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Creamy Banana Cheesecake

An easy recipe for Creamy Banana Cheesecake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Crust
  • 300 g butter biscuits
  • 2 tbsps vanilla sugar
  • 140 g melted unsalted butter
  • a pinch of salt
Banana cheesecake
  • 500 g mascarpone room temp
  • 160 g regular white sugar
  • 2 tbsps cornstarch
  • 2 tsps vanilla extract
  • 3 eggs room temp
  • 38 g banana pudding powder
  • 500 ml semi-fat milk
  • 1 tsp cinnamon powder
  • ½ tsp nutmeg
  • ⅓ tsp cardamom
  • 4 ripen bananas
  • 1 tbsp honey
Banana whipped cream
  • 500 ml whipping cream
  • 38 g banana pudding powder
  • 500 ml semi-fat milk
  • 16 g cream stiffener

Method
 

Cheesecake Crust
  1. Preheat the oven to 180°C . Prepare a cake tin with a diameter of 25 cm and a baking paper. In a food processor blend the butter biscuits until the consistency of flour.
  2. In a bowl mix crushed biscuits, a pinch of salt, sugar and melted butter. Mix well with a fork and push into the bottom and sides of a cake tin.
  3. Bake for 10 minutes. Take the crust out of the oven and let it cool.
Banana cheesecake
  1. Decrease the temperature of the oven to 150°C.
  2. In a pot make a banana pudding with semi-fat milk according to the instructions on the packaging. Let the pudding cool completely.
  3. In a pan, roast the bananas with honey. Fry until golden for 3 minutes on each side.
  4. Mix the mascarpone on high speed until creamy. Add roasted bananas, cool banana puffing, and vanilla extract, and mix on high speed until they are fully combined.
  5. Add cornstarch, and regular white sugar, cinnamon, cardamom, and nutmeg, and mix on medium-high speed again. Add eggs, one at a time, and mix on low speed until they are fully combined.
  6. Prepare a baking tray with boiling water. Put a baking tray on the bottom of the oven.
  7. Pour the cheesecake mixture into a cake tin and bake for 50-60 minutes. The cheesecake is well baked when it's jiggly like jelly. Open the door on the oven and let the cheesecake in the oven for another hour.
  8. Take the cheesecake out of the oven and let cool completely. When it's cool, put it in the fridge for at least an hour.
Banana whipped cream
  1. Make a banana pudding with semi-fat milk according to the instruction on its packaging. Let it cool completely.
  2. Whip the whipping cream with a cream stiffener until stiff. You can add a tablespoon of icing sugar if you like it sweeter.
  3. Add cold banana pudding to the whipped cream. Mix them with a rubber spatula. Add banana whipped cream on top of the cold cheesecake. Put the cheesecake in the fridge for at least 5 hours, the best overnight.