For the Biscuit Base
- 300g digestive biscuits
- 30ml brown sugar
- 2,5ml cinnamon
- 125g Kerrygold Pure Irish Salted Butter, melted
Fore the Cheesecake Layer
- 10ml gelatine
- 20ml cold water
- 500g full-fat cream cheese, room temperature
- 50g brown sugar
- 5ml vanilla
- 360g tinned caramel
- 125ml cream
For the Toffee Sauce
- 100g Kerrygold Pure Irish Salted Butter, melted
- 100ml cream
- 100ml brown sugar
For the Topping
- 3-4 bananas
- 250ml cream
- 15ml icing sugar
- Grated dark chocolate or chocolate curls, to decorate
A delicious twist on Banoffee Pie, this Banoffee Cheesecake combines the best of both worlds in one showstopper dessert! You can make the cheesecake the day before, then simply add the topping and decorate before serving.
1. Grease a 20cm round springform tin and line the base with baking paper. Place the digestive biscuits, brown sugar and cinnamon into a food processor and process until you have fine crumbs. Drizzle in the melted butter and mix well.
2. Add the biscuit mixture to the prepared tin and spread it evenly over the base of the prepared tin. Use the back of a glass to press it down firmly. Refrigerate while you prepare the filling.
3. Sprinkle the gelatine over the water and leave to bloom for at least 5 minutes.
4. Using an electric or stand mixer, beat the cream cheese until smooth, then add the brown sugar, vanilla and tinned caramel and mix well.
5. Microwave the bloomed gelatine on the defrost setting/low power for 5 seconds at a time until completely melted, stirring in between. Do not allow the mixture to boil. Set aside to cool slightly.
6. Whip the cream to the soft-peak stage. Add the gelatine to the cream cheese mixture and beat well, then gently fold into the cream.
7. Spoon the filling onto the biscuit base and smooth the top. Chill for at least 6 hours until set (or up to two days if you are making this in advance).
8. To make the toffee sauce, place the brown sugar, butter and cream into a saucepan. Heat on low heat until the sugar has dissolved, then increase the heat and boil for 3-5 minutes until thick and dark golden in colour. Remove from the heat and set aside to cool.
9. As close as serving as possible, whip the cream to soft peak stage then add the icing sugar and whip until stiff. Spread a layer of toffee sauce on top of the cheesecake, then slice the bananas and arrange on top. Drizzle the extra toffee sauce then top with the whipped cream. Decorate with the chocolate curls, then serve immediately.
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