This delicious Banoffee Cheesecake by Nigella Lawson is a creamy, indulgent dessert that’s surprisingly simple to make. Perfect for a special occasion or a treat, it combines a buttery biscuit base, smooth banana-infused cheesecake, and rich toffee sauce. Using everyday ingredients, this recipe is flexible and sure to impress anyone who loves a classic, decadent dessert.
Ingredients Needed:
For the base:
- 250 grams digestive biscuits
- 75 grams of soft unsalted butter
For the cheesecake:
- 4 medium – 600 grams (total weight with skin on) – overripe bananas
- 60 millilitres of fresh lemon juice
- 700 grams of cream cheese (at room temperature)
- 6 large eggs
- 150 grams of soft light brown sugar
For the toffee sauce:
- 100 grams of soft unsalted butter
- 125 millilitres of golden syrup
- 75 grams of soft light brown sugar
How To Make Banoffee Cheesecake Recipe?
- Preheat the Oven: Preheat the oven to 170°C (150°C fan) / gas mark 3. Wrap the outside of a springform tin with a double layer of ovenproof clingfilm and then a double layer of foil to make it waterproof.
- Make the Base: Process 250g digestive biscuits with 75g soft butter until the mixture resembles sandy rubble. Press it into the base of the springform tin and refrigerate.
- Prepare the Cheesecake Filling: Mash 600g bananas with 60ml lemon juice and set aside. Process 700g cream cheese until smooth, then add 6 eggs and 150g sugar. Blend in the banana-lemon mixture until fully combined.
- Assemble the Cheesecake: Pour the cheesecake filling over the biscuit base. Place the springform tin in a roasting tin and fill the roasting tin with boiling water until it reaches halfway up the sides of the springform tin.
- Bake the Cheesecake: Bake for 1 hour and 10 minutes, checking after 1 hour. The center should have a slight wobble but look set. Remove from the oven and carefully lift the springform tin out of the water bath. Peel away the clingfilm and foil layers.
- Cool and Chill: Let the cheesecake cool completely on a wire rack. Once cool, refrigerate uncovered overnight. Remove from the fridge 30 minutes before serving.
- Make the Toffee Sauce: Melt 100g butter, 125ml golden syrup, and 75g sugar in a saucepan over low heat. Let it bubble for 1–2 minutes until it resembles an amber honeycomb. Allow it to cool and thicken.
- Serve the Cheesecake: Loosen the cheesecake from the tin using a spatula, transfer it to a serving plate, drizzle with some toffee sauce, and serve the rest alongside.
Recipe Tips:
- Use Overripe Bananas: Make sure your bananas are overripe with brown spots; this makes them sweeter and perfect for the cheesecake.
- Room Temperature Cream Cheese: Always use cream cheese at room temperature to avoid lumps in the filling.
- Waterproof the Tin Properly: Wrap the springform tin tightly with clingfilm and foil to prevent water from seeping into the cheesecake.
- Don’t Overbake: The cheesecake should have a slight wobble in the center when done; this ensures a creamy texture.
- Cool Completely Before Refrigerating: Let the cheesecake cool fully at room temperature before chilling to prevent cracking.
How To Store Leftovers?
Cool the Banoffee Cheesecake to room temperature first. Then, cover it tightly and keep it in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 371 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 77mg
- Sodium: 214mg
- Potassium: 334.2mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3.9g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Orange Cheesecake
- Nigella Toblerone Cheesecake Recipe
- Nigella Lime And Ginger Cheesecake Recipe
- Nigella Blackcurrant Cheesecake Recipe
Nigella Banoffee Cheesecake
Description
This delicious Banoffee Cheesecake by Nigella Lawson is a creamy, indulgent dessert that’s surprisingly simple to make. Perfect for a special occasion or a treat, it combines a buttery biscuit base, smooth banana-infused cheesecake, and rich toffee sauce. Using everyday ingredients, this recipe is flexible and sure to impress anyone who loves a classic, decadent dessert.
Ingredients
For the base:
For the cheesecake:
For the toffee sauce:
Instructions
- Preheat the Oven: Preheat the oven to 170°C (150°C fan) / gas mark 3. Wrap the outside of a springform tin with a double layer of ovenproof clingfilm and then a double layer of foil to make it waterproof.
- Make the Base: Process 250g digestive biscuits with 75g soft butter until the mixture resembles sandy rubble. Press it into the base of the springform tin and refrigerate.
- Prepare the Cheesecake Filling: Mash 600g bananas with 60ml lemon juice and set aside. Process 700g cream cheese until smooth, then add 6 eggs and 150g sugar. Blend in the banana-lemon mixture until fully combined.
- Assemble the Cheesecake: Pour the cheesecake filling over the biscuit base. Place the springform tin in a roasting tin and fill the roasting tin with boiling water until it reaches halfway up the sides of the springform tin.
- Bake the Cheesecake: Bake for 1 hour and 10 minutes, checking after 1 hour. The center should have a slight wobble but look set. Remove from the oven and carefully lift the springform tin out of the water bath. Peel away the clingfilm and foil layers.
- Cool and Chill: Let the cheesecake cool completely on a wire rack. Once cool, refrigerate uncovered overnight. Remove from the fridge 30 minutes before serving.
- Make the Toffee Sauce: Melt 100g butter, 125ml golden syrup, and 75g sugar in a saucepan over low heat. Let it bubble for 1–2 minutes until it resembles an amber honeycomb. Allow it to cool and thicken.
- Serve the Cheesecake: Loosen the cheesecake from the tin using a spatula, transfer it to a serving plate, drizzle with some toffee sauce, and serve the rest alongside.
Notes
- Use Overripe Bananas: Make sure your bananas are overripe with brown spots; this makes them sweeter and perfect for the cheesecake.
- Room Temperature Cream Cheese: Always use cream cheese at room temperature to avoid lumps in the filling.
- Waterproof the Tin Properly: Wrap the springform tin tightly with clingfilm and foil to prevent water from seeping into the cheesecake.
- Don’t Overbake: The cheesecake should have a slight wobble in the center when done; this ensures a creamy texture.
- Cool Completely Before Refrigerating: Let the cheesecake cool fully at room temperature before chilling to prevent cracking.
Nigella Banoffee Cheesecake