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Dulce de Leche Banoffee Cheesecake with Greek Yoghurt

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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 for the second time and I was looking for recipes to use it.   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 a few changes.   I did not make  the sauce at all but I just mixed some dulce de leche with cream, just enough to make it runny like a sauce.

Dulce de Leche Banoffee Cheesecake with Greek Yoghurt – Recipe by Ivy, adapted from Delia Online.

Preparation time: 45 minutes

Cooking time:65 minutes covered plus 5 minutes uncovered

Serves:10

Ingredients:

For crust:

200

Grams

Chocolate wafer biscuits

½

Cup

Roasted hazelnuts

50

Grams

Butter or margarine at room temperature

Cream cheese-yoghurt filling:

4

eggs

1

Cup

sugar

600

Grams

Philadelphia cheese

500

grams

Greek Yoghurt

1

Tsp

Vanilla essence

3

medium

Bananas, mashed

For the sauce:

½

can

Dulce de leche

A few

Tbsp

Light cream

For the topping:

3

Medium-size

Ripe bananas

2

Tbsp

Lemon juice

Dark chocolate shavings

1

Cup

Roasted Walnuts

Directions:

1.

Combine crumbs, hazelnuts and butter, in a 28 cm spring form tin.

2.

Mash the bananas in a food processor.

3.

Beat eggs, sugar and vanilla essence and then add cheese, yoghurt and bananas andmix.

4.

Empty cream cheese mixture on base and cover with aluminum foil.

5.

Preheat oven at 180 degrees C and put the cheesecake in another tin with water.Put in the oven and bake for about one hour, or until just set. Allow to cool completely, then cover again with aluminum foil and place in the refrigerator and chill for at least an hour.

6.

Carefully remove the cheesecake from the tin and place on a serving plate, using a knife to loosen the cake base from the bottom of the tin.

7.

When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl. Slice the bananas (about ½ cm) and gently toss them around to get an even coating of juice. Spread the dulce de leche on top of the cake, decorate with the bananas, walnuts and chocolate.

8.

Serve with some extra sauce on top.



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.

Fianlly, Shanthi, of Shanthi Krishnakumar’s Cookbook, has passed the Kreativ Blogger Award.   Thank you very much Shanthi.

Have a nice Summer!!!

Other related posts:

No Machine Ice Cream with Dulce de leche

Chestnut, Cream Cheese, Chocolate and Dulce de Leche Gateau

How to make Dulce de Leche

 

Kopiaste and Kali Orexi,

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Alma Pretorius

Saturday 31st of July 2010

I've found a wonderful way of trying out decadent recipes, but not gaining weight ... Although I walk 24 km/week at the gym, I have these coffee friends and we meet up 3 times a week after Tai Chi class. So I try a recipe, have a taste, take photo's and the rest I give to them. Clear conscience all the way.

Aparna Prabhu

Thursday 3rd of September 2009

I m new to this space.....I just ate Haggen Daszz dulce de leche ice cream yest......nd it was divine i m sure this tasted awesome....i must try it once :)

Cakelaw

Monday 24th of August 2009

Hope you and yor family are OK Ivy - I have just been reading about the fires in Athens.

Heni

Sunday 23rd of August 2009

Waw I have been away and missed so many wonderful dishes Ivy! I love this cheesecake - it's calling to me! I am going to make this!

Cakelaw

Friday 21st of August 2009

OMG Ivy - this looks super! Hope you are having a good holiday.

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