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Delia Smith Banoffee Cheesecake Recipe

Delia Smith Banoffee Cheesecake Recipe

Delia Smith's banoffee cheesecake recipe combines toffee, banana and cream cheese into one show-stopping, no-bake dessert.
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Prep Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 440
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 250 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • Filling:
  • 3 sheets leaf gelatine or 1 tsp powdered gelatine
  • 500 g full-fat cream cheese room temperature
  • 75 g icing sugar sifted
  • 1 tsp vanilla extract
  • 250 ml double cream
  • Toffee and Topping:
  • 200 g tin caramel/dulce de leche
  • 2 large bananas sliced
  • Extra whipped cream to decorate
  • Grated chocolate to finish

Method
 

  1. Press crushed biscuits and butter into a springform tin. Chill 20 minutes.
  2. Spread two-thirds of the caramel over the base. Chill again.
  3. Soak the gelatine until softened.
  4. Beat cream cheese, icing sugar and vanilla until smooth.
  5. Melt gelatine gently, temper, and stir back into the mixture.
  6. Whip the cream to soft peaks.
  7. Fold whipped cream into the cream cheese mixture.
  8. Pour over the toffee layer and chill for at least 6 hours.
  9. Just before serving, drizzle with warmed caramel, top with banana, cream and chocolate.

Notes

Add the banana topping as close to serving as possible to prevent browning.
Warm the reserved caramel slightly for easier drizzling.
Give the filling its full chilling time for a clean slice.
Never let the gelatine boil when dissolving it.
Freeze the un-topped cheesecake for up to 2 months; add toppings fresh.