For some reason the pictures didn’t really turn out the way I wanted them to. I was far too impatient to take a good picture, I simply wanted to dig in and settle in front of the TV with a giant slice of this wonderful piece of heaven: a fridge-set banana cheesecake with a buttery and chocolaty crumb-base. Who cares about proper pictures, when something like this is standing in front of your nose, right?!
So bad pictures aside for one moment, you do have to believe me that this cheesecake was divine! Instead of the usual crushed digestives base, I used very short French butter biscuits and added chocolate and hazelnut spread to give the banana cheesecake that wonderful 70’s banana split vibe! The cheesecake is packed full of deliciously rich banana flavour, but still has that soothing and palate-clinging creaminess to it. I can assure you that this banana cheesecake will make you forget all your troubles and drown you in an ocean of creamy banana bliss!
However, should you want to take it even one step further ( like me 😉 ) , you can accentuate the banana split revival even more by serving some hot chocolate sauce and a scoop of vanilla ice cream alongside it! (Again, I was just too delighted and hungry to even bother taking a picture of such a sinful dessert! )
Banana cheesecake with a hint of chocolate
For the base:
• 150gr French butter biscuits
• 40gr butter
• 40gr chocolate and hazelnut spread (such as Nutella)
For the cake:
• 300gr light cream cheese (such as Philadelphia)
• 6 leaves of gelatine
• Juice of one orange
• 200gr bananas, peeled and mashed
• 200ml double cream
• 3 egg yolks
• 110gr caster sugar
To serve with it:
Chocolate sauce, vanilla ice-cream, chocolate ice-cream, Ben & Jerry’s Chunky Monkey ice-cream, whipped cream, caramelized nuts, chocolate shavings,…
1. • Break the biscuits into the bowl of a food processor, then add the butter and Nutella and blitz until the mixture resembles buttery sand. Tip this into your springform tin and press it into the base. Place in the fridge to chill while you get on with the filling.
2. Put the gelatine leaves in some tepid water and soak according to packet instructions.
3. Put the mashed bananas and orange juice in a small saucepan and heat over medium heat until the mixture has combined.
4. Put the cream cheese, sugar and egg yolks in a bowl and beat on low speed until you get a thick and creamy mixture.
5. In a separate bowl, whip the double cream until it is thick but not stiff. Gently fold into the cream cheese mixture.
6. Take the soaked gelatine leaves out of the water and put into the warm banana mixture. (Make sure the banana mixture is just warm and not hot!) Stir well until all gelatine has completely melted.
7. Stir the banana mixture into the cream cheese batter and mix until well combined.
8. Spoon the mixture onto your biscuit base and refrigerate for at least 2-3 hours. Decorate with slices of banana.