Caramel-drizzled banoffee bake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and overnight chilling
- Easy
- Serves 9 or 16
Skip to ingredients
Showing items 1 to 3 of 6
For the base
- 175g unsalted buttermelted, plus extra for the tin
- 250g digestive biscuitscrushed to a fine powder
- 1/2 tsp ground cinnamon
For the banana ripple
- 2 tbsp icing sugar
- 1 tbsp cocoa
- 1/2 tsp cinnamon
- 3 medium bananaschopped
For the creamy filling
- 750g full-fat soft cheese
- 200g mascarpone
- 175g light brown soft sugar
- 2 tsp vanilla bean extract
- 3 eggs
- 2 1/2 tbsp plain flour
- 100g caramel
To serve
- 300ml double cream
- 2 tbsp caster sugar
- 2 tbsp caramel
- cocoafor dusting
- large handful baked banana chips(optional)
Nutrition: Per serving (16)
- kcal554
- fat41g
- saturates25g
- carbs39g
- sugars29g
- fibre1g
- protein6g
- salt0.6g
Method
step 1
Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
step 2
Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
step 3
To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
step 4
Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
step 5
Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
step 6
When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.
