Banoffee Cheesecake Pie

As Valentine’s Day is nearing I thought my take on a banoffee pie was the perfect cheesecake bouquet to share with the person you are bananas about.

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Yes I know, I can’t believe I didn’t think of this sooner either. I’ve got to admit, I didn’t realise merging two of the most classic puddings would turn out this good. I simply added soft cheese, creme fraiche and vanilla to the banoffee pies traditional topping of whipped cream and sugar, then swirled it over a biscuit base layered with caramel and sliced bananas.

Even my boyfriend, who is not a lover of banoffee pie, fell head over heals for this one. He planned on trying a mouthful of my slice, of which he engulfed the entire piece and asked for seconds. Luckily there was plenty more so I could actually have some! If that’s not enough evidence for you to see how great of a combination cheesecake and banoffee pie is, you’ll have to taste it for yourself!

If you’re treating your loved one on Valentines Day to a homemade three course dinner, or if you just want to taste what the hype is about, then you will need a loose bottom 9 inch tart tin well lined, a piping bag, Wilton 1m piping nozzle and three hours for it to set.

Ingredients 

For base

  • 350 grams of Digestive biscuits
  • 175 grams of unsalted butter, melted
  • 1/2 a can of Carnation caramel
  • 2 bananas, chopped

For filling

  • 225 grams of soft cheese
  • 90 grams of caster sugar
  • 1 dessert spoon of vanilla extract
  • 90 grams of creme fraiche, chilled
  • 250 ml double cream, chilled

Method

Step 1: Crush the biscuits using the back of a fork or end of a rolling pin, until it is a fine crumb. Pour in the melted butter, and mix until all the biscuit crumbs have been coated in the butter. Pour half of the buttery biscuit mix into the tin, using the back of a soup spoon gently pack the biscuits down. Pour the other half of the biscuits around the edge of the tin, using the same soup spoon pack the biscuits to the side of the tin to make a crust. 

Step 2: Scoop the caramel into a microwave safe bowl, and heat on full power for 10 seconds, then mix until smooth. (This just makes it easier to spread.) Pour the caramel over the biscuit base, using a spatula make sure it is evenly distributed. Next slice up the bananas and arrange on top of the caramel. Once this is done place it in the fridge, whilst you whip up the cheesecake topping.

Step 3: Place the soft cheese, vanilla and sugar into your mixer, on a medium-high speed whisk them together until thoroughly combined. Next add the creme fraiche and double cream, whisk again on medium high speed, until the cheesecake filling is thick enough to hold its shape. Make sure you don’t over mix! Use a spatula to scrape the sides and the bottom of the bowl to ensure all the ingredients are well combined.

Step 4: Remove the tin from the fridge, and spread half of the cheesecake topping over the Banoffee base. Use the other half of cheesecake topping to make rosettes all over the top of your cheesecake Banoffee pie. Any gaps just pipe a little point. Set in fridge for 3 hours before serving or over night.

Once it’s set pop it out of the tart tin, I used my step dads industrial blow torch to help get it out of the tin, but instead I just set fire to the baking paper and found it just slipped out of the tin anyway. So yeah, moral of this story, don’t let me near a blow torch, ever. Anyway, enjoy!

B x