# Banoffee
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!
Nutrition and allergy information
Each serving typically contains:
Energy
1478kJ
353kcal
18%
Fat
16.0g
23%
Saturates
8.0g
40%
Sugars
35.2g
39%
of an adult's Reference Intake (RI)*
Energy per 100g:983kJ/234kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Gluten
- Eggs
- Milk
Print Recipe
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
Read more reviews
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
Carnation Caramel
397g
Large, fresh banana
1
You will also need…
20cm spring form cake tin
Print Recipe
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?
Let us know by reviewing it below
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Banoffee Cheesecake
-
PREP: 20 mins
COOK: 1 hour
-
Bit Tricky
-
SERVES: 12
-
Ingredients
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
Carnation Caramel
397g
Large, fresh banana
1
You will also need…
20cm spring form cake tin
-
Method
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.
