Banoffee Cheesecake

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Banoffee Cheesecake

Banoffee Cheesecake

Banoffee Cheesecake
Banoffee Cheesecake
Ingredients Banoffee Cheesecake
Number of persons

1 can of sweetened condensed milk

150 g of biscuit" (if no speculoos or small butters)

100 g semi-salted butter

3 ripe bananas

250 g mascarpone

100 g sugar

1 teaspoon vanilla

2 egg whites

Preparation Banoffee Cheesecake
Total Time: 5 h
Preparation: 3 h
Cooking time: 2 hours
Put the can of condensed milk in a water bath for at least 2 hours (do not forget to refill the water regularly!).
Turn the can halfway through the cooking to unify the toffee.
Reduce the biscuits to crumbs (do not leave too big pieces).
Melt the butter and mix with the biscuits.
Spread on the bottom of a springform pan, on a buttered baking paper base, pressing down well. Put in the fridge.
After 2 hours of cooking, take the milk can out of the pan, let it cool a little, then open the can, pour into a salad bowl and mix well to remove lumps.
Spread the toffee thus obtained on the biscuit base, then place the sliced bananas on top.
Mix the mascarpone and sugar with the vanilla essence, then vigorously fold in the egg whites.
Spread the cream over the banana layer and refrigerate until ready to serve.

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