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Banoffee cheesecake
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Indulgent no-bake cheesecake with banana and toffee.
Ingredients:
  • 70g unsalted butter, melted
  • 9.00 gm powdered gelatine
  • 100g wholemeal biscuits, broken
  • 2 eggs, separated
  • 75g caster sugar
  • 225g mascarpone
  • 1 vanilla bean, split, seeds removed
  • 300ml thick cream, whipped
  • 2 bananas, sliced
  • 50g flaked almonds, roasted
  • 150ml thickened cream
  • 75g unsalted butter
  • 150g brown sugar
  • 4.40 gm vanilla extract
Instructions:
  • Brush the base and sides of a 20cm springform pan with a touch of melted butter, then line the base with baking paper.
  • First, dissolve the gelatine in 2 tablespoons of hot water. Let it sit. Next, pulse the biscuits in a food processor. Mix the rest of the butter with the biscuit crumbs and press the mixture into the pan's base.
  • Combine egg yolks, two-thirds of the sugar, mascarpone, and vanilla bean seeds in an electric mixer until pale. Mix in gelatine and whipped cream. In a separate bowl, beat egg whites and remaining sugar until stiff peaks form, then fold into the cheese mixture. Spread over the base and refrigerate overnight.
  • Create the toffee sauce by combining all ingredients in a pan over low heat, stirring until the sugar dissolves. Increase heat to high and cook for an additional 2 minutes. Allow it to cool and then refrigerate for 2-3 hours before serving.
  • Garnish the cake with sliced bananas, drizzle the sauce over them, and sprinkle with almonds.

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