Banoffee is a British dessert made with bananas, toffee and a buttery biscuit base. For a richer baked version, Delia Smith Banoffee Cheesecake Recipe combines a creamy banana filling with toasted pecans and homemade toffee sauce.
Ingredients
This recipe serves 6–8 people. Preparation takes about 30 minutes, baking takes 1 hour and 10 minutes, and the cheesecake needs at least 3–4 hours to chill.
For the Biscuit Base:
110g sweet oat biscuits
40g unsalted butter, melted
75g pecan nuts, toasted and chopped (divided between the base and sauce)
For the Cheesecake Filling:
3 medium ripe bananas (approximately 225g peeled weight)
1 tablespoon lemon juice
350g medium-fat curd cheese
200g fromage frais
175g golden caster sugar
3 large eggs
For the Toffee Pecan Sauce:
50g unsalted butter
75g soft brown sugar
50g granulated sugar
150g golden syrup
150ml double cream
A few drops of vanilla extract
Half of the toasted pecans listed above
For the Topping:
3 medium ripe bananas
2 tablespoons lemon juice
Choose bananas that are ripe but still firm. Yellow bananas with a few brown spots have enough sweetness for the filling without becoming watery. For the topping, slightly firmer bananas are easier to slice and hold their shape.
How to Make Delia Smith Banoffee Cheesecake
Step 1: Prepare the Biscuit Base
Preheat your oven to 200°C (180°C fan, Gas Mark 6). Lightly grease a 20cm springform cake tin and line the bottom with baking parchment.
Spread the pecans on a baking tray and toast them for 6–8 minutes until they become fragrant and lightly golden. Leave them to cool, then chop them into small pieces. Divide the nuts equally, keeping one portion for the biscuit base and the other for the sauce.
Crush the oat biscuits in a food processor until they resemble coarse breadcrumbs. If you don’t have a food processor, place them in a food bag and crush them with a rolling pin.
Mix the biscuit crumbs with the melted butter and half the pecans. Tip the mixture into the prepared tin and press it down firmly with the back of a spoon.
Bake for 10 minutes, then remove the tin from the oven. Reduce the temperature to 150°C (130°C fan, Gas Mark 2) before preparing the filling.
Step 2: Make the Cheesecake Filling
Peel the three bananas and break them into pieces. Place them in a food processor with the lemon juice and blend until smooth.
Add the curd cheese, fromage frais, golden caster sugar and eggs. Blend briefly until everything is combined and the filling looks smooth.
Don’t mix longer than necessary. Too much air in the mixture can cause the cheesecake to puff up during baking and crack as it cools.
Pour the filling over the biscuit base and spread it evenly. Place the tin on the middle shelf of the oven and bake for approximately 1 hour.
Check the cheesecake near the end of cooking. The edges should look firm, while the centre should still have a slight wobble when you gently move the tin. It will become firmer as it cools.
Switch off the oven and leave the cheesecake inside with the door slightly open until cool. Transfer it to the refrigerator for at least 3–4 hours.
I prefer making this cheesecake the evening before serving. An overnight rest gives it a firmer texture, and the banana flavour comes through nicely after chilling.
Step 3: Make the Toffee Sauce and Finish
Place the butter, soft brown sugar, granulated sugar and golden syrup in a saucepan over low heat.
Stir gently until the butter melts and the sugar dissolves. Let the mixture simmer gently for about 5 minutes, stirring occasionally to prevent sticking.
Slowly pour in the double cream, followed by the vanilla extract. Stir until the sauce becomes smooth and glossy. Add the remaining toasted pecans and remove the pan from the heat.
Allow the sauce to cool slightly. It will thicken as the temperature drops, but it should still be easy to pour.
Remove the chilled cheesecake from its tin and transfer it to a serving plate.
Slice the remaining bananas and toss them gently with lemon juice to help prevent browning. Arrange the slices over the cheesecake, then drizzle with a little toffee pecan sauce.
Serve the remaining sauce separately so everyone can add more if they like.
What to Serve With Delia Smith Banoffee Cheesecake
Banoffee cheesecake is already quite rich, so I wouldn’t serve it with another heavy dessert. Fresh fruit or a simple drink is usually enough to complete the meal.
Fresh raspberries: Their sharp flavour gives a pleasant contrast to the sweet toffee sauce.
Whipped cream: A small spoonful of unsweetened whipped cream adds a light, creamy finish.
Vanilla ice cream: A little ice cream tastes good alongside the cheesecake, especially with slightly warm toffee sauce.
Fresh strawberries: Their natural acidity balances the banana and caramel flavours.
Black coffee: A strong coffee pairs nicely with the toasted pecans and rich cheesecake filling.
For an afternoon dessert, I would serve Delia Smith Banoffee Cheesecake Recipe with fresh raspberries and a cup of black coffee. The combination is simple, and the cheesecake remains the main attraction.
Delia Smith Banoffee Cheesecake Nutrition Information
The following nutritional values are estimates per serving, assuming the cheesecake is divided into eight equal portions with the banana topping and toffee pecan sauce.
Nutrient | Amount per Serving |
|---|---|
Calories | 680 kcal |
Protein | 12g |
Carbohydrates | 82g |
Total Fat | 35g |
Saturated Fat | 18g |
Sugars | 65g |
Fibre | 3g |
Sodium | 180mg |
The exact amounts will change depending on the cheese, biscuits and portion of toffee sauce used.
FAQs
Can I make banoffee cheesecake the day before?
Yes. You can prepare and bake the cheesecake a day ahead, then leave it covered in the refrigerator overnight. Add the banana topping shortly before serving to keep it fresh. The toffee sauce can also be made in advance and gently reheated if it becomes too thick.
Can I use cream cheese instead of curd cheese?
Yes, full-fat cream cheese is a suitable substitute. It gives the cheesecake a slightly richer and denser texture. Let the cheese soften at room temperature before mixing it with the other ingredients.
Why did my banoffee cheesecake crack?
Cracks usually happen when the cheesecake is overbaked or cools too quickly. Remove it from the heat while the centre still has a slight wobble, and let it cool gradually inside the switched-off oven. Small cracks can be covered with banana slices.
How long does banoffee cheesecake last in the refrigerator?
The cheesecake keeps for up to three days in an airtight container in the refrigerator. Store the sauce separately and add fresh banana slices just before serving. The bananas on top can turn brown and soften if left for too long.
Can I freeze banoffee cheesecake?
Yes, but freeze it without the fresh banana topping or toffee sauce. Wrap the completely cooled cheesecake tightly in cling film and foil, then freeze for up to one month for the best texture. Thaw it overnight in the refrigerator before adding the toppings and serving.