Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Banana Cheesecake with Thick Toffee Sauce
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This banana cheesecake is reminiscent of the British dessert banoffee pie with its rich filling and toffee topping.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
Pecan Crust
1/3 cup finely chopped pecans
1 1/2 cup graham cracker crumbs
3 tablespoons melted butter
Banana Filling
3 medium ripe bananas, peeled and sliced
1 tablespoon lemon juice
3 large eggs
1 container (12 ounce size) small curd cottage cheese
1 container (7 ounce size) plain or greek yogurt
3/4 cup superfine granulated sugar
Toffee Sauce
1/4 cup salted butter
1/2 cup brown sugar
1/4 cup granulated sugar
2/3 cup golden syrup
2/3 cup heavy whipping cream
3 drops vanilla extract
Banana Topping
5 medium ripe bananas
2 tablespoons lemon juice
directions
Preheat the oven to 300 degrees F. Grease an 8-inch springform pan.
Place the pecans on a baking sheet and place in the oven for 7-8 minutes or until lightly toasted (stir them a couple of times during the cooking time).
Combine the toasted pecans, graham cracker crumbs, and melted butter in a bowl and mix well. Press the crumb mixture onto the bottom of the greased springform pan. Place the pan in the refrigerator to chill.
Prepare the cheesecake filling by combining the bananas and lemon juice in a food processor and processing until smooth. Add the eggs, cottage cheese, yogurt, and sugar to the food processor and process until smooth. Spread the cheesecake filling over the chilled crumb crust. Place the springform pan in the oven and bake at 300 degrees F for 1 hour. Turn the oven off and leave the cheesecake in the oven until it is room temperature.
Meanwhile, prepare the toffee sauce by combining the butter, brown sugar, granulated sugar, and golden syrup in a saucepan over low heat. Cook, stirring frequently, for 5 minutes or until the sugars have dissolved.
Add the heavy whipping cream and vanilla extract and mix until smooth. Remove the pan from the heat and let cool completely.
When the cheesecake is cool, run a knife around the inside edge of the springform pan and carefully remove the sides from the pan. Place the cheesecake on a serving platter.
Peel and slice the remaining bananas on an angle for the topping and toss them with the lemon juice. Layer the banana slices over the top of the cheesecake.
Slice the cheesecake and serve it drizzled with the toffee sauce. Store any leftovers in an airtight container in the refrigerator.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 10, 2021
I skipped the banana topping (just served with the toffee sauce) and had to sub ricotta for cottage cheese but otherwise made is written. So delicious! Will 100% make again.
June 26, 2008
I had the good fortune of sampling this delight yesterday. A student in our school (she is British) made this cake and shared with the faculty. Fabulous! I am making this receipe part of my dessert collection. Forget banana pudding - go for this!