Banoffee Cheesecake with Toffee Pecan Sauce
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless – the combination of bananas, cream and toffee is inspired. Here, I have incorporated them all into a cheesecake with the addition of one extra star ingredient, toasted pecan nuts.
|For the base:|
|3 oz (75 g) pecan nuts (use half for the base and half for the sauce)|
|4 oz (110 g) sweet oat biscuits|
|1½ oz (40 g) melted butter|
|For the filling:|
|3 medium-size ripe bananas (8 oz/225 g peeled weight)|
|1 tablespoon lemon juice|
|3 large eggs|
|12 oz (350 g) medium-fat curd cheese|
|1 x 200 g tub fromage frais (8 per cent fat)|
|6 oz (175 g) caster sugar|
|For the sauce:|
|2 oz (50 g) butter|
|3 oz (75 g) soft brown sugar|
|2 oz (50 g) granulated sugar|
|5 oz (150 g) golden syrup|
|5 fl oz (150 ml) double cream|
|a few drops vanilla extract|
|For the topping:|
|3 medium-size ripe bananas|
|2 tablespoons lemon juice|
|Pre-heat the oven to gas mark 6, 400ºF (200ºC).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a Delia Online 20cm round loose-based cake tin, or similar, lightly buttered and baking parchment lining the base.|
This recipe is from The Delia Collection: Puddings
Begin by toasting all the pecan nuts.
Place them on a baking tray and bake in the oven for 7 minutes until lightly toasted or, if you watch them like a hawk, you can toast them under a grill.
Then chop them quite small. Put the biscuits in a polythene bag, lay them flat and then roll them with a rolling pin to crush them coarsely. Then tip them into a bowl and add the melted butter and half the nuts.
Mix them well then press all this into the bottom of the cake tin and pre-bake the base in the oven for 10 minutes.
Then lower the temperature to gas mark 2, 300ºF (150ºC).
For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then simply add all the rest of the filling ingredients.
Blend again then pour it all over the biscuit base and bake on the middle shelf of the oven for 1 hour.
Turn off the oven and leave the cheesecake inside to cool slowly until completely cold; this slow cooling will stop the cheesecake cracking.
To make the sauce, place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely.
Let it cook for about 5 minutes.
Pour in the cream and vanilla extract and stir until everything is smooth, then add the rest of the chopped pecan nuts.
Remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving.
When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl.
Slice the remaining bananas at an oblique angle into ¼ inch (5 mm) slices, and gently toss them around to get an even coating of juice. If you like you can spoon a small circle of sauce into the centre, then layer the bananas in overlapping circles all round it.
Serve the cheesecake cut into slices with the rest of the sauce handed round separately.
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I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
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