Banoffee "Cheese" Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 602
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 75
- Dietary Fiber
- 6
- Sugar
- 52
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 363
- Total: 4 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
Base:
11 ounces chocolate sandwich cookies (or graham crackers or digestive cookies)
2 tablespoons coconut oil, at room temperature
Filling:
2 tablespoons coconut sugar
1 tablespoon vanilla extract
14 ounces (400 grams) dairy-free cream cheese, at room temperature
Juice of 1/2 lemon
Topping:
2 ounces (50 grams) plain dark chocolate (I use 70% cacao), chopped or broken
3 medium bananas
1/4 cup Carefree Caramel, recipe follows
Carefree Caramel:
1 tablespoon cornstarch
1 cup unsweetened plant-based milk (I use coconut milk)
1 cup coconut sugar
Directions
- For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil.
- Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base.
- For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon.
- Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days.
- For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst.
- When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
- Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
Carefree Caramel:
- Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps.
- Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.
Cook’s Note
The base and cheese filling can be made ahead and kept in the fridge for up to 2 days.