Professional Baker Teaches You How To Make CHEESECAKE!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

digestive biscuits

🥗Healthier: oatmeal cookies

💰Cheaper: graham crackers

Graham crackers are widely available and cheaper

Start by making a toffee shortbread crust.

In a bowl, add 6 tablespoons of butter and 1/4 cup of derera sugar. Cream until smooth.

Add 2/3 cup of all-purpose flour, 1/4 teaspoon of salt, and 2 tablespoons of cornstarch. Combine until it looks like cookie dough.

Lightly grease a 9-inch springform pan and press the shortbread base evenly into the bottom.

Bake the crust in an oven preheated to 300°F for 30 minutes. Let it cool completely.

For the banana toffee part, melt 6 tablespoons of butter over high heat.

Add 3/4 cup of derera sugar and stir until bubbling.

Add 1 tablespoon of lemon juice and 1/2 teaspoon of cinnamon, then stir.

Slice 3 ripe bananas and add them to the mixture, stirring to coat with the toffee sauce.

Let the mixture warm but not cool completely before pureeing.

In a mixing bowl, blend 2 packages of cream cheese until smooth.

Add 1/2 cup of granulated sugar and 2 tablespoons of cornstarch, mixing well.

Measure out 1/2 cup of whipping cream and add it while mixing.

Add 1 tablespoon of vanilla and mix.

Break eggs into a dish to add them gradually on low speed, adding them one at a time.

Add 1/2 cup of toffee bits to the mixture.

Puree the banana toffee mixture and stir it into the cheesecake batter.

Wrap the base of the springform pan in foil for a water bath.

Place the cheesecake batter in the pan and pour boiling water around it in a roasting pan.

Bake in the oven at 300°F for 50 minutes, then turn off the oven and open the door to cool gradually.

Remove the cheesecake from the water bath and let it cool completely before refrigerating for at least 6 hours.

To make the toffee topping, combine 1/2 cup of derera sugar, 1/2 cup of whipping cream, 1/4 cup of butter, and 1/4 cup of maple syrup in a saucepan.

Bring to high heat and cook until it reaches 229°F, about 3 minutes after boiling.

Remove from heat and stir in 1/4 teaspoon of salt and vanilla.

Transfer the toffee sauce to a measuring cup to cool slightly before pouring over the cheesecake.

Slice bananas and sprinkle sugar on them, then caramelize with a butane torch.

Once the toffee sauce has cooled, pour it over the cheesecake, coaxing it to the edges if necessary.

Chill the cheesecake to set the topping before decorating with caramelized bananas, whipped cream, and buttercrunch toffee.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens