Its been almost a year since my first banoffee cheesecake post, well, 345 days to be precise. I can definitely say I have never spent so much time perfecting a recipe but it really was worth it! If you count each individual layer I’ve made this 6 times now and am yet to have any major hiccups – so its about time I shared the final thing with you lovely people! There must be others out there that are lacking banoffee cheesecake in their life, please indulge yourself ad give this recipe a go – its pretty straight forward actually, the only fiddly bit being how I make it in separate parts and frankly if the idea of flipping a cheesecake onto a caramel covered base doesn’t take your fancy, then take a moment to celebrate your rationality and read on anyway – I have an alternative idea🙂
Those of you that have been following my cheesecake experiments will be well aware of my wonderful friends wedding that took place on the stunning Greek island Skopelos in May and how I took it upon myself to devise a banoffee pie inspired cheesecake for their wedding day.
These little cakes are like sweet, tangy clouds and are pretty straight forward to make. Excellent for using up egg whites if you’ve been making the likes of custard.
I turned this classic on its head and then shook it around. May I present strawberry and ricotta salad!
My first encounter with these sneaky berries edging over to the dark side was strawberry and black pepper sorbet at a restaurant I worked in. It was delicious and encouraged a successful attempt at cooking strawberries in balsamic vingar (for a cheesecake topping, if I remember correctly). It was on a trip to Barcelona that much to my surprise I found them in my salad!
I didn’t plan this one at all. In fact, I bought the strawberries for topping angel food cupcakes (that’l be the next post folks!) but I decided to chuck a few in my bowl along with the usual suspects: leaves, cucumber, radishes, balsamic vinegar and olive oil. I had some ricotta too, which os only a step away from cream really. The whole starwberries and cream thing only just occurred to me! It made a really nice change, gorgeous and summery! Some walnuts would have been perfect. Oh, and I spinkled on some fresh basil from my little basil plant which is battling away in my tiny kitchen.
We’ve all done it before, yet we will never learn. It must have been about 9pm when my serious cake craving set in and instead of eating some nuts or brushing my teeth I went on Pinterest. You can see where this is going can’t you?
Magic. Custard. Cake.
I LOVE cheese. I baked the sweet potato in halves as it was so big, this results in a crispy layer of flesh which. I gently lifted up and filled with parsley, chedda and feta cheese. Basically what I had to hand. And popped it back in the oven while I threw together my salad – with sugar snaps mmm-m! Simple as can be! And next to no prep work! All you need is a bit of time while the potato bakes :)
This is literally 100% guilt free! I have a very health concious aunt who triggers my healthy recipes. Mainly by buying the ingredients and lending me her kitchen😉 not a bad deal at all. I even get a helping hand in the form of my cousin. Not that it was neede for this easy peasy recipe.
Currently she is gluten free and dairy free (mainly, I’m not going to bore you with the details), this dessert is also vegan. Which is perhaps a first for me… Oh, I almost forgot. Its delicious too!