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!
Light soft cheese
Pure vanilla extract
Tub half fat crème fraîche
Very ripe bananas, mashed
Large, fresh banana
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.
Wrapping the foil and ensuring there are no gaps is extremely important to ensure the tin is water tight. You can start with a layer of clingfilm before the foil as an extra precaution if you like. Cling film is safe used in this bain marie method as the heat is more gentle and there is no contact with the food, but we find foil is sufficient if done carefully.
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?
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PREP: 20 mins
COOK: 1 hour