You know you’ve come up with a winning recipe when your brother sends you this message and tells you that he’s just polished off his third slice! But really I can’t blame him for having thirds of this rich, delicious, sticky, gooey cake. The sponge […]
I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on the skin I lose all interest in them. In addition to this I really cannot stomach the idea of a cooked banana – I know some people go crazy for them but to me they’re just mushy sweetness. And I really wanted this to be a baked cheesecake, a no-bake recipe just doesn’t seem different enough to a banoffee pie.
So I had a look at other banana-caramel desserts and came across bananas foster…which has booze in it. Y’all know how I feel about a boozy dessert! I’ve side-stepped my cooked banana issue by using dried banana chips in the biscuit base, just to give a hint of banana flavour. The topping is rich and creamy and full of caramel flavour. This is a pretty heavenly dessert!
Remember that your cheesecake ingredients all need to be room temperature before you start to ensure that you get the creamiest dessert possible.
120g digestive biscuits
80g banana chips
75g butter (melted)
500g cream cheese (room temperature)
150g + 4 tbsp ready-made caramel (I used Carnation)
2 tbsp dark rum
1/2 tsp cinnamon
extra caramel, whipped cream and banana chips to decorate
Make the base by blitzing the banana chips in a food processor until they are really quite fine. Break up the biscuits and blitz those too. Melt the butter and use it to combine everything to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in 150g of the caramel. Add the eggs, one at a time, beating the mixture well after each addition. Finally mix through the rum and cinnamon. Retrieve the chilled base and spread the extra four tablespoons of caramel over it before pouring on the cheesecake mix and levelling off the top. Do this by giving it a couple of sharp taps on your kitchen counter (this gets out those pesky air bubbles too).
Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperate before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate. Decorate with a drizzle of extra caramel, some whipped cream and a few banana chips before serving.
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub?
You can use pretty much any biscuit you like in this, I’ve stuck with tradition and used digestives but gingernuts or amoretti would be equally delicious.
This is a no-churn recipe so you can whip it up in around five minutes and then freeze it until you feel the need for a zesty frozen treat!
350ml condensed milk
600ml double cream
200g cream cheese
about 5 biscuits
4-5 tbsp lemon curd
Put the condensed milk and the cream into a large mixing bowl and whip until it is quite thick and fluffy. Beat in the cream cheese, making sure that it is well blended.
Crumble the biscuits, leaving the pieces quite chunky (or they go soft) and fold them through the ice cream mixture. Ripple through the lemon curd and then transfer the whole lot to a container for freezing. Freeze for several hours until solid.
Like all good Westcountry folk I certainly appreciate a good cream tea. A light, fluffy freshly baked scone, crisp on the outside and perhaps just a little warm on the inside is key.
These cherry and coconut scones fit the bill wonderfully and the flavours are a perfect pairing. Conveniently enough they also go very well with jam and cream!
For the most tender and fluffy scones possible be sure to use either buttermilk or milk that you’ve turned sour with a squeeze of lemon juice.
500g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
300ml of buttermilk or milk soured with lemon juice
50g desiccated coconut
85g glace cherries
Pre-heat the oven to 200°c and place a non-stick baking tray in it to warm up. Sift the flour and the raising agents together into a large mixing bowl and then mix the sugar through. Cut the butter into small pieces and rub this into the dry mix with your fingertips. Add the coconut and stir it through so that it is evenly distributed.
Add the liquid, a little at a time and mix it together with a butter knife to leave you with a nice soft dough. Cut the cherries into quarters and then work them through the dough.
Put this on a lightly floured surface and gently pat it out flat until it is about 1 inch thick. You can use a rolling-pin if you prefer but try not to overwork the gluten in the dough or you’ll end up with tough scones.
One of the tricks to getting well risen scones is not to twist the cutter when you stamp them out. So with this in mind place the cutter on the surface of the dough and give it one quick sharp tap down to cut out the scones. Repeat this, re-rolling the dough as needed, until it is all used and place the scones on a greased baking tray. Brush the top of the scones with a little more milk or buttermilk and sprinkle them with a little sugar. Bake them for 12-15 minutes until they are golden.