no-bake salted caramel banoffee cheesecake.

I need something to accompany me studying while watching tennis later on! Hmmm... this thought brought me to make a new dessert, which it finally came up with a No-bake Salted Caramel Banoffee Cheesecake. This cake combines salted caramel sauce, banana, cream, crumbs and cheesecake flavours together, and it's just perfect. Making a cheesecake is probably one of many foodbloggers' favourite too! (because honestly we don't need so many ingredients, especially a no-bake one), and that's why you see I've made cheesecake so often recently... and this time, I wanna try another one with banoffee.

I'm very satisfied with the result.. love the cheesecake which is so fluffy, smooth and has rich texture. Love the caramel sauce.. even a salted one like this (I began to start loving caramel by eating a caramel popcorn as kid), and I'm soo excited to make another caramel desserts in the future. 

So, to the delight of your family, you can try this recipe for every special occasions!

For the crust:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

For the cheesecake filling:

Ingredients:

600 grams cream cheese, room temperature

1 1/2 cups sweetened condensed milk (depends on how much you like sweets)

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Directions:

1). Put graham crackers in a a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2). Pour crumbs into a medium bowl; stir in sugar and melted butter. Stir until well combined.

3). Press the crumb mixture into a 20cm springform pan, press flat. Chill crust in the freezer for at least 10 minutes while you make the filling.

4). Use a hand mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scrapping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract.

5). Pour the filling into the crust, smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm (at least 5 hours or even better overnight!). 

6). Unclasp sides of pan, and remove the cheesecake.

For the salted caramel sauce and assembling:

Ingredients:

1/2 cup brown sugar
1/4 cup double cream (heavy cream)
2 tablespoons unsalted butter, room temperature
pinch salt
1 teapoon vanilla extract
2 ripe bananas, sliced

Directions:

1). Mix the brown sugar, double cream (heavy cream), butter and salt in a saucepan over medium-low heat.
2). Cook while whisking gently for about 6-7 minutes. until it gets thicker.
3). Add the vanilla extract and cook for another minute to thicken further.
4). Turn off the heat, cool slightly and drizzle the sauce slowly over the top of the cheesecake which already topped first with sliced bananas.
5). Serve directly (or you can also refrigerate it one more time - 30mins/1 hour- if you wanna make the sauce completely cooled and set!).

Enjoy!
Have a blessed day everyone!

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@lputriasih