Ready to tie your aprons? On the occasion of a birthday party, I would like to offer you a cake that is easy to make but with guaranteed success, especially for those who love the "chocolate and bananas" combination, the main ingredients of this cheesecake! Will we resist not licking our fingers during preparation? Let's test ourselves!
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Identity Card of the Recipe
- 261 KCal Calories per serving
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Ingrediants
For the base
- 120 g of chocolate biscuits or dry biscuits
- 20 g of butter
- 20 ml of milk
For coverage
- Optional: 2 tablespoons of coconut oil
- 50 g of fresh cream
- 50 g of dark chocolate
- 100 g of banana
For the cream
- 120 g of banana pulp
- 4 g of isinglass
- 2-3 tablespoons of untreated lemon juice
- 200 g of fresh cream
- 100 g of spreadable cheese
- 50 g of sugar
- 25 g of bitter cocoa
- 200 g of fresh ricotta
Materials Needed
- Hinged pan with a diameter of 22 cm
- Baking paper
- Bowls of various sizes
- Cooking pan
- Table spoon
- Chopping board
- Knife
- Fork
- Colander
- Sac à poche
- Electric whips
Preparation
- First, focus on preparing the cheesecake base. Gather the chocolate biscuits in a plastic bag, then reduce them to powder with the help of a rolling pin. Alternatively, you can grind the cookies in a blender.
- Combine the biscuit powder in a bowl and add the melted butter and milk. Mix the ingredients until you get a moist mixture of crumbs.
- Line a 22 cm diameter hinged pan with parchment paper, then create a compact layer of biscuit on the base, leveling the surface with the back of a spoon.
Did you know that
You can replace the cocoa cookies with vanilla cookies. To limit calories as much as possible, it is advisable to choose light cookies.- Put the base in the fridge and, in the meantime, prepare the cream.
- Soak the gelatin sheets in cold water.
- Peel the bananas, cut them into slices and mash the pulp with the tines of a fork. Combine the banana pulp in a pan, add the sugar and lemon juice, then cook for a few minutes, stirring often. Squeeze the gelatine sheets from the soaking and add them to the banana sauce, then mix to melt the gelatine. Gather the sauce in a bowl and let it cool for a few minutes.
- In a bowl, mix the fresh ricotta, cream cheese and unsweetened cocoa powder (sifted) with the banana sauce.
- Whip the cream with whips until the snow is firm, then slowly add it to the cream cheese, taking care to mix from bottom to top.
The alternative idea
As an alternative to bitter cocoa it is possible to use white chocolate. In this case, it is advisable not to use sugar (because white chocolate is rich in it) and to combine the melted chocolate with the cream cheese.- Pour the banana cream on the biscuit base and leave the cake to set in the fridge for a couple of hours.
- Dedicate yourself to the decoration of the cake. Peel the bananas, cut them into slices and cover them with the melted dark chocolate together with the coconut oil. Whip the cream, put it in a pastry bag and decorate the cake with sprigs of cream. Place the covered bananas on top of the sprigs of cream and serve.
Alice's comment - PersonalCooker
The chocolate-banana cheesecake is special: I prepared it on the occasion of a friend's birthday party, who loves the combination of bananas and chocolate. Who knows if he will have been enthusiastic about this dessert!Nutritional values and Health Comment on the recipe
The Banana and Chocolate Cold Cake is a dessert with a medium-high energy intake; the calories come mainly from lipids, followed by carbohydrates and finally from proteins. Carbohydrates tend to be simple, saturated fatty acids and medium and medium-sized peptides. high biological value; cholesterol is quite significant and fibers relevant.
The Banana and Chocolate Cold Cake is not suitable for vegetarians (due to the presence of isinglass), vegan, overweight and / or subject with hyperglycemia, hypercholesterolemia, hypertriglyceridemia and lactose intolerance; it has no negative effects on celiac.
The average portion of Banana and Chocolate Cold Cake is about 40g (105kcal).
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