Tom Daley's Banoffee Cheesecake
Banoffee + cheesecake. What could go wrong? If that sounds like heaven then this no-bake dessert needs to go on your to-make list.
For The Base
- 250 g digestive biscuits
- 85 g unsalted butter
For The Banana Caramel
- 6 bananas
- 4 tbsp brown sugar
- 2 tbsp unsalted butter
- 50 ml spiced rum
- 200 g dulce de leche
For The Cheesecake Mix
- 300 ml double cream
- 500 g full-fat mascarpone cheese
- 100 g icing sugar
- 2 tbsp maple syrup
- 2 tbsp dark chocolate chips
- 2 tsp vanilla paste
- 25 ml caramel sauce
- 25 ml chocolate sauce
Make The Base
Blitz the digestives to a fine crumb and melt the butter.
Combine the two in a large mixing bowl until the texture is like wet sand.
Pack the mix into the bottom of a round 20x20cm spring form tin, making sure it’s level. Put it into the fridge to set.
Cook The Bananas
Slice the bananas into a bowl and toss with the brown sugar.
Put a frying pan over a high heat and add the butter. Let it foam up, then the banana slices. Fry for a minute on each side, until each slice is well caramelised (you might have to do this in two batches).
Flambe And Add Caramel
Carefully pour in the rum and flambé if you want, or just reduce by by two thirds.
Take the pan off the heat and tip three quarters of the banana into a bowl with the dulce de leche, saving ¼ back to decorate with later.
Stir everything together then tip it over the chilled base. Spread it over in an even layer.
Make The Filling
Whisk the cream to soft peaks then add the cream cheese, icing sugar, maple syrup, chocolate chips and vanilla paste before continuing to whisk until you have a stiff mixture. Spoon the mixture over the base and smooth out.
Leave to set in the fridge for about 4 hours.
Finish And Serve
Pile the banana slices you saved into the middle of the cake.
Drizzle both chocolate and caramel sauce over the cake however you like.
Slice and serve!
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