Banoffee Cheesecake
Both desserts are a favourite in our household, so I decided to combine the two to create this amazing cheesecake.
Both desserts are a favourite in our household, so I decided to combine the two to create this amazing cheesecake.
- 1/2 cup milk
- 2 x blocks philly cream cheese at room temperature
- 600 ml whipping cream
- 2/3 cup castor sugar
- 1/2 cup caramel sauce (buy or make your own using brown sugar, butter and cream)
- 1 tsp. vanilla essence
- 5 x ripe bananas
- 2 x packets butternut biscuits
- 60 grm unsalted melted butter
- 2 tbsp. gelatine
- chocolate cream banana and caramel to decorate
- Carbohydrate 6.83517918239588 g
- Cholesterol 6.79065139164535 mg
- Fat 1.88910855107474 g
- Fiber 0 g
- Protein 0.408858433492203 g
- Saturated Fat 1.16004071426646 g
- Serving Size 1 1 Serving (21g)
- Sodium 5.6376660825814 mg
- Sugar 6.83517918239588 g
- Trans Fat 0.118572444219154 g
- Calories 46 calories
Step-by-step
- Process biscuits to form a fine crumb. Add melted butter and stir through well. Press mixture into the base and around the sides of a spring form tin and place in the fridge
- Place gelatine in a cup with ½ cup cold water. Whisk with a fork and set aside
- Place milk, sugar and vanilla in a pan and heat on low until the sugar is dissolved. Do not boil.
- Whisk through the gelatine mixture, remove from heat and set aside.
- Process banana until smooth. Set aside
- Beat Philly until smooth, slowly adding the milk/gelatine mixture whilst beating. Continue to beat until all milk mixture is added and the mixture is smooth. Add banana and fold through
- Whip cream until soft peaks form. Fold cream though the banana cream cheese mixture.
- Pour mixture into the prepared spring form tin
- Swirl the caramel sauce through the cheesecake mixture so that when you cut the cake it oozes out the sides of the slice.
- Refrigerate for at least 4 hours
- Decorate with whipped cream, chopped banana, chocolate and caramel
Temperature and Setting Dynamics
Dissolving the castor sugar in milk requires maintaining low heat without letting the liquid reach a boil, preventing the dairy proteins from scorching. Whisking the bloomed gelatine into this warm milk mixture requires immediate incorporation to avoid lumps before the gelling agents seize. Chill the assembled springform tin for a minimum of four hours to allow the dairy and fruit purée to achieve a clean slice.
Navigating Dairy and Gluten Modifications
Replacing the standard cream cheese and whipping cream with plant-based alternatives requires selecting high-fat versions to mimic the original mouthfeel. Coconut cream or heavy soy-based whipping creams provide the necessary structural stability during the folding process. Crusting the springform base using certified gluten-free cookies bound with melted plant butter maintains the structural integrity required for slicing.
Yield Adjustments and Scaling
Halving the ingredient quantities fits a standard six-inch springform pan without altering the setting time of the dairy and gelatine matrix. Doubling the batch requires dividing the mixture across multiple pans rather than overloading a single vessel to ensure even refrigeration throughout the centre.
