Ingrédients pour Chocolate Wrapped Banana Cheesecake
- 10 tablespoons (143g) butter
- 1/4 cup (50g) light brown sugar
- 1 1/2 cups (150g) graham cracker crumbs
- 1 ripe banana, mashed (about 1/2 cup)
- 1/4 cup (30g) unsalted dry roasted peanuts, chopped
- 5 ripe bananas (3 for puree, 2 for caramelizing)
- 1 tablespoon fresh lemon juice
- 16 ounces (454g) cream cheese
- 1 1/2 cups (300g) granulated sugar
- 8 ounces (227g) mascarpone cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 ounces (170g) semi-sweet chocolate
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Comment préparer Chocolate Wrapped Banana Cheesecake
- Preheat oven to 375°F (190°C).
- Make the graham cracker crust:
- In a mixing bowl, cream together 1/2 cup (113g) unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- Add 1 1/2 cups (150g) graham cracker crumbs and mix well.
- Add 1 mashed ripe banana (about 1/2 cup) and 1/4 cup (30g) chopped peanuts. Mix until combined.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 20 minutes, or until golden brown and set.
- Cool completely in the pan on a wire rack.
- Reduce oven temperature to 325°F (165°C).
- Make the banana cheesecake filling:
- Peel and puree 3 ripe bananas (about 1 1/2 cups) in a food processor.
- In a bowl, combine the banana puree with 1 tablespoon lemon juice. Set aside.
- In a mixing bowl, beat 16 ounces (454g) cream cheese until smooth.
- Add 1 cup (200g) granulated sugar and beat until light and fluffy.
- Add 8 ounces (227g) mascarpone cheese and beat for 1 minute.
- Add 3 large eggs one at a time, beating well after each addition.
- Add 1 teaspoon vanilla extract and the banana puree; blend well.
- Pour the filling over the cooled crust.
- Bake for 35-40 minutes, or until the center is just slightly jiggly.
- Cool completely in the pan on a wire rack.
- Cover with aluminum foil and refrigerate for at least 4 hours, or preferably overnight.
- Assemble the cheesecake:
- Cut a piece of parchment paper to fit around the side of the cheesecake.
- Loosen the cheesecake from the pan using a small knife.
- Remove the sides of the springform pan.
- Melt 6 ounces (170g) semi-sweet chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly.
- Spread two-thirds of the melted chocolate evenly on the parchment paper strip.
- Partially set the chocolate until it's no longer wet but still malleable.
- Press the chocolate-covered strip onto the side of the cheesecake.
- Refrigerate until the chocolate sets.
- Peel off the parchment paper.
- Caramelize bananas:
- Slice 2 ripe bananas diagonally.
- In a skillet, melt 2 tablespoons (30g) butter with 1/4 cup (50g) brown sugar over medium heat. Stir until smooth.
- Add the banana slices and cook until caramelized, about 2-3 minutes per side.
- Arrange the caramelized bananas on top of the cheesecake in concentric circles.
- Melt the remaining chocolate and drizzle it over the top of the cake using a piping bag or fork.
- Serve immediately or chill further.
Nutrition Information (Approximate per serving)
Sodium
213 g
Sugar
1401g
Fat
1394g
Carbs
189g
