Banoffee Cheesecake

Name: Banoffee Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 100 g (3 1/2oz) butter, melted, plus extra to grease; 200 g (7oz) digestive biscuits, finely crushed; 2 small very ripe bananas, about 150g (5oz) peeled weight; 500 g (1lb 2oz) full-fat cream cheese; 200 g (7oz) caster sugar; 1 1/2tbsp plain flour; 1 tsp. vanilla extract; 2 medium eggs, separated; 3 tbsp. caramel sauce; 25 g (1oz) plain chocolate, shaved into flakes with a vegetable peeler

Make sure you use the ripest bananas you can find to give this dessert a really full, sweet banana flavour.

By The GH Kitchen TeamPublished: 15 May 2012

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Preparation Notes: plus cooling and chilling

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 30 mins

Ingredients

For the base

100 g (3 1/2oz) butter, melted, plus extra to grease
200 g (7oz) digestive biscuits, finely crushed

For the filling

2 small very ripe bananas, about 150g (5oz) peeled weight
500 g (1lb 2oz) full-fat cream cheese
200 g (7oz) caster sugar
1 1/2tbsp plain flour
1 tsp. vanilla extract
2 medium eggs, separated

To decorate

3 Tbsp. caramel sauce
25 g (1oz) plain chocolate, shaved into flakes with a vegetable peeler

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8in) round springform tin and line the base with baking parchment. Mix together the butter and crushed biscuits, then press into base of tin. Bake for 15min, then take out of oven and set aside. Turn oven down to 170°C (150°C fan) mark 3.
2. Step 2
  To make the filling, whiz the bananas in a food processor until smooth. Add the rest of the filling ingredients except for the egg whites to the processor and whiz again until smooth. Tip mixture into a large bowl. In a separate clean bowl, whisk egg whites until they hold soft peaks. Fold egg whites into the banana mixture using a large metal spoon.
3. Step 3
  Pour mixture into the tin and shake gently to level. Bake for 50min or until the cheesecake is lightly golden - the filling will be wobbly, but firms up on chilling. Working quickly, remove cheesecake from the oven and run a small knife around the side of the cheesecake to release it (this should help minimise cracking). Leave to cool for 30min (don't worry if a few cracks appear, they will be covered with the topping) and chill for at least 2hr or overnight.
4. Step 4
  Take cheesecake out of tin, peel off baking parchment and transfer to a serving plate. Allow to come up to room temperature (about 1hr). In a small bowl, whisk the caramel briefly to loosen it, then drizzle it over the top of the cheesecake. Scatter over the chocolate flakes and serve in slices.
  
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To freeze

Make cheesecake to the end of step 3. Wrap cooled cheesecake (still in its tin) well with clingfilm and freeze for up to a month. To serve, allow to defrost completely in fridge, then unwrap and complete recipe.

Per Serving:

Calories: 691
Total carbs: 57 g
Sugars: 41 g
Total fat: 50 g
Saturated fat: 29 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time