Hazelnut Cheese Cake served with a Warmed Banana Toffee Sauce

By Simon  ,   

January 29, 2014

Roasted hazelnut, banana, toffee, a 'made in heaven' taste explosion. That's it Kate " A taste explosion " Made with love just for you x

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 8 Generous


200 Grams Roasted hazelnut biscuits

1 Splash Hazelnut Liqueur

30 Grams Butter

500 Grams Mascarpone cheese

250 Grams Cream cheese

250 Grams Double cream

3 tbsp Hazelnut liqueur

1 Handful Roasted Hazlenuts

100 ml Double cream

50 Grams Butter

50 Grams Brown muscovado sugar

2 Heaped tbsp Black treacle

1 Heaped tbsp Maple or golden syrup

3 Medium Bananas

Scattering Icing sugar


We created this indulgent dessert for our dear friend Kate.  It's fun, simple to prepare, packed with truly mouthwatering flavour.....it's " seductive to the taste buds,"  sending them into raptures of sheer delight.......

Step 1.. Build the base.  Into a pan, heat gently, the crushed biscuits, liqueur, and butter until combined, place in a 18cm loose bottom tin and smooth out to make a thin base, refrigerate.

Step 2.. In a large bowl or electric mixer combine the Mascarpone, cream cheese, and liqueur to a soft mixture , adjust the taste adding a little more liqueur if needed and a touch of icing sugar for your preferred sweetness.  Spoon over the cheesecake base and flatten, return to the fridge to chill for a minimum of 2 hrs ....

Step 3.. In a heavy saucepan, heat the double cream, butter, sugar, treacle and syrup, bring up to a boil and immediately turn down to a gentle heat, stirring occasionally for 5 -10 mins until dark and golden. Slice the bananas and add to the toffee sauce along with a large handful of crushed hazelnuts, coating each piece.

To serve, remove the cheesecake slowly from the tin place on a beautiful cake stand, as the sauce cools drizzle the sticky, toffee, banana sauce over the top and down the sides, dust with icing sugar. Watch with glee as your friends devoir this heavenly dessert.... For you Kate xxx



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