A cheesecake for when you can't or you won't use your oven, or you fancy the idea of something cool and fresh (you will need to put it in the freezer to firm up).
The banana and peanut butter combination is a classic. It was about time it made it into a cheesecake as well :). Enjoy.
Recipe source: here.
It's the birthday of my little girl again so I had to post a recipe for something nice and which she liked. It wasn't made for her birthday per se, because she always prefers store-bought cakes with cartoon sugar decorations on this occasion, but I'll keep posting cake recipes that she liked on a different occasion, nonetheless.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Blue skies cake (Curacao and orange cake).
Five years ago: Sholezard (Iranian rice pudding with saffron, almonds and rosewater).
Six years ago: Ti ki burfi (sesame seed burfi) (Indian).
Seven years ago: Sprinkle butter cookies (Italian).
Eight years ago: Pickled mustard and Marliesentorte (German hazelnut, chocolate and cream cake).
Ingredients (for a 22 cm springform tin):
- 100 g digestive biscuits
- 50 g butter
- 400 g cream cheese, full fat
- 140 g powder sugar
- 1/2 teaspoon vanilla extract
- 237 g crunchy peanut butter (about 3/4 of a jar)
- 150 g liquid whipping cream
- 3 small bananas
If the bananas don't feel too ripe, take 2 of them and put them in the freezer a few hours ahead. Then take out, allow them to soften and mash them into a bowl. Leave the remaining banana for decorating.
Grind the biscuits in a food processor. Melt the butter and mix it with the crushed biscuits. Press the mix into the base of the cake tin:
Whip the cream with a tablespoon of the sugar (so it firms up better).
Transfer the cream to a bowl and set aside. In the food processor, put the banana puree, the cream cheese, the sugar, the vanilla and the peanut butter.
Mix well into a velvety cream. Pour it over the reserved whipped cream.
Mix it well, with upward motions, just until well incorporated (don't overmix or you'll make the whipped cream loose air and puffiness and the cheesecake will lose some of its mousse-like feel).
Transfer the cheese cream on top of the biscuit base and level it.
Put it in the freezer for at least 4 hours (or even better, overnight). Before serving, remove it from the freezer and let it slowly defrost in the fridge for 20 minutes.
Carefully remove the sides of the tin. Slice the reserved banana and decorate the cheesecake with it.
It's done, dig in! :)
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