Saturday, 4 June 2016

Non-Bake Banana Cheesecake

Cheesecakes are a lovely sweet treat that almost everybody loves. They are very easy to make, and they are simple and delicious. This beauty is full of chocolate and bananas, with a crunchy chocolate base. Serve it with shaved chocolate, chocolate sauce, or simply with freshly whipped cream.


For the base
  • 175g biscuit crumbs
  • 120g butter, softened
  • 3 tbsp honey
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp double cream
For the filling:
  • 250g cream cheese
  • 250g ripe bananas, mashed
  • 200 ml double cream 
  • 100g milk chocolate 
  • 2 tsp unflavoured gelatine

To make the base, beat the butter with an electric mixer until lighter in colour and creamy, add the honey and cocoa powder, and beat for a few more minutes, until creamed and well blended. Add the double cream, and gradually add the ground biscuits until you get a batter that you can press into the base of a 23 cm (9-inch) spring form pan. Set the base aside and continue with the filling. 

For the filling, first melt the chocolate in a double boiler and let it cool to room temperature. Next, pour two tablespoons of cold water over the gelatine and leave it for at least 10 minutes to activate. Mash the bananas very well, then set them aside. Beat the cream cheese with an electric mixer on high, until creamy, then add the bananas and blend really well. 

Heat up the gelatine to dissolve it, but do not let it boil. Take a tablespoon or two of the cream cheese mixture and mix it well with the gelatine, then pour everything back to the mixture and blend well. Add in the milk chocolate and mix well. Finally, whip the double cream until stiff peaks form, then gently fold it in. Pour this over the base, and let the cheesecake sit in the refrigerator for at least 4 hours or overnight. 

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