As a homeschooling mom, I have the privilege of being able to tailor my lesson plans around all things British whenever we reach that point in our school year—like when we hit the Tudor dynasty. Although not as ancient as King Henry VIII (nor as scandalous), Banoffee Pie was a great way to introduce English desserts to my kiddos.
What Is Banoffee Pie?
The classic banoffee (bananas, toffee, and cream) dessert has a shortbread type crust filled with banana and toffee sauce. A generous dollop of cream is spread atop it all, and it’s served like a pie. However, being the rogue that I am, I’ve transformed it into a decadent cheesecake. I’m quite sure the infamous Henry would approve of my breaking with tradition: This version has a shortbread crust, which is filled with a banana cheesecake! Toffee sauce is ladled over the chilled cheesecake, and rosettes of whipped cream add a bit of flourish. The toffee sauce I’m using is made from scratch, but if you’re pressed for time, you can use a pre-made butterscotch sauce, which is the closest thing to homemade toffee. Caramel sauce, or goat’s milk cajeta, would be great substitutes as well. Using homemade toffee sauce, though, will pay dividends in the final flavor.
How to Make the Best Cheesecake
As a native New Yorker, I pride myself on my ability to make an excellent cheesecake. The key to baking a perfect cheesecake is definitely patience.
Bake the cake in a water bath (or bain marie) to keep the cheesecake filling at a constant, even temperature, which lessens the chance that your cheesecake will crack. Wrap your springform pan in layers of foil to eliminate any chance of water seeping into your cheesecake, and thus, ruining it. (Pay close attention when wrapping the foil around the spring locking handle. It’s notorious for puncturing the foil.) Allow your cheesecake to cool slowly inside the oven so the top does not crack. Abrupt changes in temperature can cause faults in the surface of your cheesecake.
More Tips for Great Cheesecake
How to Freeze Cheesecake
Having a cheesecake in the freezer has saved me on more than one dessert-needing occasion. For this cheesecake, freeze it before you add the toffee topping or the decorative piped swirls. Once the cake has thawed, go ahead and add the finishing toffee 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.
More Decadent Cheesecakes to Try!
Pressure Cooker Pumpkin Cheesecake Perfect Cheesecake Raspberry Cheesecake in a Mason Jar Chocolate Chip Cheesecake Bars Sous Vide Cheesecake in Jars
3/4 cup heavy cream 1/2 cup (1 stick) unsalted butter, sliced 1/2 teaspoon kosher salt 1 cup (197g) packed light brown sugar 3 tablespoons dark corn syrup 1/2 teaspoon vanilla extract
For the banoffee cheesecake
2 (5-ounce) packages Walker’s shortbread cookies 1 cup (200g) granulated sugar, divided 3 tablespoons melted unsalted butter 4 (8-ounce) packages cream cheese, at room temperature 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
In a 4-quart saucepan, melt the butter over medium heat. Add the salt, brown sugar, and corn syrup. Whisking frequently, heat until the sugar has dissolved and the syrup bubbles gently. This should take anywhere from 3 to 5 minutes. Turn the stove off and whisk in the warmed cream—be careful, as the sugar will bubble and steam once the cream is poured in. 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. Transfer the sauce to a glass jar and store in the refrigerator until ready to use, up to one week in advance. Squeeze a handful of crumbs in the palm of your hand. If the mixture doesn’t hold together, add another tablespoon of melted butter, and re-mix. Add the eggs, one at a time, to the cream cheese mixture, stopping to scrape down the sides after each addition. 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. Blend on the lowest speed for 30 seconds, or until no lumps of cornstarch are visible, being careful not to over-mix. Bake the cheesecake for 55 minutes to an 1 hour, or until the top is a light golden brown and the cheesecake jiggles slightly when shaken. Turn the oven off and open the door a crack to allow the cheesecake to cool in the oven for 30 minutes. Keep the cheesecake refrigerated until ready to serve, and be sure to keep leftovers chilled, too.
