I will admit, my ultimate desert is Banoffee pie. I know I know, this may not be the most exquisite cake, but the match between toffee and banana is perfection! At least in my opinion.
I baked this cheesecake, inspired by Gü Puds chocolate banofees that I ate so many in the past (still eating them sometimes). You can find an evidence in my cupboard that is full of Gü Puds glass remekins!
(for the base)
- 150g digestives
- 75g butter
- 2 ripe bananas
- 100g toffee sauce
(for the filling)
- 600g cream cheese
- 175g sugar
- 4 eggs
- 1/2 tsp lemon juice
(for chocolate mousse)
- 200g dark chocolate
- 4tbsp double cream
- 3 eggs
- 4tbsp sugar
1. First make the base by crumbling the digestives and mixing them together with the butter. Press this mixture into the prepared spring form tin base (lined with baking paper).
2. Slice bananas on the base and drizzle toffee sauce on top evenly.
3. Now make the filling. In the food processor mix cream cheese, sugar, eggs and lemon juice.
4. Pour in the filling mixture and pop in a large baking tin. Boil the kettle and fill the tin until the water comes half-way up the side of the tin. Bake in the preheated 170C oven for around 1 1/4 hours, until the cheesecake is set on top but still wobbles a little in the middle.
5. Meanwhile make the chocolate mousse. Melt the chocolate and mix it with double cream.
6. Separate egg yolks from whites (reserve the whites in separate bowl). Add sugar to the egg yolks and whisk it until it becomes pale. Gradually add it to melted chocolate mixture.
7. Whisk the egg whites until it forms stiff peaks. Add it gradually into the chocolate mixture by folding and don’t overwork it as it would let all the air out!
8. Pour the chocolate mousse onto the cooled cheesecake and let it set in the fridge (after when it is completely cooled) for 4 hours while still in the spring form tin.
9. When the cheesecake is ready remove it carefully from the tin.