Delia Smith Banoffee Cheesecake Recipe

Delia Smith’s banoffee cheesecake blends bananas into a curd cheese and fromage frais filling, bakes it for an hour, then serves it with a homemade toffee pecan sauce poured over sliced bananas on top. It is from her Winter Collection and it tastes like banoffee pie crossed with a baked cheesecake.

I made this banoffee cheesecake recipe for Bonfire Night because it felt like the right kind of warm, toffee-heavy dessert for a cold evening. Delia blends the bananas straight into the filling so you do not get chunks, just a smooth banana flavour running through the whole thing that deepens as it chills.

More Cheesecake Recipes:

• Baileys Cheesecake
• Philadelphia Cheesecake
• Baked Vanilla Cheesecake

Banoffee Cheesecake Ingredients

For the base:

• 175g (6 oz) digestive biscuits, crushed
• 50g (2 oz) pecan nuts, toasted and chopped
• 75g (3 oz) butter, melted

For the filling:

• 3 medium bananas, plus 2 extra for the topping
• 1 tablespoon lemon juice
• 350g (12 oz) medium-fat curd cheese (or full-fat cream cheese)
• 200g (7 oz) fromage frais
• 150g (5 oz) golden caster sugar (superfine sugar)
• 3 large eggs

For the toffee pecan sauce:

• 75g (3 oz) butter
• 50g (2 oz) demerara sugar
• 50g (2 oz) light muscovado sugar
• 2 tablespoons golden syrup
• 120ml (4 fl oz) double cream (heavy cream)
• 1 teaspoon vanilla extract
• 50g (2 oz) pecan nuts, toasted and chopped

How To Make Delia Smith Banoffee Cheesecake

1. Make the base: Mix the crushed biscuits with the chopped pecans and melted butter, press into a 20cm (8 inch) loose-bottomed tin, and bake at 200°C (400°F/Gas 6) for 10 minutes. Cool completely.
2. Blend the filling: Blitz the 3 bananas with the lemon juice in a food processor until smooth, then add the curd cheese, fromage frais, sugar, and eggs. Blend until combined and pour over the cooled base.
3. Bake: Place on the middle shelf at 150°C (300°F/Gas 2) for 1 hour. Turn the oven off and leave the cheesecake inside until completely cold.
4. Make the sauce: Melt the butter with both sugars and the golden syrup over low heat, stirring for 5 minutes until everything dissolves. Pour in the cream and vanilla, stir until smooth, then add the pecans. Cool completely.
5. Assemble: Slice the remaining 2 bananas, toss in lemon juice, arrange over the cheesecake, and pour the toffee pecan sauce over the top.

The Sauce Is Not Optional

Without the toffee pecan sauce this is a pleasant banana cheesecake, but with it the whole thing transforms into something closer to a sticky toffee pudding dressed up as a cheesecake. I made the sauce separately and poured it into a jug at the table so people could take as much as they wanted, which Delia suggests too.

The sauce keeps in the fridge for a week, so you can make it days ahead. Warm it gently before serving because it thickens as it cools and pours better at room temperature.

Keeping It

The cheesecake without the banana topping and sauce keeps for 3 days in the fridge. Add fresh banana slices and sauce each time you serve because the bananas brown quickly once sliced, and nobody wants brown bananas on a cheesecake.

The strawberry cheesecake uses the same curd cheese and fromage frais base if you want something fruity without the toffee.

Nutrition Facts

• Calories: 520 kcal
• Fat: 30g
• Carbohydrates: 54g
• Fibre: 1g
• Protein: 10g

Nutrition is estimated per serving based on 8 servings, including sauce.

FAQs

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