Banoffee Cheesecake
Bananas, caramel and a no-cook cheesecake are combined in this delicious no-cook banoffee cheesecake recipe.
| Ingredients
For the base
For the caramel
For the cheesecake
For decoration
| |
Instructions
Prepare the base
- Place the biscuits in a polythene bag and crush them to bits with something heavy.
- To make the cheesecake base mixture, place the crushed biscuits in a bowl and mix well with the melted butter.
- Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even. Place in the 'fridge for 30 minutes to set.
Prepare the caramel
- Melt the butter in a pan and add the sugar. Heat over a low heat with stirring to dissolve the sugar.
- Once the mixture starts to foam, add in the condensed milk. Bring to the boil.
- Turn the heat down to simmer and continue to stir for 5 minutes until you have a lovely thick caramel. Turn off the heat and allow to cool for 10 minutes.
- Pour in the cooled caramel over the chilled base and spread evenly. Chill in the ‘fridge for around 1½ hours for the caramel to set.
Prepare the cheesecake
- In a large bowl briefly beat together the cream cheese and 1 tbsp of the lemon juice.
- Add the mashed banana and beat again briefly to obtain a smooth mix.
- Add the stiff cream and mix well.
- Pour the mixture over the cheesecake base, spread evenly then place in the fridge for 3-4 hours to set.
- Remove the cheesecake from the tin and transfer to a plate.
- Soak the sliced banana in the remaining lemon juice and use to decorate the top of the cheesecake.
Titli's Tips
The caramel can be omitted to make a simple banana cheesecake.
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 580
28%
Calories from Fat 354
Total Fat 39.4g
60%
Saturated Fat 24.3g
121%
Unsaturated Fat 12.6g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 56.3g
18%
Dietary Fibre 1.3g
5%
Sugars 43.7g
Protein 7.6g
15%
Cholesterol 65.0mgs
21%
|
