John Myers
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Banoffee Cheese Pie
The perfect banoffee cheese pie recipe with a picture and simple step-by-step instructions.
Ground:
- 175 g Whole grain biscuits
- 55 g Butter
Toffee:
- 100 g Butter
- 100 g Sugar
- 1 Can Milkmaid (sweetened condensed milk) weight 397 g
Cream cheese filling:
- 2 Ripe, soft bananas
- 400 g Cream cheese double cream setting
- 85 g Powdered sugar
- 1 tbsp Food starch
- 3 Eggs
- 1,5 tsp Vanilla flavor
- 200 ml Creme fraiche Cheese
Topping:
- 1 Fresh, firm banana
- 200 g Cream cheese
- 2 Pck. Vanilla sugar
- 0,5 Pck. Instant gelatin
- Possibly a splash of milk
Ground:
- Butter a 26 cake pan. Line the edge with a strip of parchment paper. Preheat the oven to 180 ° (convection 160 °). Prepare a large roasting pan or large shallow pot that is large enough to fit the shape of the pan so that there is enough space around it to pour water.
- Finely crumble the biscuits. Dissolve the butter in the saucepan over a mild heat and pour over the biscuit crumbs. Mix everything together well and pour into the cake tin. Firmly press the crumbly mass with the back of a tablespoon and smooth it evenly. Place the mold in the refrigerator for at least 10 minutes (or until the cheese mixture and toffee are ready).
Toffee:
- Put the butter and sugar in a saucepan, dissolve over medium heat and let it caramelize. Then stir in the sugared canned milk. Observe the heat and leave on the stove while stirring until a golden brown, firm toffee mass has formed. It can take a while. Then take it off the stove and prepare it. However, the mass must not become solid.
Fresh cheese filling:
- Finely puree the ripe bananas. Stir cream cheese until creamy. Add the banana puree and all other ingredients (except the toffee mixture) and stir to a smooth mixture.
- Take the mold with the biscuit base out of the cooler and wrap it in aluminum foil so that it is “waterproof”. Now pour the cheese mixture on the bottom. Stir the toffee mixture well and drizzle it into the cheese mixture, tablespoon at a time. If you don’t want to use the entire mass, you can save the rest and turn it into candy for snacking.
- Place the tin in the roaster or saucepan and fill the space up to half the height of the cake tin with boiling water. Put everything in the middle of the oven and bake for 1 hour. Then switch off the oven immediately and leave the cake in it for another hour. Then take it out, let it cool and put it in the fridge for at least 4 hours. Overnight is ideal.
Topping:
- Mix the cream cheese, vanilla sugar and instant gelatine together. The mass should be sprayable. If necessary, carefully add a splash of milk. Cut the fresh, firm banana into oblique slices.
- Take the cake out of the refrigerator, remove the tin and the edge paper. Put on a cake plate. Pour the cream cheese cream into a piping bag with a large perforated nozzle, decorate the cake with it and place the banana slices on top.
- Then just let it melt on your tongue …………… it’s very British
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