Banana and Chocolate Cheesecake Recipe
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Chocolate biscuits | 180g |
| Butter (for the base) | 80g |
| Cream cheese | 400g |
| Bananas | 250g |
| Heavy cream (for the filling) | 300ml |
| Sugar | 160g |
| Butter (for the filling) | 30g |
| Gelatin sheets | 10g |
| Lemon juice | ยฝ lemon |
| Vanilla extract | 1 tsp |
| Banana (for decoration) | 1 |
| Dark chocolate (for decoration) | To taste |
Instructions
-
Prepare the base:
Start by preparing the base of the cheesecake. In a food processor, crush the chocolate biscuits until they are finely ground. In a small saucepan, melt 80g of butter over low heat. Once the butter has melted, add it gradually to the crushed biscuits and mix thoroughly until well combined. -
-
Prepare the cake pan:
Butter a 22 cm springform cake pan, and line the bottom with a round piece of parchment paper of the same diameter. Also, cut two strips of parchment paper that are the same height as the sides of the pan to line the sides. This will make it easier to remove the cheesecake once itโs ready. -
Chill the base:
Once the biscuit and butter mixture is ready, press it into the prepared cake pan, spreading it evenly to form a solid base. Place the pan in the refrigerator for at least 30 minutes to set, or for 15 minutes in the freezer if you are short on time. -
Prepare the banana filling:
While the base chills, peel the bananas and slice them into approximately half-centimeter thick pieces. Place the banana slices in a skillet with 30g of butter, the juice of half a lemon, and 40g of sugar. Cook over medium heat until the bananas become soft and creamy. Stir occasionally to prevent burning. -
Process the banana mixture:
Once the bananas are cooked down to a soft, creamy texture, transfer them to a fine-mesh strainer to drain any excess liquid, or simply mash them with a fork until smooth and homogeneous. -
Prepare the cream cheese filling:
In a stand mixer or a large mixing bowl, combine the cream cheese and the banana pulp. Begin mixing using the beaters of your mixer, or a hand mixer if you donโt have a stand mixer. Gradually add 100ml of fresh heavy cream while continuing to mix. -
Prepare the gelatin:
In a separate bowl, soak the gelatin sheets in cold water for 10 minutes to soften. After 10 minutes, squeeze out the excess water from the gelatin and melt it in a tablespoon of the heated heavy cream. Allow the gelatin to cool to room temperature before adding it to the banana mixture. -
Combine the gelatin with the banana cream:
Once the gelatin has cooled slightly, add it to the banana and cream cheese mixture, and continue mixing until fully incorporated. -
Whip the remaining cream:
In a separate bowl, whip the remaining 200ml of heavy cream with 60g of sugar until stiff peaks form. Be sure not to overwhip the cream, as it could turn into butter. If youโre unfamiliar with whipping cream, you can refer to the provided tutorial on how to properly whip cream. -
Fold the whipped cream into the banana mixture:
Carefully fold the whipped cream into the banana and cream cheese mixture using a spatula. Be gentle and use an upward folding motion to avoid deflating the whipped cream. This will give your cheesecake filling a light, airy texture. -
Assemble the cheesecake:
Once the base has chilled and set, pour the banana filling onto the biscuit base in the springform pan. Use a spatula to smooth the top evenly. -
Chill the cheesecake:
Place the cheesecake in the refrigerator for at least 4 hours to allow it to set properly. The longer it chills, the firmer it will become. For best results, let it chill overnight. -
Decorate the cheesecake:
After the cheesecake has fully set, gently remove it from the springform pan and place it on a serving platter. Using a spatula, lightly score the surface of the cheesecake into wedges, as if you are pre-cutting it into slices. -
Add the chocolate and banana decoration:
Melt some dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Once the chocolate is melted and smooth, use a piping bag with a star-shaped nozzle to pipe small decorative swirls on the cheesecake. You can also decorate with thin banana slices and chocolate shavings, alternating to create a beautiful pattern on top. -
Serve:
Your banana and chocolate cheesecake is now ready to be served! This indulgent dessert is perfect for any occasion, from family gatherings to dinner parties. The combination of creamy banana filling and rich chocolate decorations will surely be a hit with everyone!
Enjoy this sweet, luscious treat and savor the layers of flavors that make this cheesecake a standout dessert!
