Banoffee Cheesecake: Creamy Dessert with Bananas and Caramel

• Digestive biscuits200g g

  crushed

• butter↗100g g

  melted, plus extra for frying

• bananas↗4

  peeled and sliced

• heavy cream (30%+)150ml ml
• cream cheese (full fat)↗3 × 280g упаковки g

  (non‑low‑fat – will prevent setting)

• powdered sugar↗85g g

  sifted

• maple syrup↗1 ст. л. tbsp
• dulce de leche↗300g g

  or caramel sauce (we used Carnation Cook with caramel)

• heavy cream (30%+)150ml ml

  (keep chilled, whips faster)

• dulce de leche↗25g g

  or caramel

• banana1

  sliced into 8‑10 pieces

Step-by-step instructions

1. 1

   For the base, combine the crushed Digestive biscuits with the melted butter in a large bowl. Transfer the mixture into a 23 cm springform pan and press it into the bottom with the back of a spoon. Refrigerate the base until firm.

2. 2

   Heat a skillet over medium heat, add a knob of butter and the sliced bananas. Fry for 2‑3 minutes until the bananas turn golden. Remove with a slotted spoon and let cool.

3. 3

   Spread the cooled bananas over the prepared base. In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. In another bowl, combine the cream cheese and sifted powdered sugar, beating until smooth. Do not over‑beat, otherwise the mixture will become runny and the cheesecake will not set. Fold in the whipped cream, maple syrup and dulce de leche, mixing gently.

4. 4

   Pour the creamy filling into the pan, spread it evenly over the bananas and smooth with the back of a spoon or spatula. Refrigerate for at least 4 hours, preferably overnight, until set.

5. 5

   For the topping, whip the remaining cream, pipe it into a pastry bag fitted with a medium star tip. In a small saucepan over low heat, melt the dulce de leche, adding a little water until the sauce becomes pourable (add more water if needed). Transfer the melted caramel to a second pastry bag or a plastic bag, cut off the tip, leaving a small opening.

6. 6

   Starting at the edge of the cake, pipe the caramel sauce in a circle around the cheesecake. Pipe 10‑12 medium spirals of whipped cream around the edge and place a fresh banana slice on each. Serve immediately.