MiNDFOOD / MiNDFOOD / FOOD / Banoffie Cheesecake. / Latest Posts

RE: Banoffie Cheesecake.

AlbertRoberts — Sat, 03 Dec 2011 20:21:23 GMT

I have heard about these Banoffie Cheesecake for the first time here. The recipe seems damn yummy. I'll definitely give it a try.

RE: Banoffie Cheesecake.

DerekJarman — Tue, 08 Nov 2011 22:25:16 GMT

Just love these Banoffie Cheesecake, hygeia you can also give a twisting flavor to it by drizzling it with chocolate sauce.

RE: Banoffie Cheesecake.

Candida — Thu, 07 Jul 2011 16:53:31 GMT

[quote][b]Candida (7/7/2011)[/b][hr]Here is a recipe for Banoffie Cheesecake.

Ingredients:

70g unsalted butter, melted
3 tsp powdered gelatine
100g wholemeal biscuits, broken
2 eggs, separated
75g caster sugar
225g mascarpone
1 vanilla bean, split, seeds removed
300ml thick cream, whipped
2 bananas, sliced
50g flaked almonds, roasted
Toffee sauce
150ml thickened cream
75g unsalted butter
150g brown sugar
1 tsp vanilla extract.

Method
Use a little of the melted butter to brush the base and sides of a 20cm springform pan. Line the base with baking paper.
Dissolve gelatine in 2 tablespoons hot water. Set aside. Crush the biscuits in a food processor. Combine remaining butter with biscuit crumbs and press into the base of the pan.
Place egg yolks, two-thirds of the sugar, the mascarpone and the seeds from the vanilla bean in an electric mixer and beat until pale. Add the gelatine and whipped cream. Beat eggwhites and remaining sugar in a bowl until stiff peaks form, then fold into the cheese mixture. Spoon over the base, then refrigerate overnight.
To make the toffee sauce, place all ingredients in a pan over low heat, stirring to dissolve the sugar. Then increase heat to high and cook for a further 2 minutes. Set aside to cool, then refrigerate for 2-3 hours before serving.
To serve, arrange banana slices on top of the cake, drizzle with the sauce and sprinkle with almonds.

[/quote]

I didn't realize that this is the same recipe as the previous post...

Here is the recipe for Banoffie pie:

For the banoffee pie base:
100g (4oz) butter
250g (9oz) digestive biscuits, crushed

For the caramel:
175g (6oz) butter
75g (3oz) caster sugar
397g can condensed milk

For the topping:
4 small bananas
284ml carton double cream, lightly whipped
Cocoa powder, for dusting.

Method:

Use a food blender to crush the biscuits into fine crumbs.
Melt the butter in a large saucepan and stir in the crushed biscuits until the two bind together. Press the mixture into the base and sides of a 20cm (8in) loose-bottomed cake tin. Chill for 30 mins.
For the caramel, melt the butter and sugar over a low heat until the sugar has dissolved and the mixture is golden in colour. Add the condensed milk, stirring continuously and bringing to the boil. Keep the caramel boiling steadily for 2 mins, whilst stirring to make a thick golden caramel. Take the caramel off of the heat and cool.
Slice the bananas and arrange most of them over the biscuit base then spread the caramel over the top. Chill for 1hr 30 mins, or until firm.
When ready to serve, remove the pie from the tin and place on a serving plate. Fill a piping bag with the whipped cream and squeeze onto the banoffee pie, decorating as desired with the remaining bananas and a light dusting of cocoa powder.

RE: Banoffie Cheesecake.

Candida — Thu, 07 Jul 2011 16:44:50 GMT

Here is a recipe for Banoffie Cheesecake.

Ingredients:

70g unsalted butter, melted
3 tsp powdered gelatine
100g wholemeal biscuits, broken
2 eggs, separated
75g caster sugar
225g mascarpone
1 vanilla bean, split, seeds removed
300ml thick cream, whipped
2 bananas, sliced
50g flaked almonds, roasted
Toffee sauce
150ml thickened cream
75g unsalted butter
150g brown sugar
1 tsp vanilla extract.

Method
Use a little of the melted butter to brush the base and sides of a 20cm springform pan. Line the base with baking paper.
Dissolve gelatine in 2 tablespoons hot water. Set aside. Crush the biscuits in a food processor. Combine remaining butter with biscuit crumbs and press into the base of the pan.
Place egg yolks, two-thirds of the sugar, the mascarpone and the seeds from the vanilla bean in an electric mixer and beat until pale. Add the gelatine and whipped cream. Beat eggwhites and remaining sugar in a bowl until stiff peaks form, then fold into the cheese mixture. Spoon over the base, then refrigerate overnight.
To make the toffee sauce, place all ingredients in a pan over low heat, stirring to dissolve the sugar. Then increase heat to high and cook for a further 2 minutes. Set aside to cool, then refrigerate for 2-3 hours before serving.
To serve, arrange banana slices on top of the cake, drizzle with the sauce and sprinkle with almonds.

RE: Banoffie Cheesecake.

matthew Hudson — Mon, 12 Jul 2010 16:02:01 GMT

[b]Banoffie Cheese Cake:[u][/u][/b]

[b]Ingredients (serves 8)[u][/u][/b]

* 70g unsalted butter, melted
* 3 tsp powdered gelatin
* 100g wholemeal biscuits, broken
* 2 eggs, separated
* 75g caster sugar
* 225g mascarpone
* 1 vanilla bean, split, seeds removed
* 300ml thick cream, whipped
* 2 bananas, sliced
* 50g flaked almonds, roasted
*
Toffee sauce
* 150ml thickened cream
* 75g unsalted butter
* 150g brown sugar
* 1 tsp vanilla extract

[b]Method[u][/u][/b]
1. Use a little of the melted butter to brush the base and sides of a 20cm spring-form pan. Line the base with baking paper.

2. Dissolve gelatin in 2 tablespoons hot water. Set aside. Crush the biscuits in a food processor. Combine remaining butter with biscuit crumbs and press into the base of the pan.

3. Place egg yolks, two-thirds of the sugar, the mascarpone and the seeds from the vanilla bean in an electric mixer and beat until pale. Add the gelatin and whipped cream. Beat egg-whites and remaining sugar in a bowl until stiff peaks form, then fold into the cheese mixture. Spoon over the base, then refrigerate overnight.

4. To make the toffee sauce, place all ingredients in a pan over low heat, stirring to dissolve the sugar. Then increase heat to high and cook for a further 2 minutes. Set aside to cool, then refrigerate for 2-3 hours before serving.

5. To serve, arrange banana slices on top of the cake, drizzle with the sauce and sprinkle with almonds.

Banoffie Cheesecake.

hygeia — Sat, 10 Jul 2010 16:56:21 GMT

Can someone please help me to locate the Banoffie Cheesecake recipe which was in either the May or June 2009 Issue. I have lent my copy to someone and haven't got it back. :)