Recipe: Bea Vo’s Banoffee Bourbon Cheesecake
400 g/14 oz. digestive biscuits/ graham crackers
75–100 g/3/4–1 stick unsalted butter, melted
800 g/1 lb. 12 oz. cream cheese
225 g/1 cup plus 1 tablespoon caster/ superfine sugar
50 g/1/2 cup plus 1 tablespoon cornflour/cornstarch
250 ml/1 cup whipping cream
1 teaspoon vanilla extract
1 can of storebought dulce de leche
150 g/1 stick plus 1 tablespoon unsalted butter
250 g/1 cup plus 1 tablespoon dark brown soft sugar
200 g/1 cup caster/superfine sugar
3 bananas, cut into diagonal slices
a pinch of freshly grated nutmeg
100 ml/1/2 cup Bourbon
25-cm/10-inch cake pan, greased and baselined with parchment paper
Preheat the oven to 125C (240F) Gas 1.
To make the crust, crush the digestive biscuits/graham crackers until you get fine crumbs. Add the melted butter – the amount of butter you will need is variable. Test by grabbing a bit of the mixture and squeezing into your hand to make a ball, then releasing your hand. The mixture should hold its shape, but also fall apart when touched slightly. If it doesn’t hold its shape, add more butter, otherwise the biscuit/ cracker will dissolve into the cheesecake and you’ll have no crust. If it holds its shape too well, add more biscuits/crackers to absorb the butter, otherwise your crust will be too hard.
Press the mixture into the prepared cake pan and pat down until level.
Put the cream cheese and sugar in a bowl and beat until well mixed and the sugar has dissolved.
Slowly incorporate the eggs, one at a time, beating until thoroughly combined before adding the next. Scrape the side of the bowl regularly to make sure everything is incorporated.
Sift the cornflour/cornstarch into the mixture and stir until thoroughly combined. Add the cream and vanilla extract and mix until combined. Pour the mixture into the cake pan over the crust. Add dollops of dulce de leche and swirl through the mixture a fork.
Bake in the preheated oven for 1 hour 20 minutes until the middle is slightly jiggly and the top doesn’t look shiny or wet any more.
Remove from the oven and let cool in the pan for 1 hour. Refrigerate overnight.
Unmould the cheesecake by turning it upside down on a plate or board, then uprighting again.
To make the topping, put the butter and both sugars in a non-stick frying pan over medium–high heat. Cook until you get a nice, gooey caramel. Add the slices of banana and the nutmeg and cook until hot. When the mixture is bubbling, light a bamboo skewer. Immediately add the Bourbon to the bananas and light with the bamboo skewer. It should have a quick blue flame and then dissipate.
Let the topping cool before spreading over the cheesecake.
Recipe reproduced with permission from Tea with Bea, published by Ryland Peters & Small, photography by Kate Whitaker.