Delicious twist on banoffee pie tops banana cheesecake with toffee sauce!
I tend to get slick looks and smirks whenever I tell someone that Im an Anglophile.
Marta Rivera
What Is Banoffee Pie?
A generous dollop of cream is spread atop it all, and its served like a pie.
However, being the rogue that I am, Ive transformed it into a decadent cheesecake.
Toffee sauce is ladled over the chilled cheesecake and rosettes of whipped cream add a bit of flourish.
Marta Rivera
However, using homemade toffee sauce will pay dividends in the final flavor.
The key to baking aperfect cheesecakeis definitely patience.
For this cheesecake, freeze it before you add the toffee topping or the decorative piped swirls.
Marta Rivera
Once the cake has thawed, go ahead and add the finishing touches.
I prefer to freeze my cheesecakes whole on a cake board wrapped in plastic and foil.
Check out our additional tips on freezing cheesecake.
Don’t let it boil.
In a 4-quart saucepan, melt the butter over medium heat.
Add the brown sugar, corn syrup, and salt.
Whisking frequently, heat until the sugar has dissolved and the syrup bubbles gently.
This should take anywhere from 3 to 5 minutes.
Add the vanilla extract to the sauce and set the pan back over medium heat.
Cook for another 5 minutes, or until the syrup is thick.
Use a food processor to pulse the shortbread cookies into fine crumbs.
Squeeze a handful of crumbs in the palm of your hand.
If the mixture doesnt hold together, add another tablespoon of melted butter, and re-mix.
Press the shortbread mixture onto the bottom and an inch or so up the sides of the springform pan.
Bake the crust for 10 minutes.
Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.
While the crust bakes, heat 4 or 5 cups of water to boiling for the water bath.
Mix on low speed for an additional minute.
Add the banana puree and both extracts.
Blend on low for another minute.
Scrape down the mixing bowl and add the cornstarch.
Pour the batter into the prepared pan and set the foil-wrapped springform pan into a larger pan.
Once the cheesecake is cold, remove the collar from the springform pan.
Keep the cheesecake refrigerated until ready to serve, and be sure to keep leftovers chilled, too.
