Name: Banoffee Pie Cheesecake: The Ultimate Dessert Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 300 min
Yield: 12 servings
Ingredients: 250g Digestive Biscuits; 100g Unsalted Butter, melted; 2 tbsp Granulated Sugar; 100g Unsalted Butter; 100g Light Brown Soft Sugar; 397g Can of Sweetened Condensed Milk; 1/4 tsp Sea Salt Flakes, plus extra for sprinkling; 600g Full-Fat Cream Cheese, softened; 150g Icing Sugar, sifted; 1 tsp Vanilla Extract; 300ml Double Cream; 3-4 Ripe Bananas; 2 tbsp Lemon Juice (to prevent browning); 50g Dark Chocolate, grated or shaved; Optional: Whipped Cream or Extra Caramel Sauce

Banoffee Pie Cheesecake: Prepare to be utterly captivated by this decadent dessert, a harmonious marriage of two beloved classics! Imagine the rich, creamy indulgence of a New York-style cheesecake swirled together with the sweet, sticky, and utterly irresistible flavors of banoffee pie. It's a flavor explosion that will leave you craving more with every single bite.

While the exact origins of banoffee pie are relatively recent – dating back to 1971 in England – its impact on dessert culture has been undeniable. The combination of bananas, toffee (often made from boiled condensed milk), and cream on a buttery biscuit base quickly became a global phenomenon. The genius of transforming this iconic pie into a cheesecake is something I'm so excited to share with you!

People adore banoffee pie for its comforting sweetness and satisfying textures. The soft bananas, the chewy toffee, and the crunchy biscuit base create a symphony in your mouth. Now, imagine that same delightful experience elevated with the smooth, tangy richness of cheesecake. This Banoffee Pie Cheesecake is not only incredibly delicious but also surprisingly easy to make, making it the perfect show-stopping dessert for any occasion. Whether you're a seasoned baker or just starting out, this recipe is guaranteed to impress. So, let's get baking and create a dessert that will have everyone begging for the recipe!

Ingredients:

For the Biscuit Base:

250g Digestive Biscuits
100g Unsalted Butter, melted
2 tbsp Granulated Sugar

For the Caramel Layer:

100g Unsalted Butter
100g Light Brown Soft Sugar
397g Can of Sweetened Condensed Milk
1/4 tsp Sea Salt Flakes, plus extra for sprinkling

For the Cheesecake Filling:

600g Full-Fat Cream Cheese, softened
150g Icing Sugar, sifted
1 tsp Vanilla Extract
300ml Double Cream

For the Banana Topping:

3-4 Ripe Bananas
2 tbsp Lemon Juice (to prevent browning)

For Decoration:

50g Dark Chocolate, grated or shaved
Optional: Whipped Cream or Extra Caramel Sauce

Preparing the Biscuit Base:

Crush the Biscuits: First, you need to crush the digestive biscuits into fine crumbs. You can do this in a couple of ways. My preferred method is to use a food processor – just pulse them until they are finely ground. If you don't have a food processor, you can place the biscuits in a large ziplock bag and bash them with a rolling pin until they are crushed. Make sure there are no large chunks remaining!
Melt the Butter: Next, melt the unsalted butter in a saucepan over low heat or in the microwave in 30-second intervals, stirring in between, until fully melted. Be careful not to overheat it!
Combine the Ingredients: In a large bowl, combine the crushed biscuit crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are evenly coated with the butter. The mixture should resemble wet sand.
Press into the Tin: Press the biscuit mixture firmly into the base of a 23cm (9-inch) springform cake tin. I find it helpful to use the bottom of a measuring cup or a flat-bottomed glass to press the mixture down evenly and tightly. This will create a solid base for your cheesecake.
Chill the Base: Place the tin in the refrigerator and chill for at least 30 minutes. This will help the base to set and become firm. You can also put it in the freezer for 15 minutes if you're short on time.

Making the Caramel Layer:

Melt the Butter and Sugar: In a medium-sized saucepan, combine the unsalted butter and light brown soft sugar. Place the saucepan over medium heat and stir constantly until the butter is melted and the sugar has dissolved.
Add the Condensed Milk: Pour in the can of sweetened condensed milk and stir well to combine. The mixture will initially look a bit curdled, but don't worry, it will smooth out as it cooks.
Cook the Caramel: Continue to cook the caramel over medium heat, stirring constantly, for about 10-15 minutes, or until the mixture has thickened and turned a rich golden brown color. It's crucial to stir constantly to prevent the caramel from burning on the bottom of the pan. The caramel is ready when it coats the back of a spoon and a line holds when you run your finger through it.
Add Salt: Remove the saucepan from the heat and stir in the sea salt flakes. This will enhance the sweetness of the caramel and add a lovely depth of flavor.
Pour over the Base: Pour the warm caramel evenly over the chilled biscuit base. Spread it out to the edges of the tin.
Chill Again: Return the tin to the refrigerator and chill for at least 1 hour, or until the caramel layer has set completely. This is important to ensure the caramel doesn't mix with the cheesecake filling.

Preparing the Cheesecake Filling:

Soften the Cream Cheese: Make sure your cream cheese is completely softened before you start. This is crucial for a smooth and lump-free cheesecake filling. If you forgot to take it out of the fridge in advance, you can microwave it in 15-second intervals, stirring in between, until it's soft but not melted.
Beat the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sifted icing sugar together using an electric mixer until smooth and creamy. Be careful not to overbeat, as this can incorporate too much air into the mixture.
Add Vanilla Extract: Stir in the vanilla extract until well combined.
Whip the Double Cream: In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to overwhip, as it can turn into butter.
Fold in the Cream: Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula and be careful not to deflate the cream. This will keep the cheesecake light and airy.
Pour over the Caramel: Once the caramel layer is firm, carefully pour the cheesecake filling over the caramel layer, spreading it out evenly.
Chill the Cheesecake: Cover the tin with plastic wrap and place it in the refrigerator to chill for at least 4-6 hours, or preferably overnight. This will allow the cheesecake to set completely and develop its flavor.

Assembling the Banoffee Pie Cheesecake:

Prepare the Bananas: Just before serving, peel the ripe bananas and slice them into even rounds.
Prevent Browning: Place the banana slices in a bowl and toss them with the lemon juice. This will help prevent them from browning and keep them looking fresh.
Arrange the Bananas: Remove the cheesecake from the refrigerator and carefully release it from the springform tin. Arrange the banana slices evenly over the top of the cheesecake. You can create a decorative pattern if you like.
Add Chocolate: Grate or shave the dark chocolate and sprinkle it over the bananas. The dark chocolate provides a lovely contrast to the sweetness of the bananas and caramel.
Optional Decorations: If desired, you can add a swirl of whipped cream around the edge of the cheesecake or drizzle with extra caramel sauce for an extra touch of indulgence. A sprinkle of sea salt flakes on top is also a nice addition.
Serve and Enjoy: Slice the Banoffee Pie Cheesecake and serve immediately. It's best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2-3 days.

Conclusion:

This Banoffee Pie Cheesecake isn't just a dessert; it's an experience. It's the creamy, dreamy marriage of two beloved classics, resulting in a show-stopping treat that's guaranteed to impress. The rich, buttery biscuit base, the luscious caramel layer, the fresh banana slices, and the decadent cheesecake filling all come together in perfect harmony. If you're looking for a dessert that's both comforting and sophisticated, look no further. This is it. Why is this a must-try? Because it's ridiculously delicious, surprisingly easy to make, and a guaranteed crowd-pleaser. Forget spending hours slaving away in the kitchen for a complicated dessert. This recipe is straightforward, with clear instructions that even novice bakers can follow. And the best part? The end result tastes like you spent days perfecting it. The combination of textures and flavors is simply divine – the crunchy base, the gooey caramel, the soft bananas, and the smooth cheesecake create a symphony in your mouth. It's the kind of dessert that makes you close your eyes and savor every single bite. But the real magic lies in the balance of flavors. The sweetness of the caramel and bananas is perfectly offset by the tangy cheesecake filling, preventing it from being overly rich or cloying. It's a dessert that you can actually enjoy without feeling guilty (well, maybe just a little!). Plus, it's incredibly versatile. Serving Suggestions and Variations: * For an extra touch of elegance, garnish each slice with a sprinkle of cocoa powder or a drizzle of melted chocolate. * Want to add a bit of crunch? Sprinkle some chopped walnuts or pecans over the caramel layer before adding the bananas. * Feeling adventurous? Try using a different type of biscuit for the base, such as ginger snaps or chocolate digestives. * For a lighter version, use a low-fat cream cheese and reduce the amount of sugar in the filling. * Individual Banoffee Pie Cheesecakes: Make this recipe in individual ramekins for a stunning presentation. * Add a coffee kick: Mix a tablespoon of instant coffee granules into the caramel sauce for a mocha twist. * Seasonal twist: In the fall, consider adding a hint of cinnamon or nutmeg to the cheesecake filling. I truly believe that this Banoffee Pie Cheesecake will become a new favorite in your household. It's the perfect dessert for any occasion, from a casual weeknight dinner to a special celebration. It's also a fantastic way to impress your friends and family with your baking skills (even if you secretly know how easy it was to make!). So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a dessert masterpiece. I'm confident that you'll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try any of the variations? Did you make any tweaks to the recipe? What did your friends and family think? Share your photos and stories in the comments below. I can't wait to see your creations and hear all about your Banoffee Pie Cheesecake adventures. Happy baking!