Banoffee Cheesecake
Created by Daisy Dagg, this recipe made using delicious Dole Bananas is the gorgeous product of when Banoffee Pie meets a cheesecake. It’s a fabulous entertaining option as you can make it the day before and leave it to set overnight.
Ingredients
Base:
1 pack of malt or digestive biscuits
100g butter, melted
Filling:
3 Dole bananas
1 tsp lemon juice
600g cream cheese
1 cup icing sugar
1 tsp vanilla essence
250 mls cream
Topping:
1/4 cup caramel sauce (can use store bought or make your own)
Method
- Line a springform cake tin with baking paper and spray or brush with oil.
- Blitz the biscuits in a food processor. If you do not have a food processor, you could bash the biscuits in a plastic bag with a rolling pin into fine crumbs. Mix together with the melted butter. Press the biscuit mixture into the bottom of prepared cheesecake/cake tin. Place in fridge to set for 30 minutes.
- Rinse the food processor then peel the banana and gently squeeze a small amount of lemon juice over them then blitz in a good processor until completely smooth.
- In a large mixing bowl add the cream cheese, icing sugar and vanilla essence and mix together using a stand mixer.
- In another mixing bowl add the cream and beat with the stand mixer until soft peaks form. Do not let this get to stiff peaks.
- Add the whipped cream and the banana to the cream cheese mixture and gently fold together until combined.
- Remove the biscuit base from the fridge and spoon in the filling mixture, smooth down with the back of a spoon until even.
- Pour the caramel sauce over the top then using a knife or something sharp, gently swirl it around to create a marbled look.
- Place in the fridge to set overnight. When ready to eat, slice with a warmed knife and enjoy!