Delia Smith Banoffee Cheesecake Recipe​

This banoffee cheesecake takes everything you love about a classic banoffee pie and turns it into a rich, creamy baked cheesecake. Think buttery biscuit base, a smooth vanilla filling, and a generous layer of caramel, banana, and softly whipped cream on top. It is very doable for a confident beginner, and the steps are straightforward if you allow enough chilling time. Total time is about 7 hours, including cooling and chilling.

Ingredients

For the Biscuit Base

• 250g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted
• Pinch of fine salt (optional)

For the Cheesecake Filling

• 750g full-fat cream cheese, at room temperature
• 150g caster sugar
• 200g sour cream, at room temperature
• 1 tbsp plain flour
• 2 tsp vanilla extract
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature

For the Banoffee Topping

• 300g dulce de leche (or very thick tinned caramel)
• Pinch of sea salt (optional, for salted caramel flavour)
• 2–3 medium bananas
• 1 tbsp lemon juice
• 250ml double cream, cold
• 1 tbsp icing sugar
• Dark chocolate curls or grated chocolate (optional)

How to Make Delia Smith Banoffee Cheesecake Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven. Grease a 23cm springform tin and line the base with baking parchment.
• Set up the tin: Wrap the outside of the tin in 2 layers of foil so it is watertight. This helps protect the cheesecake from overbrowning and keeps the bake gentle.
• Make the biscuit base: Crush the biscuits to fine crumbs, then stir through the melted butter (and a pinch of salt if using). Press firmly into the base of the tin using the back of a spoon. Chill while you make the filling.
• Mix the filling: In a large bowl, beat the cream cheese and caster sugar until smooth and lump-free. Add the sour cream, flour, and vanilla, then mix again until just combined.
• Add the eggs carefully: Add the eggs one at a time on low speed, then add the yolk. Stop mixing as soon as the batter looks smooth. Overmixing adds air, which can lead to cracks.
• Bake in two temperatures: Pour the filling over the chilled base and level the top. Bake at 200°C (180°C fan) for 10 minutes, then reduce the oven to 110°C (90°C fan) and bake for 45 minutes. The edges should be set, and the centre should still have a gentle wobble.
• Cool slowly: Switch the oven off, crack the door open, and let the cheesecake sit inside for 30 minutes. This gradual cooling helps prevent sinking and cracking.
• Chill until firm: Remove from the oven and cool completely at room temperature, then cover and refrigerate for at least 4 hours, or overnight for the neatest slices.
• Assemble the banoffee topping: Once chilled, spread the dulce de leche over the top (stir in a pinch of sea salt first if you like). Slice the bananas and toss with lemon juice, then arrange over the caramel.
• Finish with cream: Whip the double cream with the icing sugar to soft peaks and spoon or pipe over the bananas. Add chocolate curls or grated chocolate if you fancy, then slice and serve.

Tips

How do I stop my cheesecake from cracking?

Use room temperature ingredients, mix on low speed once the eggs go in, and cool the cheesecake slowly in the switched-off oven with the door ajar. Cracks are usually caused by too much air in the batter or a sudden temperature change.

Why is my cheesecake runny in the middle?

It likely needed a little longer at the low temperature, or it was not chilled long enough. The centre should wobble slightly when it comes out of the oven, then set properly after several hours in the fridge.

How do I get neat slices for serving?

Chill overnight if you can. Slice with a sharp knife warmed under hot water, then wipe the blade clean between cuts.

How can I keep bananas from turning brown?

Toss sliced bananas in lemon juice just before topping the cheesecake, then cover with cream. For the freshest look, assemble the banana and cream layer close to serving time.

Serving Suggestions

• Serve with extra caramel drizzled over each slice.
• Add a few toasted pecans or hazelnuts for crunch.
• Pair with strong coffee or a mug of tea to balance the sweetness.
• Scatter chocolate shavings over the cream just before serving.

Storage

Room Temperature

Because of the cream cheese and cream topping, keep this cheesecake out for no more than 1 to 2 hours when serving.

Refrigerator

Store covered in the fridge for up to 3 days. For the best banana colour and texture, add the banana and cream topping on the day you plan to serve.

Freezing

Freeze the plain baked cheesecake (without caramel, bananas, or cream) for up to 2 months. Wrap in a double layer of cling film and a layer of foil. Thaw overnight in the fridge, then add the banoffee topping before serving.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 46g
• Protein: 7g
• Fat: 34g
• Saturated Fat: 20g
• Sodium: 330mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs