Monday, June 6, 2011

New Recipe Monday: Banoffee Cheesecake

After we bought the MiNDFOOD Christmas issue and scored some delicious recipes out of it, I signed up for their daily recipe email.  The recipes seem to be whatever is featured in that month's magazine, and so far I had been a little disappointed - the recipes were, well, a little poncy.  But when a recipe for Banoffee Cheesecake landed in my inbox last week, I knew I had to make it, as soon as possible!  So we decided to make it this weekend - not for any special reason, just because we could.  And it turned out absolutely divine.


Banoffee Cheesecake
From MiNDFOOD

250g  packet plain sweet biscuits (such as Nice biscuits)
125g  butter, melted and cooled
750g  cream cheese, at room temperature
3/4C  caster sugar
2tsp  vanilla extract
2tbsp plain flour
3     eggs
1     egg yolk, extra
300ml carton sour cream
300ml carton pure cream
125g  white chocolate melts
1/2C  Caramel Top'n'Fill
2     small bananas, sliced


Grease and line the base of a 22cm springform pan with baking paper. Process biscuits in a food processor until fine crumbs form. Add butter; process until combined. Press mixture over base and sides of prepared pan, finishing 1.5cm from top of pan. Refrigerate for 30 minutes.

Preheat oven to 160C. Using an electric mixer, beat cream cheese, sugar and vanilla until combined. Add flour; beat to combine. Add eggs, 1 at a time, plus extra yolk; beat after each addition. Stir in the sour cream.

Pour mixture into prepared shell. Place cake pan on baking tray and bake for 50 minutes or until the outer 3cm of cake feels quite firm and the centre is wobbly like custard. Cool in oven with door ajar. Cover and refrigerate overnight.

Combine 1/4C cream and chocolate melts in a heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Stir until smooth. Remove from heat and whisk in caramel. Cover and refrigerate for 25 minutes or until thickened. Spread caramel mixture over cheesecake. Refrigerate for 1 hour.

Whip remaining cream and dollop over top of cheesecake. Place slices of banana over cream and serve.



1 comment:

  1. That looks absolutely divine! Might have to make it myself.

    ReplyDelete