Banoffee cheesecake is a delightful fusion of two beloved desserts: banoffee pie and creamy cheesecake. This dessert combines the lusciousness of a creamy toffee-flavored cheesecake filling with a buttery biscuit crust and layers of fresh bananas. Topped with a velvety whipped cream and a drizzle of caramel, this cheesecake is both indulgent and comforting. Perfect for special occasions or a decadent treat, banoffee cheesecake is sure to impress with its rich flavor and elegant presentation.
Ingredients:
For the crust:
- 2 cups (200g) digestive biscuits or graham crackers, crushed
- 6 tbsp (85g) unsalted butter, melted
For the filling:
- 3 (8oz) packages cream cheese, softened
- 1 cup (200g) light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) dulce de leche or thick caramel sauce
- 2 ripe bananas, sliced thinly
For the topping:
- 1 cup (240ml) heavy cream, whipped
- 2 tbsp powdered sugar
- 1 banana, sliced (for garnish)
- Caramel sauce, for drizzling
- Dark chocolate shavings (optional)
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the crushed biscuits and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
- Bake for 10 minutes, then set aside to cool.
- Make the filling:
- In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and ¾ cup of the dulce de leche, reserving the rest for layering and garnish.
- Pour half the cheesecake filling over the cooled crust. Arrange the banana slices in a single layer on top, then pour the remaining cheesecake filling over the bananas.
- Bake the cheesecake:
- Place the cheesecake in the oven and bake for 50–60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours, preferably overnight.
- Assemble and garnish:
- Spread the remaining dulce de leche over the top of the cooled cheesecake.
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the dulce de leche layer.
- Arrange banana slices on top, drizzle with caramel sauce, and sprinkle with chocolate shavings, if desired.
- Serve:
- Slice the cheesecake with a warm knife, wiping it clean between cuts, for neat slices. Enjoy this decadent dessert with family and friends!
