Banoffee Cheesecake

A shortbread crust filled with banana cheesecake and topped with a hefty pour of toffee sauce—a wonderful take on banoffee pie! It has all of the classic components but with a decadent twist.

Ingredients :

For the toffee sauce

• 3/4 cup heavy cream

• 1/2 cup (1 stick) unsalted butter, sliced

• 1 cup (197g) packed light brown sugar

• 3 tablespoons dark corn syrup

• 1/2 teaspoon kosher salt

• 1/2 teaspoon vanilla extract

For the banoffee cheesecake

• 2 (5-ounce) packages Walker’s shortbread cookies

• 1 cup (200g) granulated sugar, divided

• 3 tbsp melted unsalted butter, or more if desired

• 4 (8-ounce) packets room temperature cream cheese

• 1/2 teaspoon kosher salt

• 4 large eggs

• 3 ripe bananas, peeled and mashed

• 1 teaspoon vanilla extract

• 1 teaspoon banana extract

• 1/3 cup cornstarch

For garnish

• Toffee sauce

• Whipped cream

• Dried banana chips

STEPS :

     1. Make the toffee sauce :

Warm the heavy cream for 1 minute in the microwave or on the stovetop over medium heat. Don't let it come to a boil. Set it aside for now.

In a 4-quart pot set over medium heat, melt the butter. Combine the brown sugar, corn syrup, and salt in a mixing bowl. Heat, whisking constantly, until the sugar has dissolved and the syrup is gently bubbling. It should take 3 to 5 minutes to complete this.

Turn off the heat and carefully whisk in the warmed cream—be careful, as the sugar may boil and steam as the cream is added. Return the pan to medium heat and stir in the vanilla essence.

Cook for 5 minutes more, or until the syrup is thick. Place the sauce in a glass jar and set aside.

     2. Prep the oven and the pan :

Preheat the oven to 350 degrees Fahrenheit. Wrap a 10-inch springform pan in heavy-duty aluminum foil and lay aside, being careful not to rip or puncture it.

     3. Make the shortbread crust :

Pulse the shortbread cookies into fine crumbs in a food processor. In the food processor bowl, combine 1/4 cup granulated sugar and the melted butter and pulse until the crumbs hold together.

Squeeze a handful of crumbs into your palm. If the mixture isn't sticking together, add another tablespoon of melted butter and re-mix.

     4. Pre-bake the crust and heat water :

Press the shortbread mixture into the bottom of the springform pan and up the sides about an inch. For 10 minutes, bake the crust. Allow the pan to cool completely while you prepare the cheesecake filling.

While the crust is baking, bring 4 to 5 cups of water to a boil for the water bath.

     5. Prepare the banana cheesecake :

Mix the cream cheese, remaining 3/4 cup sugar, and salt until smooth in the bowl of a stand mixer fitted with a paddle attachment (or in a big mixing dish using a hand mixer).

One at a time, add the eggs to the cream cheese mixture, pausing after each addition to scrape along the sides. One further minute of low-speed blending is required.

Add the banana purée and both extracts. Blend on low for another minute. Scrape down the mixing bowl and add the cornstarch. Avoid over-mixing while you blend on the lowest speed for 30 seconds, or until there are no more cornstarch lumps to be seen.

     6. Bake the cheesecake :

Pour the batter into the prepared springform pan and place it in a bigger pan. Pour enough hot water into the springform pan to come halfway up the sides, then carefully place the pan in the oven.

Bake for 55 to 1 hour, or until the cheesecake jiggles slightly when shaken and the top is softly golden brown. Turn off the oven and leave the door open for 30 minutes to allow the cheesecake to cool in the oven.

     7. Cool the cheesecake completely :

After the cheesecake has cooled in the oven, carefully remove it from the oven and peel away the foil. Cool the cheesecake for an hour on the counter before transferring it to the refrigerator to cool entirely, at least 12 hours or up to 24 hours.

     8. Decorate the cheesecake :

Remove the collar from the springform pan once the cheesecake has cooled. Warm the toffee sauce just enough to make it pourable but not runny (I set it in a bowl of warm water), then drizzle one cup over the top of the cheesecake. Pipe rosettes of whipped cream around the cheesecake with a piping bag, and top each with a banana chip.

Refrigerate the cheesecake until ready to serve, and keep any leftovers cool as well.