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Banoffee Cheesecake

a recipe from My Restaurant In India

2
hours
4
serves
 

Serves 4 1 hour preparation  |  1 hour cooking

Banoffee is a British dessert made from bananas, cream, and toffee on a pastry or a crumbled biscuits and butter base. Given below is the Banoffee Cheesecake version I prepared for an episode on My Restaurant In India, read on and see for yourself how simple this sweet dish is to make…

Ingredients

  • 3 large ripe bananas
  • ½ tablespoon lemon juice
  • ½ cup brown sugar
  • 2 vanilla pod, seeds scraped
  • 1 cup graham cracker crumbs
  • ¼ cup sugar ½ cup butter, melted
  • 2 package (8 ounces) cream cheese, room temperature
  • ½ cup water
  • 1 1/4 cups, 240g sugar
  • ½ teaspoon salt
  • 1 vanilla pod, reserved from above
  • 1 cup heavy cream

Preparation

01. Combine 2 bananas and lemon juice in a small saucepan. Stir in brown sugar and vanilla. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved set aside to cool. Once cool, blend until smooth.

02. In a small bowl, combine cracker crumbs, sugar and stir in butter. Bake at 350° for 5-7 minutes, set aside and cool.

03. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gently stir banana mixture into cream cheese mixture. Place in a tray and set in the refrigerator for 2-3 hours.

04. In a 3-quart stainless steel saucier, combine water, sugar, vanilla pod and salt over medium heat. Stir with a fork until syrup comes to a boil, about 4 minutes, and then simmer without stirring until syrup is honey-colored, roughly 6 minutes. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.

05. Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F on a digital thermometer, about 3 minutes.

06. Transfer to a heat-resistant container and cool to room temperature. (No need to discard the vanilla bean; it will continue to infuse the caramel over time.) Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.

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