Banoffee "Cheese" Cake Recipe by Mary McCartney
This banoffee cheesecake recipe by Mary McCartney is your ticket to decadent dairy-free dessert heaven!
Ingredients
Base
Filling
Topping
Carefree Caramel
Method
For the base:
Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil.
Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base.
For the filling:
Mix together the sugar, vanilla, cream cheese, and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon.
Cover and put in the fridge to chill and firm, for at least 4 hours and up to 2 days.
For the Carefree Caramel:
Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps.
Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.
For the topping:
Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst.
When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
Cook's Note: The base and cheese filling can be made ahead and kept in the fridge for up to 2 days.
Mary McCartney’s banoffee pie cheesecake is the ultimate dairy-free cook-at-home delight!
This stunning baked banoffee cheesecake recipe proves you don’t need traditional ingredients to create a showstopping dessert. Mary McCartney's banoffee cheesecake recipe is a revolution in dairy-free baking, layering a crumbly graham cracker or digestive biscuit base with a creamy dairy-free filling and a seriously scrumptious topping of bananas, caramel, and dark chocolate.
The heart of Mary’s banoffee cheesecake recipe is the balance of tangy dairy-free cream cheese, sweet coconut sugar, and fragrant vanilla extract. A splash of lemon juice adds a zesty kick, and the dessert perfection continues with a topping of sliced bananas, luscious lashings of homemade carefree caramel, and a sprinkle of plain dark chocolate.
For a twist on this banoffee pie cheesecake, try using different plant-based milks in the caramel. You can even add a splash of rum to the caramel or garnish the pie with dried banana chips for added crunch.
If this baked banoffee cheesecake hits the mark, you can explore more of Mary McCartney’s mouthwatering marvels including her yummy chocolate very orangey cookies, or her stunning shortcut patisserie apple tart.
