Banana Cheesecake

Banana Cheesecake

Ingredients

For the Cookie Crust

• Tea cookies: 110 g
• Butter: 60 g

For the White Cheesecake Layer

• • Ripe bananas: 2
  • Heavy cream (33% fat): 200 g
  • Quick-dissolving gelatin: 10 g + 50 ml cold water

• • Lemon juice: 2 tbsp
  • Cream cheese: 400 g
  • Powdered sugar: 100 g (5 tbsp, leveled)

• Vanilla sugar: 10 g (1 packet)

For the Second Layer (Banana Topping)

• • Quick-dissolving gelatin: 10 g + 50 ml cold water

• • Water: 200 ml
  • Lemon juice: 2 tbsp (30 ml)
  • Granulated sugar: 60 g (3 tbsp, leveled)

• Ripe bananas: 2

Steps How to Do It

1. Prepare the Crust

1. 1. Crush the tea cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
   2. Melt the butter, then combine it with the cookie crumbs, mixing well until the crumbs are evenly coated.

1. Press the mixture into the base of a 16 cm springform pan, creating an even layer. Use the back of a spoon to smooth it down.
2. Place the pan in the refrigerator to set while you prepare the white layer.

2. Make the White Cheesecake Layer

1. 1. Dissolve the gelatin in 50 ml of cold water and let it sit for 5-10 minutes to bloom.

1. 1. In a mixing bowl, mash the bananas until smooth. Add the lemon juice to prevent browning and maintain a fresh flavor.
   2. In a separate large bowl, whip the heavy cream until it forms soft peaks.
   3. In another bowl, beat the cream cheese until smooth, then mix in the powdered sugar and vanilla sugar.

1. 1. Gently fold the whipped cream into the cream cheese mixture until well combined.
   2. Gently heat the bloomed gelatin until fully dissolved, then slowly incorporate it into the cream mixture.
   3. Pour the cream mixture over the prepared crust, spreading it evenly. Place the pan back in the refrigerator to set for about 1-2 hours.

3. Prepare the Banana Topping Layer

1. 1. Bloom the gelatin in 50 ml of cold water for 5-10 minutes.
   2. In a small saucepan, combine 200 ml of water, lemon juice, and granulated sugar. Heat the mixture until the sugar dissolves, then remove from heat.
   3. Gently heat the bloomed gelatin until dissolved, then add it to the sugar mixture, stirring to combine.

1. 1. Slice the bananas thinly and arrange them in a layer over the set cheesecake layer.
   2. Pour the gelatin mixture carefully over the banana layer to cover it evenly.
   3. Chill the cheesecake in the refrigerator for at least 3 hours or overnight to allow the topping to set.

4. Serve

Once the cheesecake is fully set, carefully remove it from the springform pan. Slice and serve chilled for best flavor