Banoffee Cheesecake by Damien Herrgott

(This recipe appeared in the Fall 2020 issue of Pastry Arts Magazine)

I really like the flavor of banoffee, but it’s very, very sweet. I thought about turning it into a cheesecake, because this would add the sourness of the cream cheese to the sweetness of the banoffee, and I added a hint of lime for acidity. The result is a really nice balance of flavors, with the added component of a crunchy texture from the cheesecake’s crust. It’s interesting because it’s a simple dessert that has surprisingly complex layers of flavor.

Yield: 20 servings

Graham Crackers Crust

• 300 g graham crackers crumbs
• 150 g melted butter

1. Mix crumbs and butter until combined.

2. Spread 225 g into an 8”x 2” cake ring and pack it firmly.

Lime Cheesecake Batter

• 480 g cream cheese
• 145 g granulated sugar
• 25 g all-purpose flour
• 120 g whole eggs
• 25 g egg yolks
• 40 g heavy cream
• 5 g lime zest

1. Soften the cream cheese in a stand mixer using the paddle attachment on low speed. Add the sugar and flour and continue mixing until combined. Mix eggs, egg yolks and heavy cream together and add progressively to the cream cheese while mixing. Remove the bowl from the mixer, add the lime zest and mix by hand.

2. Spread 400 g of batter into each cake ring and bake at 194˚F (90°C) for 45 minutes. Refrigerate once baked.

Banana Lime Jelly

• 10 g gelatin sheets
• 500 g banana puree
• 75 g granulated sugar
• 50 g lime juice

1. Bloom the gelatin in ice water; set aside until the gelatin had absorbed 5 times its weight.

2. In a saucepan, mix together the banana puree, sugar and lime juice. Heat on low heat to warm it just enough to melt the sugar. Add the bloomed gelatin and mix until combined.

3. Pour 320 g of the jelly directly into the cake ring onto the baked cheesecake. Freeze.

Cinnamon Cream Cheese Mousse

• 7.5 g gelatin sheets
• 280 g cream cheese
• 25 g confectioners’ sugar
• 300 g heavy cream
• 60 g egg yolks
• 105 g granulated sugar
• 30 g water
• 2 g ground cinnamon

1. Bloom the gelatin in ice water; set aside until the gelatin had absorbed 5 times its weight.

2. Dice the cream cheese, then place it in a mixing bowl with the confectioners’ sugar and cover it with plastic wrap. Place the bowl over a double broiler and warm up the mixture, mixing occasionally.

3. Whip the heavy cream to medium-soft peaks and set aside.

4. Place the egg yolks into a stand mixer and whip on high speed. Cook the sugar and water until it reaches 250˚F ((121°C) and pour slowly over the whipping egg yolks; continue to mix until it cools to room temperature.

5. Melt the bloomed gelatin and mix it with the warm cream cheese. Add the cinnamon and mix to combine. Using a rubber spatula, fold first the egg yolk mixture into the cream cheese mixture, then fold the whipped cream until totally combined.

6. Spread 400 g of the mousse onto the frozen Banana Lime Jelly and spread evenly, leaving about 2mm from the top of the ring empty. Freeze.

Décor

• White chocolate

1. Temper some white chocolate and spread 200 g evenly onto a full-size acetate sheet. Allow to set at room temperature. Cut into 2” by 2¼”rectangles.

Finishing

• Dulce de leche

1. Spread some dulce de leche onto the frozen cream cheese mousse, using a ruler to make it perfectly smooth. Cut into 10 equal slices. Apply an acetate strip along the side of each slice and a square of white chocolate to the back section.

About Damien Herrgott

Damien Herrgott is the Partner and Executive Pastry Chef at Bosie in New York, NY. His father, who is also a pastry chef, was one of his early influences. At the age of 23, he was employed by Pierre Hermé to launch his first shop, who became his main mentor and inspiration.