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Banoffe Cheesecake

Quiche 'n' Tell
A rich and creamy banana cheesecake
Prep Time 1 hr
Cook Time 1 hr 15 mins
Total Time 2 hrs 15 mins


For the base

  • 150 g sweet oat biscuits crushed
  • 40 g melted butter

For the filling

  • 3 medium-sized ripe bananas
  • 1 tbsp lemon juice
  • 3 large eggs
  • 350 g medium-fat curd cheese
  • 200 g cream cheese
  • 175 g caster sugar

For the sauce

  • 50 g butter
  • 75 g soft brown sugar
  • 50 g granulated sugar
  • 150 g golden syrup
  • 150 ml double cream
  • 1 tsp cinnamon powder

For the topping

  • 3 medium-sized ripe bananas sliced into circles
  • 2 tbsps lemon juice


  • Preheat the oven to 200 degrees C and lightly butter an 8-inch springform cake tin.
  • Melt the butter and pour into the crushed biscuits. Mix well, press down evenly in the cake tin to make a base and bake for 10 minutes. Remove from the oven and cool while you make the filling. Then lower the temperature to 150 degrees C.
  • To make the filling, blend the 3 bananas and lemon juice in a food processor until smooth.
  • Pour it into a large bowl and mix it well with the other ingredients for the filling. Use a hand mixer to remove any lumps. Pour filling over the biscuit base and bake in the centre of the oven for 1 hour. When the middle of the cheesecake is only slightly wobbly, turn off the oven and leave the cheesecake inside to cool slowly until completely cold.
  • For the sauce, heat butter, sugars and syrup in a saucepan over a very low heat, till dissolved completely. Cook for 5 minutes, add the cream and cinnamon powder and stir until everything is smooth. Remove and cool completely before pouring it into a jug for serving.
  • When the cheesecake has cooled, toss the sliced bananas with the lemon juice in a bowl. Gently spoon some sauce on the cake and layer the bananas in overlapping circles all round it. Serve rest of the sauce separately.