This banoffee cheesecake is the stuff of dreams. Growing up, my mum received countless requests (demands) from me to make it on my birthday. For me it could beat the gooiest chocolate cake – and that’s saying something! The original recipe is actually based on a Delia Smith classic, which you can find here. That recipe also contains plenty of gluten and lactose. Since learning of my intolerance to both of these, I had to find a way to keep this cheesecake in my life! Luckily, it only takes a few simple tweaks to make a free from version that tastes just like the original.
Is the Banoffee Cheesecake Lactose-Free?
Both the cheesecake and the sauce contain butter, which is not completely lactose-free. However, butter can be considered very low in lactose and most people with an intolerance do not experience issues with it. But it’s always best to check before making this for someone who is lactose intolerant.
Lactose-free greek yoghurt, soft cheese and cream can be found in most large supermarkets in the UK. The specific ones I used in this recipe are as follows:
I’ve also had luck finding gluten-free digestive biscuits in most places. Just double check that they don’t contain milk if necessary (these Tesco Free From ones are milk, wheat and gluten-free).
Don’t Skip the Sauce
Seriously, don’t do it. The cheesecake alone might be perfectly smooth, creamy and full of banana flavour, but smothering it in the thick toffee sauce just takes it to another level. A little patience is required, as the sauce needs to cool in the fridge for a few hours to reach the right consistency, but it’s absolutely worth it!
This banoffee cheesecake really is the ultimate indulgent treat. If you give it a go, remember to grab a photo and tag us on Instagram @BlueSkyEating. I can’t wait to see how you get on! 🙂
Banoffee Cheesecake (Gluten Free and Low Lactose)
- 3 medium bananas
- 2 tbsp lemon juice
- 100 g unsalted butter
- 150 g soft brown sugar
- 100 g granulated sugar
- 150 g maple syrup
- 250 ml lactose-free cream
- 1/4 tsp vanilla extract
- Grease and line a 20cm round tin with baking paper
- Blitz the gluten free digestive biscuits in a food processor until broken down into fine crumbs
- Mix the biscuit crumbs with the melted butter and push the mixture into the bottom of the lined tin in an even layer, to make the base of the cheesecake
- Bake for 8-10 minutes until slightly browned (keep an eye on it as this can burn quickly once done)
- Lower the oven temperature to 150°C (130°C Fan)
- In a small bowl, mash the bananas with the lemon juice until smooth
- In a large bowl, beat the eggs
- Add the banana and lemon juice mix, followed by all remaining cheesecake ingredients
- Mix thoroughly until all ingredients are well incorporated (you could also use an electric mixer for this)
- Pour the mixture over the biscuit base and bake for 1 hour
- Turn the oven off and leave the cheesecake inside until completely cool (this prevents it from cracking)
- Whilst the cheesecake bakes and cools, make the toffee sauce –
- In a saucepan over a very low heat, melt together the butter, sugars and maple syrup
- Once the sugar is fully dissolved, let it cook for about another 5 minutes
- Add the cream and vanilla extract
- Stir for another 5-10 minutes until the sauce thickens up a little
- Remove from the heat, allow to cool before placing in the fridge for at least 2 hours. The sauce will do most of its thickening up as it cools.
- Thinly slice the bananas and coat them in the lemon juice to prevent them from browning
- Spread a thin layer of the toffee sauce onto the cheesecake
- Layer the sliced bananas in overlapping circles on top
- Store cheesecake and sauce in the fridge for 3-4 days
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.