 30m

Number Of Ingredients 11

Ingredients

200g digestive biscuits , crushed
100g butter , melted, plus extra for frying
4 bananas , peeled and sliced
150ml double cream
3 x 280g tubs full-fat cream cheese (not low-fat - this will stop the mixture from setting properly)
85g icing sugar , sifted
1 tbsp maple syrup
300g dulce de leche or caramel sauce (we used we used Carnation Cook with Caramel)
150ml double cream (keep chilled, it whips faster)
25g dulce de leche or caramel
1 banana , cut into 8-10 slices

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.

Nutrition Facts : Calories 877 calories, Fat 71 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium

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