Banoffee cheesecake - recipe

Banoffee cheesecake

  • Prepare

  • Serves

  • Skill



For the base

For the topping

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  1. 1

    Place the biscuits in a food processor and blitz together until they form fine crumbs. Alternatively, place the biscuitsĀ in a plastic bag and crush with a rolling pin.

    For this step you'll need:

    • 150g Digestive biscuits
  2. 2

    Melt the butter in a small pan and stir into the biscuit crumbs. Line a 8″ round, loose bottom cake tin with baking parchment. Grease the sides of the tin lightly. Press the biscuits into the base, packing them down tightly with the back of a spoon. Chill in the fridge for at least 30 minutes.

    For this step you'll need:

    • 75g Butter (unsalted)
  3. 3

    Warm the cream in a small pan for 5 minutes. Remove from the heat. Meanwhile, place the gelatine in a bowl with 4 tbsp cold water. Soak for 5 minutes until softened, then remove the gelatine from the water and add to the cream, stirring until dissolved.

    For this step you'll need:

    • 150ml Double cream
    • 4 Gelatine leaves
  4. 4

    Whisk the mascarpone and cream cheese together with the icing sugar until smooth. Whisk in the double cream and gelatine mixture, then stir in the fudge pieces. Pour the mixture onto the cheesecake base and leave to set for at least 4 hours.

    For this step you'll need:

    • 250g Mascarpone cheese
    • 300g Cream cheese full fat
    • 3 tbsp Unrefined golden icing sugar
    • 75g Fudge pieces
  5. 5

    To decorate , remove the sides of the tin, running a knife around the edge of the cheesecake if necessary. Whip the cream lightly then spoon on top of the cheesecake and decorate with slices of banana and fudge pieces. Melt the chocolate for 30 seconds in the microwave or until smooth then drizzle over the cheesecake.

    For this step you'll need:

    • 150ml Double cream
    • 1 Banana(s)
    • 25g Fudge pieces
    • 50g Dark chocolate chips

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