i hope this is becoming a tradition with me and my husband.
for his birthday this year (in march) i made him a banoffee cheesecake and it was DIVINE! i followed a recipe from Delia, toasted pecans and made from scratch sauce on top.
well, today is my birthday and I decided to have the same cheesecake. but easier.
so yesterday i put it all together as anyone who has made cheesecake knows, its infinitely better the day after its made.
this is my twist on Delia’s Banoffee cheesecake recipe:
crust: preheat oven to 175 degrees F
- 2 cups crushed chocolate digestive cookies
- 1/2 cup chopped walnuts
- 1/4 cup melted butter
-mix all together and pat into bottom of 9 inch springform cake tin. bake in oven for 12 minutes. let cool before mixing filling.
filling: preheat oven to 175 degree F
- 16 oz (454g) cream cheese (room temp)
- 16 oz (454g) sour cream
- 3 eggs
- 2 mashed bananas
- 1 tsp vanilla
- 1 cup brown sugar
-beat on low to medium setting, cream cheese with eggs until smooth. add in sugar and vanilla then bananas and beat for two minutes. fold in sour cream until just mixed..over mixing here can cause cheesecake to crack.
-pour onto cooled base in cake tin, bake in oven for 30 to 40 minutes. it will be very wobbly in the middle but it will cook through if you follow the instructions exactly. check it now and forever hold your peace for the next while. then turn off oven and leave it for at least 4 hours. dont open oven! trust me. this works. some people like ot leave it overnight or bring it to room temp then refrigerate it. ive done both and theres no real difference other than your own preference.
-optional… check Delia’s recipe for toppings.
-do what i did. buy toffee sauce and pour over then sprinkle pretoasted mixed nuts over top. you could also slice a couple of bananas and cover with whipped cream. then try not to eat it all :)