Alex has dreamed of making banoffee cheesecake at home for two years. She asked and she asked… Finally, she made it herself. Alex’s banoffee cheesecake is pure magic.
Strictly speaking, however, this is a cheesecake with bananas and salted caramel cheesecake. By definition, toffee is a candy which can be soft or brittle, or anywhere in between. But toffee is not pourable. And using toffee in a cheesecake, even the softest kind, wouldn’t have gone well with the delicate texture of the cheesecake. Moreover, real toffee would have made the cheesecake cloying.
So, it’s bananas and salted caramel. To be more precise, Alex’s banoffee cheesecake is a subtly citrusy cheesecake topped with very ripe bananas lightly fried in butter, salted caramel and ground cinnamon.
Why fry the bananas in butter? That was my suggestion to Alex. Bananas darken fast after peeling. The most common way to prevent darkening is to toss bananas with a little lemon juice. I was wary that any added tartness might ruin the overall flavor of the cheesecake. Ergo, fry in butter instead. Besides, butter makes everything taste better.
- Bake the cheesecake. Cool, chill and remove from the pan. Keep in the fridge.
- Melt the butter in a non-stick pan. Lightly fry the diced bananas. Scoop out and cool.
- Take the cheesecake out of the fridge. Pour the caramel on top. Spoon the diced bananas on top of the caramel. Sprinkle in the nuts.
- Cut and enjoy Alex's banoffee cheesecake. Diet is evil.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.