Banoffee cheesecake with double chocolate

These are currently boom times for single-product shops and hospitality venues. From an insect bar to a strawberry bar and cheesecake shop Cheesy Cakes in Amsterdam.

The latter sells cheesecakes by the slice, half cake or whole round cake. And not your regular cheesecake. Yes, that one too. But also, for example, summery no-bake watermelon.

Cheesy Cakes owner Spiros Mariatos, formerly chef de partie at Amsterdam’s Hotel de l’Europe, is a big fan of Mary Berry from Great British Bake-Off. So don’t be surprised by all the retro buttercream swirls on his cakes.

If you eat a slice there, you can order tea from Formocha Premium Tea or a house-blend coffee to go with it.

Banoffee

Unfortunately, not for breakfast, as the cake shop doesn’t open until 12:30 p.m. from Tuesday through Saturday.

Can’t wait that long? Then make Cheesy Cakes’ banoffee cheesecake with double chocolate yourself. It takes fifteen minutes. Plus an hour to chill.

Preparation
Melt the butter for the crust in a medium-sized saucepan. Stir in the biscuit crumbs and sugar evenly. Press the mixture into the bottom of a 24 cm-diameter cake tin and leave to chill in the refrigerator while you prepare the filling.

Beat the cream cheese for the chocolate filling until creamy at medium speed, for about two minutes.

Set the mixer to its lowest speed and gradually add the lemon zest and vanilla sugar. Scrape everything from the sides of the bowl twice with a spatula. Divide the mixture between two bowls and mix each portion with one of the chocolates until you have one white and one dark mixture. Transfer these to two piping bags.

Spread a thin layer of dulce de leche (you can easily make that yourself) on top of the biscuit base, followed by a layer of banana slices. Then pipe the two chocolate mixtures on top. Leave to set in the refrigerator for one hour.

Recipe + Photography: Cheesy Cakes, Utrechtsedwarsstraat 71, Amsterdam.