Banoffee Cheesecake
Banoffee Cheesecake

Banoffee Cheesecake

PREP: 20 mins
COOK: 1 hour
Bit Tricky
Serves: 12

Love Banoffee? Love Cheesecake? – now you can have both with our fab combined recipe below! Simple to make but super impressive- perfect for dinner parties and Sunday lunches!

Banoffee Cheesecake
To Die For! I’ve made this so many times and it has become one of our favourites - dinner party or just Sunday lunch..we love it!
Newly Wed

Digestive biscuits

175g

Butter, melted

55g

Light soft cheese

400g

Caster sugar

85g

Cornflour

1tbsp

Eggs

3

Pure vanilla extract

1½tsp

Tub half fat crème fraîche

200ml

Very ripe bananas, mashed

2

Large, fresh banana

1

You will also need…

20cm spring form cake tin

Step 1 of 5

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in foil.

Step 2 of 5

Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes.

Step 3 of 5

Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.

Step 4 of 5

Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.

Step 5 of 5

Remove the cheesecake from the tin and serve topped with fresh banana and drizzled with the remaining caramel.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Banoffee Cheesecake is rated 4.6 out of 5 by 17.
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Rated 5 out of 5 by from Best Cheesecake Ever If I was given £1 for everytime I've made this, I'd have about £30! Me and my family love it!
Date published: 2020-09-01
Rated 4 out of 5 by from Good but the recipe is not beginner friendly It turned out really well and everybody in my house loved it. But the recipe is not beginner friendly. I had to do additional research to do some of the steps.
Date published: 2020-05-24
Rated 3 out of 5 by from I will try again I invited friends for Sunday lunch so gave the banoffee cheesecake a try , it was the first time I had tried this . It was cracked on the top and liquid in the middle I can only assume some water must have got in the tin , I haven’t given up I will try it again
Date published: 2020-05-03
Rated 5 out of 5 by from Banoffe Cheesecake I made this recently but discovered when looking at the recipe the next day that I forgot to put the eggs in. Turned out okay. Also I didn't have a round cake tin and put in a square one which wasn't deep enough for all the mixture so I put left overs in a foil tin. It was delicious.
Date published: 2019-10-06
Rated 5 out of 5 by from Beautoffee-Banoffee! This is super duper easy but people will think you spent ages. It tastes divine. Definitely, definitely try it - you won’t be disappointed!
Date published: 2019-08-28
Rated 5 out of 5 by from Gorgeous Made this for a dinner party, was so easy to make and tasted absolutely gorgeous, everyone was asking for the recipe so I pointed them in the direction of the carnation website
Date published: 2019-03-30
Rated 5 out of 5 by from Great review! Made this a few times for my family and grandchildren and every time they love it..
Date published: 2019-03-27
Rated 2 out of 5 by from Disastrous! :( Using a spring loaded tin was a number one way to ruin this lovely cheesecake. I would make this again but with foil and a deep cake tin to keep the water out which sinks your cheesecake and ruins it :( Also is is safe to put clingfilm in the oven????
Date published: 2019-02-12
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