Friday, April 20, 2012

Resepi Banoffee Pie & Strawberry Chilled Cheesecake

Banoffee Pie
Adapted from: RIMA (Bisous A Toi)

(For this recipe, I made two major alterations on its pastry and topping…juz feel free to mix with ur own recipe.. mix and match..hehe )



300g flour
150g unsalted butter - diced
5 Tbs sugar
2 egg yolks
3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes. (i used a deep 24cm tart tin)

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

(I skipped this pastry and replace it with cheesecake base)



75g butter
50g brown sugar
3 Tbs milk
300g sweetened condensed milk
2 firm bananas (I used 10 hehe)


Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.


1 1/2 cup lindt chocolate curl (I used chocolate chips)
300ml cream (I used double cream)

My Alteration


125g of cream crackers - i used digestive biscuit
1 tbsp powdered sugar - sifted
80g unsalted butter - melted.

In a food processor, bliz cream crackers until smooth
Mix the biscuits, powdered sugar and melted butter, mix well.
Pour into a loose bottom tart pan, flatten and compact with the back of ur spoon.
Place in refrigerator for an hour.

* For the topping, I made stabilised whipped cream

Stabilised whipped cream

1 tbsp gelatin powder
4 tsp cold water
1 cup whipping cream, cold
¼ cup icing sugar
1 tsp vanilla


Chill mixing bowl and beaters in the freezer for 10minutes.
Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes. Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
Remove mixing bowl and beaters from freezer. In the mixing bowl, combine the whipping cream, sugar, and vanilla and whip until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until slightly stiff.


Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! Feel free to use nuts instead if u like).

Strawberry Chilled Cheesecake
Adapted from: RIMA (Bisous A Toi)


125g of cream crackers - i used digestive biscuit
1 tbsp powdered sugar - sifted
80g unsalted butter - melted.

375g cream cheese
125g powdered sugar (sifted)
250g whipping cream - whipped till stiff peak
150g yoghurt
3 tbsp lemon juice - i used 1 lime juice
2 tbsp powdered gelatin
50 ml water

6 tbsp strawberry jam - i used 3 tbsp
2 tbsp hot water - i used 1 tbsp
2 cups fresh strawberries-(1 cup for decoration and another cup to be mix with the cream cheese- cut into bitz)

In a food processor, bliz digestive biscuit until smooth
Mix the biscuits, powdered sugar and melted butter, mix well.
Pour into a baking pan, flatten and compact with the back of ur spoon or use cake lapis presser
Place in refrigerator for an hour.

Microwave gelatin & water on high .. stir and set aside.
Beat cream cheese and sugar until soft, add lemon juice, mix it again until blended.
Pour yoghurt (I add)
Pour 1/3 whipped cream into cream cheese batter and stir well.
Pour back cream cheese mixture into whipped cream mixture and stir well.
Enter the solution of gelatin, stirring until blended.
Add in 1 cup bitz fresh strawberry ( I add)
Pour the batter into an 18cm pan, flatten it and keep it in refrigerator overnight.

Mix strawberry jam with hot water, stir and let cool.
Pour into chilled cheese cake, flatten add fresh strawberries.

Edit by Chef Syam =)

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