Chocolate Brownie Banoffee Cheesecake

Published on July 6, 2012 | By
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Its been a while since I last did you a recipe and although I’ve been ill my mind doesn’t stop working. When it comes to food I get  bored easily if eating the same things, therefore I’m always experimenting to improve on recipes or coming up with new things. My latest invention is this lovely chocolate brownie banoffee cheesecake.

If you’ve been following me for a while you will probably have figured out by now that I’m a big fan of cheesecakes, you gotta love a good cheesecake right?

Chocolate Brownie Banoffee Cheesecake

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Recipe Rating

  • (2 /5)
  • 308 ratings

Ingredients

  • For the Brownie Base
  • 56g Dried stoned prunes
  • 2 Eggs
  • 3 Tbsp sweetener
  • 1 Tsp vanilla essence
  • 1 Tbsp cocoa powder
  • 56g Self-raising flour
  • 25g Chocolate chips
  • For the Cheesecake Filling
  • 1 Banana & custard Muller light yogurt
  • 250g Quark (fat free cream cheese)
  • 1 Pkt of butterscotch Angel Delight (sugar free)
  • 2 Medium bananas
  • 100ml Skimmed milk
  • 1 tsp Vanilla essence
  • 1 Sachet gelatin

Nutrition Info

  • 116 Calories

  • 16g Carbs

  • 2g Fat

  • 7g Protein

Instructions

  1. For the the Base Pre heat oven to 180’c/160’c fan/Gas 4. In a small saucepan add 3 tbsp of water and the prunes, bring to the boil, then cover and simmer for 10 minutes until prunes are soft. Transfer to a mixing bowl and mash down into a paste.
  2. When the prunes are cooled, add the eggs, sweetener and essence and whisk until thick and creamy. Sift in the flour and cocoa and fold in using a metal spoon. Add the chocolate chips and fold into the mixture.
  3. Spray a 20cm springform based round cake tin with fry light and add the mixture and level off. Bake for 8-10 minutes or until cake is spongy to the touch.
  4. Remove from oven and set aside to cool.
  5. For the Filling Whisk together the milk, Angel Delight powder and yogurt until smooth. Add the vanilla essence and quark and continue whisking until all ingredients are combined and mixture is smooth. (taste mixture and if necessary add a little sweetener)
  6. Make up the gelatin according to the packets instructions and add to the cheesecake mixture or add cheesecake mix to gelatin, follow pkt instructions.
  7. Slice bananas and cover the brownie base, pour over the cheesecake mixture and refrigerate for 2-3 hours or overnight.
  8. Cut into 10 slices and Enjoy!

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2 Responses to Chocolate Brownie Banoffee Cheesecake

  1. Shirl July 7, 2012 at 7:39 am #

    Hi there, Just seen your Chocolate Brownie Banoffee Cheesecake recipe and will give it a go next week. I love anything like that and Cheesecakes are my favourite too. I have been using Angel Delight with blended (Till smooth). Virtually Fat Free cottage cheese, Candarel and Sweetener, to make a really thick Angel Delight!! I love anything like that too. 🙂

    Reply
    • Melanie July 8, 2012 at 5:17 pm #

      I do love my cheesecake too, think the number of recipes on the page explains that lol, Hope you enjoy xx

      Reply

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