Twix Banoffee Cheesecake with Greek Yoghurt and Caramelized Bananas

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This Twix Banoffee Cheesecake is made from fresh and caramelized bananas, cream and toffee (made from boiled condensed milk, or dulce de leche), combined on a buttery biscuit base and decorated with Twix Chocolates and dulce de leche sauce.

It is inspired by the oirginal Banoffee pie, which is an English dessert named after combining the words “banana” and “toffee”.

Credit for the pie’s invention is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef, respectively, of The Hungry Monk Restaurant in Jevington, East Sussex, England.

My original Banoffee Cheesecake

I’ve been avoiding posting desserts the past month, although I have so many recipes I want to post.  It’s so hard to resist when you are cutting down the calories.

I made this dessert early June, when my son visited from Geneva. 

I had made Dulce de Leche from scratch again so now that I made it again, I was looking for recipes to use it.   You might also like my Dulce de Leche Cheesecake or my Chestnut and Dulche de Leche Homemade Spread.

I found this recipe at Delia Online but as usual I did not have most of the ingredients, such as pecans, curd cheese, fromage frais or golden syrup, so I made my own recipe.  

You will find my new recipe at the end but I wish to keep the original photos and recipe of my first attempt making this dessert.

Scroll further down for the new Recipe, which is at the end of the post.

My New Twix Banoffee Cheesecake with Caramelized Bananas

My above Cheesecake was made in 2009 for the first time. Since then it’s a favourite with my family and friends. During these years, I have made some improvements to the dessert, which I hope you will like!

No bake Banoffee Cheesecake

I have made it several times since. Some times, I bake it as above and sometimes I make an easier, no bake cheesecake, like the one that follows. However, what make the difference an elevates its taste is the caramelizing of the bananas and incorporating them in the filling.

I also add Twix chocolates on top for decoration, giving this cheesecake a much more rich caramel flavour.

Let’s make the Banoffee Cheesecake

STEP 1 :  I used leftover bananas which were in the freezer. (Of course you can use fresh, ripe bananas).

To make the caramelized bananas defrost, then peel the bananas and put them in a non-stick frying pan together with the honey. 

Bring to a boil, lower heat and cook, pressing them with the spoon, until the bananas become golden brown and caramelize.

Remove from the heat and set aside to cool.  Puree them in a food processor or an immersion blender. Pulse them until the mixture becomes velvety smooth.

STEP 2 :  Line a 26 – 28 cm spring form pan with parchment paper. 

For the base, put the shortbread cookies in the bowl of your food processor and pulse to make them into crumbs.   

Add the butter and mix to combine. Spoon the mixture into the pan and press firmly over the base with a glass or the back of a spoon.

Chill in the fridge, until ready to use. (If you like you can baked the base in a preheated oven to 180^o C, for 10 minutes).

STEP 3 :  Prepare the dulce de leche or use store bought one.  

STEP 4:  Soak the gelatin leaves with cold water for 5 minutes. Heat the milk, add the gelatin leaves and stir until dissolved. 

Set aside to cool or put it in an ice bath to speed up the cooling.

STEP 5:  In a separate bowl, beat the heavy cream (with no sweetener or aroma) until peaks form.  Refrigerate until ready to use.

STEP 6:  Put the cream cheese, the yoghurt and dulce de leche in the bowl of your stand mixer and whisk.  Add the caramelized mashed bananas.

Then add the cooled milk with gelatin as well as whipped cream and mix to combine.

Pour the mixture on top of the biscuit base and refrigerate overnight.

STEP 7: Next day run a round-bladed knife around the sides of the tin to loosen any stuck edges.

STEP 8: Decorate with slices of banana, pieces of twix chocolates and dulce de leche sauce. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

To make  the sauce I just mixed some dulce de leche with cream, just enough to make it runny.

We will be away for the whole of August but as we are not going very far away from Athens we will be coming a few times back for some things we have to take care of here in Athens.    I have programmed a few posts which will be posted during August but you will not be seeing the comments immediately but will post them when we visit and will try and catch up with your posts as well.

Have a nice Summer!!!

Other related posts:

No Machine Ice Cream with Dulce de leche

How to make Dulce de Leche

Chestnut and Dulce de Leche Spread

Kopiaste and Kali Orexi,

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