Banoffee Cheesecake
Delicious unbaked banoff cheese cake with cake crust, smooth caramel, fresh banana, vanilla cheese cake and cream filling!
INGREDIENT
Cake crust
300 g of digestion
150 g unsalted butter (melted)
filling
150 g caramel
2 large bananas (sliced 1 cm)
250 g whole cheese
50 g sugar
1 teaspoon vanilla
150 ml of cream cheese
Topping
150 ml of cream cheese
25 g sugar
25 g grated chocolate
INSTRUCTION
For cake crust
1.Using a kitchen appliance , mix all cookies into a fine crumb and add melted butter. Press into the edges and bottom of a 23cm pie / flan (mine is 3cm deep).
2.It might be easier to use your hands and fingers for this! confirm the edges are thick enough to carry when removed. Let it cool for now.
To be filled
3.Prepare your caramel - if you're using ready-made caramel like me, I loosen it up a touch by stirring it during a bowl first.
4.Pour over the cake and spread it! Cut the banana into 1 cm pieces and increase the caramel. you would like a layer of banana slices!
5.In a new bowl, add cheese , powdered sugar and vanilla - beat / stir until smooth.
6.Add your double liquid cream and beat until thick - if not, beat your cream separately until you get soft peaks, then fold.
7.Spread the cheesecake mixture over the banana and caramel gently. I find it easier to form alittle spoonful then spread it!
8.Put your cheesecake within the refrigerator for a minimum of 3-4 hours!
For topping
9.Beat the second cream cheese , with powdered sugar , until soft peaks.
10.Pipe or spread on top of the cheesecake!
11.Sprinkle with grated chocolate.
NOTE
This recipe will last 3 days within the refrigerator!
You can use homemade caramel, ready-made caramel or salted caramel then on !!
I used two large bananas, but you only want enough to form the banana layer - you'll in fact add more bananas, but you would like the cheesecake to suit into the pie / pie too!
The topping filling is totally optional!
You can mash the bananas and stir them into the cheesecake mixture if you would like the bananas to taste better!
You can make a spiced chocolate base by adding 25g of chocolate to the cake crust while mixing!
I use this pie pan during this recipe!
