Banoffee cheesecake

Banoffee cheesecake

By
From
Nathan Outlaw's Home Kitchen
Serves
10
Photographer
David Loftus

My son Jacob loves toffee and banana, so this is his dream pudding. You’ll need to start the pudding a day ahead, because there’s a lot of chilling and setting involved, but trust me – it’s worth it! Using bitter chocolate stops the cheesecake from becoming too sweet, and the hint of lime in the topping sets it off a treat.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
50g plain flour
30g good-quality cocoa powder
75g ground almonds
60g soft dark brown sugar
A pinch sea salt
100g unsalted butter, in pieces, plus a little extra butter, melted, to bind

For the cheesecake mix

Quantity Ingredient
6 sheets bronze leaf gelatine
300ml whole milk
200ml double cream
6 large free-range egg yolks
80g caster sugar
20g cocoa powder (70% cocoa solids)
80g bitter chocolate, chopped
260g full-fat cream cheese

For the toffee banana topping

Quantity Ingredient
2 x 400 tins sweetened condensed milk
400ml double cream
8 bananas

To finish

Quantity Ingredient
1 lime, finely grated zest

Method

  1. To prepare the toffee for the topping, submerge the tins of condensed milk in a pan of water and bring to the boil. Cook for 4 hours, topping up the water as necessary. Leave to cool, then refrigerate the tins overnight.
  2. To make the base, preheat your oven to 180°C. Put the flour, cocoa, ground almonds, brown sugar and salt into a bowl and, using your fingertips, rub in the butter until the mixture looks like crumble. Spread out on a baking sheet lined with baking parchment and bake for 30 minutes. Set aside to cool.
  3. Crush the cooled base mixture with the end of a rolling pin to crumbs and tip into a bowl. Mix in enough melted butter to ensure the mixture sticks together when pressed. Spoon the mixture into a 23cm springform cake tin or 20cm loose-based square tin and press down firmly. Refrigerate to set.
  4. For the cheesecake mix, soak the gelatine in cold water to soften. Pour the milk and cream into a pan and slowly bring to the boil. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale, then whisk in the cocoa. As the creamy milk comes to the boil, pour it onto the egg mix, whisking as you do so. Squeeze out the water from the gelatine and add to the hot mixture, whisking to dissolve, then whisk in the chocolate and continue to whisk until it is fully melted.
  5. Allow the cheesecake mixture to cool, then refrigerate for about an hour to set. Take the cream cheese from the fridge and allow to come to room temperature.
  6. Once the chocolate custard mixture has set, take it from the fridge and whisk in the cream cheese until evenly combined. Spoon onto the cheesecake base and level with the back of a spoon or a palette knife. Return the cheesecake to the fridge for 2 hours to set.
  7. For the topping, open the tins of toffee and scrape the contents out into a bowl. In a bowl, whisk the cream until soft peaks form.
  8. Carefully remove the cheesecake from the tin and place on a serving plate. Pipe (or spoon) the cream on top and spoon the toffee in between the cream. Slice the bananas and arrange, overlapping, on top of the toffee. Return the cheesecake to the fridge once more to chill for 30 minutes.
  9. When ready to serve, add a sprinkling of lime zest and cut the cheesecake into slices. You can serve it either chilled or at room temperature.
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