Paul cooks

Banoffee Cheesecakes

Banoffee Cheesecakes
Preparation time:
30 minutes 
Cooking time:
10 minutes

Paul’s decadent banoffee cheesecake is an impressive take on a delicious classic. With a crumbly biscuit base and caramelised banana centre encased in a velvety cheesecake filling, this dessert is the perfect sweet to end your next dinner party.

  • Ingredients

    For the cheesecake filling:
    • 125g crème fraiche
    • 350g cream cheese
    • 125g icing sugar
    • 250g double cream
    • ½ lime zest
    For the cheesecake base:
    • 125g store cupboard biscuits (hob nobs/digestives etc.)
    • ¼ tsp sea salt
    • 70g butter
    • 20g chocolate - white, dark or milk, your preference!
    For the caramelised bananas:
    • 5 large bananas
    • 200g caster sugar
    • 100g unsalted butter
    • 50 ml dark rum
  • Method

    For the cheesecake cream: 
    • Place the double cream in your Kenwood food processor with the whisk attachment, and whisk until the cream becomes fluffy and thick (soft peaks)
    • Place the cream into a bowl. Now add the remaining ingredients to the machine bowl and mix until smooth.
    • Add the whipped cream in 3 parts to the cream cheese mixture and whip until incorporated and thick
    • Your cheesecake mix is ready to use. Keep refrigerated until needed.
    For the cheesecake base: 
    • Place the chocolate and butter into a bowl and melt together using a pan of water or a microwave.
    • Using your Kenwood food processor, blitz the biscuits and salt until a crumb is formed. You can make this as fine or as coarse as you like.
    • Combine the crumb, melted chocolate and butter together and mixed well.
    • Press the mix into your tin or flan rings. You can make mini cheesecakes or one large 6-inch tin or flan ring.
    For the caramelised bananas: 
    • In a large pan, add your sugar and start to melt over medium heat until the sugar starts to go a dark golden colour
    • Turn the heat very low and add the butter and stir to incorporate. Make sure you are very careful as the sugar is extremely hot.
    • Add the rum and mix well, increasing the heat. You now have a butterscotch caramel.
    • Remove the skin from the bananas, add them to the butterscotch, and turn them so they are covered in the butterscotch. Remove the pan from the heat and leave it to cool to room temperature.
    • Once the bananas are cool, remove them from the caramel and roughly dice them. Now fold back through the butterscotch caramel and set aside for building your cheesecake.
    To assemble: 
    • Press your crumb base into a flan ring or tart case and leave to set in the fridge for ½ hour.
    • You can build the cake however you like, either bananas in the base and topped with cheesecake or on top of the cheesecake. I like to add some mix to the flan ring, then scrape up at the edges to form a well, then place the bananas in the middle and cover with more cheesecake mix and smooth over to encase the bananas. This gives a lovely surprise when cutting into the cheesecake!
    • You can finish with a dusting of cocoa powder and some fine lime zest.

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