Cheesecake with cookie crust and caramelized bananas

Cheesecake with Biscuit Base and Caramelized Bananas

We present to you a delicious recipe for cheesecake with a crunchy biscuit base and a smooth cheese filling, complemented by caramelized bananas. This quick dessert is perfect for any occasion, from birthdays to a simple family evening. The total preparation time is about 2 hours, including cooling time, and it will yield 8 servings of culinary delight.

A Bit of History

The cheesecake has a fascinating history, having been consumed in various forms throughout the centuries. From simple recipes with cheese and honey in antiquity to today's elaborate versions, cheesecake has continuously evolved. This variant with caramelized bananas adds a modern touch and a perfect taste that will surely captivate you.

Ingredients

For the base:
- 250 g digestive biscuits
- 100 g butter (at room temperature)
- 50 g brown sugar

For the cheese filling:
- 700 g sweet cheese (fat content of 24% or higher, you can use up to 1 kg)
- 250 g sugar
- 3 tablespoons flour
- 4 whole eggs
- 80 ml liquid cream
- Zest of 1 lemon
- 1 teaspoon vanilla essence
- Seeds from 1 vanilla pod

For decoration:
- 2 bananas
- 100 g brown sugar
- 1 cinnamon stick
- 100 ml liquid cream

Preparation time: 30 minutes
Baking time: 55-60 minutes
Total time: 2 hours
Number of servings: 8

Step by Step

1. Preparing the pan
Grease a round springform pan with a diameter of 24 cm with butter. This will help to release the cheesecake after baking, preventing any inconveniences.

2. Preparing the base
In a food processor, crush the digestive biscuits until they become fine crumbs. Add the butter and brown sugar and mix until you get a homogeneous mixture. Press this mixture into the prepared pan, pressing well with a spoon on the bottom and up the sides (about 2-3 cm high). Place the pan in the fridge to set.

3. Preparing the filling
In a large bowl, mix the sweet cheese with the sugar and flour on low speed for 2 minutes. Then, add the eggs one at a time, mixing for a maximum of 30 seconds each. This will ensure a smooth and creamy texture.

4. Finalizing the filling
Incorporate the liquid cream, vanilla essence, and lemon zest. Mix for another minute until you obtain a homogeneous mixture without lumps.

5. Baking the cheesecake
Remove the base from the fridge and pour the filling over it. Preheat the oven to 170°C. Place the pan in the oven and leave it at this temperature for 20 minutes. Then, reduce the temperature to 140°C and continue baking for 30-35 minutes. The cheesecake is ready when the cheese is firm to the touch but gently jiggles like jelly.

6. Preparing the caramelized bananas
In a skillet, add the brown sugar and 100 ml of water. Add the cinnamon stick and let the mixture boil, stirring constantly. When the sugar has melted, add the sliced bananas and cook for a few minutes until they become golden and caramelized.

7. Cooling and serving
Let the cheesecake cool to room temperature, then place it in the fridge for a few hours (preferably overnight). Serve it with the caramelized bananas on top and, optionally, with liquid cream.

Suggestions and Variations

- You can replace the bananas with other fruits, such as kiwi or pineapple, to add a tropical touch.
- The cheesecake can also be served with a sauce of fresh or frozen berries, cooked with a little sugar and lemon juice, for a delicious contrast.
- If you want a more intense vanilla flavor, add a vanilla pod to the cheese filling.

Nutritional Information
This recipe offers a tasty dessert with a moderate caloric content, considering the ingredients used. A serving of cheesecake contains approximately 350-400 calories, making it an indulgent yet satisfying option.

Frequently Asked Questions

- Can I use ricotta cheese?
Yes, you can use ricotta for a lighter taste and a less dense texture.

- How can I avoid cracks on the surface of the cheesecake?
It is important not to overmix the filling after adding the eggs and not to open the oven door during baking.

- How long does the cheesecake keep?
The cheesecake keeps well in the fridge for 4-5 days, covered to avoid absorbing odors.

Now it's time to treat yourself to this cheesecake with a biscuit base and caramelized bananas! Enjoy!