Chocolate and salted caramel banoffee cheesecake

Chocolate and salted caramel banoffee cheesecake

By
From
More Home Comforts
Serves
2
Photographer
Peter Cassidy

One of the best cheesecakes I’ve ever tasted was in New York, at Eileen’s Special Cheesecake bakery. All she sells is cheesecakes, in all manner of sizes and flavours. The bakery where she makes them is at one end, the shop is at the other end, and the queue outside is immense.

Ingredients

Quantity Ingredient
100g full-fat cream cheese
100g creme fraiche
125g double cream
1 vanilla pod, split and seeds scraped
50g dulce de leche
1/2 teaspoon sea salt
40g caster sugar
25g unsalted butter
2 bananas, peeled
2 chocolate digestive biscuits
25g dark chocolate

Method

  1. Put the cream cheese, crème fraîche, 75ml of the double cream and the vanilla seeds into a bowl and whisk until well combined.
  2. Put the dulce de leche and salt into a bowl, and whisk together, then lightly fold into the cream mixture until just marbled through. Set aside.
  3. Heat the sugar in a frying pan until golden and liquid, then add the bananas and coat in the caramel. Whisk in the butter and the rest of the cream and coat once more.
  4. Crumble each biscuit onto a serving plate, place the caramel-coated bananas on top, drizzle the sauce around, and finish with a quenelle of dulce de leche cream. Finally, grate the chocolate over the top.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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