Banana Mascarpone Dulce de Leche Cheesecake

EpicureanPiranha | October 30th, 2012 - 22:30

Banoffee Pie Lovers, here is Your Ultimate Dessert!

Take Bananas, creamy Mascarpone cheese, and rich Dulce de Leche; now put these dreamy ingredients into a crisp, buttery tart shell lined with Lindt chocolate, and you have the most luscious, decadent dessert for the true Banoffee Pie Lover  

Marscarpone Dulche de Leche & Lindt Chocolate Cheesecake

Luscious Marscarpone Dulche de Leche & Lindt Chocolate Cheesecake for Banoffee Pie lovers ♥

Dulce de Leche ~ A Delicious Toffee-like Caramel Treat

For those who don’t know what Dulce de Leche is – well, you’ve been missing out on a special treat that’s enjoyed in many different countries, including South America and Europe, on bread and pastries, in cooking and all sorts of desserts, or simply by the spoonful! It can have different names depending on which country you are in, but essentially, Dulce de Leche means Sweet Milk Jam. It’s traditionally made from milk and sugar that are cooked for many hours over a low heat, while stirring continuously.  Luckily for us, there are shortcuts! If you’re lucky, you know where you can buy top quality Dulce de Leche. Personally, I prefer to make it, and this can easily be done by simmering a tin of sweetened condensed milk in a saucepan of water (that covers the tin completely!). The process does take time however, so it’s best to make your Dulce de Leche a day or more in advance of when you want to make your dessert.

The Perfect Dessert for a Large Gathering of Friends or Family!

I found this recipe in a magazine when I was living in Liverpool (UK). Sadly, I don’t remember the name of the magazine, and there’s no publication name on the page I photocopied, so I can’t tell you the source.  I’d been wanting to make this recipe for a long time, but was waiting for just the right occasion. I know you’re reading this and thinking: what is “the right occasion”?!  Well, for me, it was a meal where there would be lots of people around who would help to make this decadent dessert disappear completely. That is  so  I would not gain too much weight eating all the leftover portion in one go (because it’s too tempting and delicious to be able to stop yourself from doing so if you’re a piglet like me!). It also meant, if I was going to serve it after a meal, that my guests would  have enough room to have a piece after their meal.

So, I when we decided to have an outdoor Bar-B-Q and pool party for eight friends and their children (which meant there would be twelve of us plus a baby), I felt this would be the perfect occasion.  I have to say that I served small wedges, since the dessert is very rich, but everyone loved it so much they all asked for seconds! Needless to say, there was none left to nibble on once everyone had left that evening ~ which was a good thing for me :-)

Now, the good thing about this cheesecake is that you can prepare it a day in advance. The filling is not baked, but if you decide to prepare the Dulce de Leche, just remember it will take 3 – 4 hours of simmering and a few hours to cool; so this can be done a few days in advance.

Banana Mascarpone Dulce de Leche Cheesecake

(10 to 12 servings)

The only change I brought to the recipe is using Lindt 70% dark chocolate, and making chocolate triangle shapes to decorate it (instead of using chocolate shavings).

  • a 23 cm deep, fluted pastry tin or springform pan, bottom lined with parchment paper
  • Preheat oven to 200C, and place the rack in the center.

Make the Crust:

Metric Ingredient Prep.
225 g All-purpose (plain) flour
1 ml Salt
115 g Cold butter, diced
50 g Granulated sugar* Or extra fine (castor) sugar.
45 – 60 ml Cold water

Prepare the Filling:

Metric Ingredient Prep.
115 g Semi-sweet or plain (unsweetened) chocolate§ Plus more for decoration if desired. Please refer to Notes below!
400 g Sweetened condensed milk
250 g Mascarpone cheese
150 ml Whipping (35%) cream Lightly whipped.
3 Large, ripe but firm bananas
1/2 Lemon Juice of.
  • First, prepare the Dulce de Leche for the filling:  Fill a deep saucepan about 2/3rd full of water, and add the unopened tin (can) of sweetened condensed milk; the water must cover the tin by at least 5 cm – if it does not, add more water or use a bigger saucepan (This is important! If the water does not cover the tin at all times while it simmers, the tin could explode!). Remove the tin from the water, bring the water to a boil, then add the tin back into the saucepan and lower to a simmer – allow to simmer for 3 to 4 hours, keeping the tin covered with water at all times! After this time, remove the saucepan from the heat and leave the tin to cool completely before opening.
  • Meanwhile, prepare the crust: Mix the salt and the flour; stir in cold butter cubes and rub into the flour with fingertips or a pastry cutter; stir in sugar with a fork, mixing well; now add 45 ml ice cold water and stir with fork to moisten. Gather and knead lightly so that the mixture comes together as a dough. Gather again and shape into a round disc, then cover with cling film and chill for 30 minutes to an hour.
  • Once the pastry dough is well chilled, take it out of the fridge and roll it into a large circle on a lightly floured surface; the diameter should be 5 – 6  cm larger than your pastry tin or springform pan. Ease the pastry gently into the tin. Line the case with foil and fill with baking beans (the dough is fragile – if there are any tears, patch them up with your fingers).
  • Bake the case for 12 minutes; remove the baking beans and bake for another 10 to 12 minutes until golden. Remove from the oven and allow to cool on a rack.
  • Now prepare the filling and assemble the cheesecake:  Break up the chocolate into pieces, place in a bowl, and put the bowl over gently simmering water (it must not touch the water). Stir constantly with a wooden spoon, and as soon as most of the chocolate has melted, remove the bowl from the water and dry the bottom. Using a pastry brush, paint the inside of the pastry case to completely cover with the chocolate. Allow to cool completely by placing in the fridge for 15 minutes.
  • Thickly slice the bananas and toss with the lemon juice. Beat the mascarpone cheese, and stir in the whipped cream. Now gently fold in the cooled Dulce de Leche, so as to get a marbled effect. Fold in the banana slices and spoon into the chocolate lined pastry crust.
  • Decorate with chocolate shavings or chocolate shapes.

To Serve:

  •  If you’ve refrigerated your dessert, keep in mind that chocolate with a very high coco content (70% or more) will tend to harden and will make it almost impossible to cut neat slices! So make sure to bring it out of the fridge at least an hour before serving; if you use quality milk chocolate to line the base, remove from the fridge at least 30 min before serving. Remember that the higher the coco content, the longer it will take the chocolate to thaw.
  • You can serve this rich dessert with fresh fruit such as peaches if you wish.

Notes

* If you live in the UK, you should use castor sugar, because the granulated sugar is not sufficiently fine.

§ I used Lindt 70% cacao for both lining the base and for the decorations.

Marscarpone Dulche de Leche & Lindt Dark Choc Cheesecake

This is the ultimate Banoffee Cheesecake!

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