Saturday, 26 September 2009

Banoffee Cheesecake

We had planned to spend an evening watching Gossip Girl series with my friends, and of course to eat some delicious food...And I just couldn't resist baking a cake, and it had to be a cheesecake of course, because it's my favourite. For a moment I considered baking a banoffee cake, I've heard so much about it and it's the new trend cake. After a long thinking session and some researching in the net I found recipe for banoffee cheesecake, and TADAA, my problem was solved! I hope the cake is good, I have to wait until the evening for the tasting, but at least it looks very very good, and I'm waiting forward for the evening!!

Banoffee Cheesecake


85 g [1/3 cup] butter - melted

200 g digestive biscuits - crushed


600 g philadelphia cream cheese

3 large eggs

2 Tbsp cornflour

140 g [heaping 2/3 cup] golden caster sugar

finely grated zest of lemon

1 tsp vanilla

Toffee Sauce:

50 g butter

100 g [1/2 cup + 1 Tbsp] light muscovado sugar

142 ml [1/3 cup + 1/4 cup] double/heavy cream


2 medium bananas - sliced thickly

fresh lemon juice

284 ml [1 cup + 2 Tbsp] whipping or double cream

Preheat oven to 350F/180C/gas mark 4.

For the crust:

1. Mix melted butter with the biscuit crumbs and press the mixture evenly into the bottom of a 23cm springform pan (preferably non-stick).

For the filling:

1. Beat all the ingredients in a bowl with an electric mixer until well combined.

2. Pour into the cake pan set on a baking sheet making sure to level off the top.

3. Bake for 50 minutes until golden brown. The top will be a little wobbly but it will set as it cools. Turn the oven off and leave the oven door open leaving the cheesecake to cool completely inside.

For the toffee sauce:

1. Melt the butter gently with the double cream and sugar in a saucepan while continously stirring until the sugar dissolves. Let it gently boil briefly.

For the topping:

1. Whip the whipping cream to soft peaks.

2. Squeeze some lemon juice onto the sliced bananas.

To assemble:

1. Put the whipped cream on the cooled cheesecake in a swirling fashion.

2. Wedge the banana slices in the cream.

3. Drizzle a little toffee sauce on top and also serve on the side.