Donna Hay's banoffee cheesecake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s banoffee cheesecake By You Magazine - October 14, 2018 This banoffee cheesecake recipe is both delicious and nutritious, with ingredients including dates, cacao, ricotta and coconut sugar. From Modern Baking by Donna Hay SERVES 8-10 160g almonds 6 soft fresh dates (120g), pitted 1 tbsp raw cacao or cocoa powder 60g white rice flour 2 tbsp light-flavoured extra virgin olive oil 2 tsp vanilla extract 2 bananas, peeled and halved lengthways natural Greek-style (thick) yoghurt, to serve FOR THE CHOCOLATE CHEESECAKE FILLING 480g fresh firm ricotta 280g natural Greek-style (thick) yoghurt 3 medium eggs 90g coconut sugar 35g raw cacao or cocoa powder, plus extra to serve 2 tsp cornflour (cornstarch) 2 tsp water FOR THE COCONUT CARAMEL SAUCE 70g coconut sugar 2 tbsp coconut milk 1 tsp vanilla extract 1. Preheat oven to 150C/gas 2. Line a 20cm round springform tin with nonstick baking paper. Place the almonds, dates, cacao, flour, oil and vanilla in a food processor and process for 1-2 minutes or until the mixture comes together. Using the back of a spoon, press the mixture into the base and sides of the tin. Bake for 20 minutes or until dry to the touch. 2. To make the cheesecake filling, place the ricotta, yoghurt, eggs, sugar and cacao in the cleaned food processor. Place the cornflour and water in a small bowl, mix to combine and add to the processor. Process for 1-2 minutes or until smooth. 3. Pour the filling over the base and bake for 35 minutes or until just set (the centre will still have a slight wobble). Allow the cake to cool in the tin at room temperature for 2 hours. Refrigerate until chilled. 4. While the cheesecake is cooling, make the coconut caramel sauce. Place the sugar, coconut milk and vanilla in a small saucepan over high heat and bring to the boil. Reduce the heat to medium and cook for 2 minutes. Allow to cool completely. 5. Remove the cheesecake from the tin and place on a cake stand or plate. Top with the banana, coconut caramel sauce, yoghurt and extra cacao to serve. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved