I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on the skin I lose all interest in them. In addition to this I really cannot stomach the idea of a cooked banana – I know some people go crazy for them but to me they’re just mushy sweetness. And I really wanted this to be a baked cheesecake, a no-bake recipe just doesn’t seem different enough to a banoffee pie.


So I had a look at other banana-caramel desserts and came across bananas foster…which has booze in it. Y’all know how I feel about a boozy dessert! I’ve side-stepped my cooked banana issue by using dried banana chips in the biscuit base, just to give a hint of banana flavour. The topping is rich and creamy and full of caramel flavour. This is a pretty heavenly dessert!

Remember that your cheesecake ingredients all need to be room temperature before you start to ensure that you get the creamiest dessert possible.

Ingredients
base
120g digestive biscuits
80g banana chips
75g butter (melted)
topping
500g cream cheese (room temperature)
2 eggs
150g + 4 tbsp ready-made caramel (I used Carnation)
2 tbsp dark rum
1/2 tsp cinnamon

extra caramel, whipped cream and banana chips to decorate

Make the base by blitzing the banana chips in a food processor until they are really quite fine. Break up the biscuits and blitz those too. Melt the butter and use it to combine everything to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in 150g of the caramel. Add the eggs, one at a time, beating the mixture well after each addition. Finally mix through the rum and cinnamon. Retrieve the chilled base and spread the extra four tablespoons of caramel over it before pouring on the cheesecake mix and levelling off the top. Do this by giving it a couple of sharp taps on your kitchen counter (this gets out those pesky air bubbles too).


Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperate before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate. Decorate with a drizzle of extra caramel, some whipped cream and a few banana chips before serving.