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Banoffee Semifreddo Cheesecake

Banoffee Semifreddo Cheesecake
Writer and expert2 years ago
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(GF) (VEG) 


Servings: 20cm cheesecake 

Time: 45 minutes + cooling time of 8 ½ hours 


A cheesecake that’s creamy as it is refreshing. Drizzled in a luscious homemade panela-caramel sauce. Sitting on an oat and buttery biscuit base that is sweetened by Organic Demerara Sugar, from the first press of whole sugar cane. 


Ingredients for the caramel sauce: 

  • 160 g of BONRAW Organic Panela  
  • 55 g of unsalted butter 
  • 140 g of double cream 
  • ½ tsp of salt  

Ingredients for the semifreddo cheesecake crust: 

  • 360 g of oats biscuit 
  • 100 g of unsalted butter 
  • 1 tbsp + 2 tsp of BONRAW Organic Demerara Sugar 
  • 60 g of melted dark chocolate  

Ingredients for the semifreddo cheesecake filling: 

  • 600 g of cream cheese 
  • 255 g of homemade caramel sauce 
  • 8 ripe bananas  

Method for the caramel sauce: 

  1. In a light-coloured or stainless-steel saucepan, cook 160 g of Organic Panela over medium heat. Occasionally stir, until the Organic Panela is fully melted. 
  2. Continue stirring the melted sugar over medium heat until it becomes a darker colour. 
  3. Once you’ve reached the desired caramel colour, add 100 g of unsalted butter. Stir frequently until the butter has completely melted. (Be careful, as the caramel will bubble quite violently and release a lot of steam after you’ve added the butter). 
  4. Cook the mixture for a further minute with constant stirring, it should appear to have a foamy appearance. 
  5. Pour in 140 g of double cream and mix well. (Be careful as this will also release a lot of steam). Stir for a further minute. 
  6. Remove from the heat and stir in ½ tsp of salt. Allow the mixture to cool. Your caramel sauce will begin to thicken as it cools. (To make the mixture thicker return to the heat for a few minutes longer, or to make it runnier add more cream). 
  7. Allow the salted caramel to cool to room temperature, then transfer it to an airtight container and store it until you are ready to construct your cheesecake. 

Method for the cheesecake crust: 

  1. Melt 100 g of unsalted butter in a small pan over medium heat, crumble 360 g of oat biscuits with a rolling pin & napkin, or to make things much easier you can use a food processor. 
  2. Fill a saucepan with boiling water and place a heat-proof bowl on top of it.  Melt 60 g of dark chocolate and stir gently until it has completely melted. Then add in the melted butter. 
  3. Add the crumbled biscuits into the chocolate and mix well. Tip the mixture into a 20cm deep springform and press down firmly.  Chill in the freezer whilst you complete the rest of the recipe. 

Method for the cheesecake filling: 

  1. With an electric mixer fitted with the paddle attachment, whisk 600 g of cream cheese, the homemade caramel sauce, and chopped bananas until well combined.  
  2. Remove the springform from the freezer and spread the cheesecake filling onto the crust. 
  3. Cover the cheesecake and chill in the freezer overnight. Remove the cheesecake from the freezer 2 hours before serving. 
  4. Decorate with bananas and caramel sauce. Double up on ingredients for the caramel sauce if you’d like to use extra for decoration.  

If this recipe has left you drooling, then don’t hold back, get baking, and then tag us on Instagram @bonrawfoods. Share the Good-Sweet love. 


Featuring BONRAW Organic Panela and BONRAW Organic Demerara Sugar. 

Writer and expert
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