John Myers
Chocolate Cheesecake with Bananas
The perfect chocolate cheesecake with bananas recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 50 g Sugar white
- 1 packet Vanilla sugar
- 1 Egg
- 1 teaspoon Baking powder
- 1 tablespoon Cocoa powder
- 150 g Cold butter
- 1 pinch Salt
- For covering:
- 200 Milliliters Milk
- 1 packet Chocolate pudding
- 100 g Sugar white
- 500 g Quark lean
- 250 g Mascarpone
- 100 g Soft butter
- 5 Eggs
- 100 g Dark chocolate couverture
- 3 Bananas
- 1 pinch Salt
- Put all the ingredients for the dough in a mixing bowl and use the dough hook to make a shortcrust pastry. Shape the finished dough into a ball, wrap it in foil and place in the fridge for about 45 minutes.
- Cook the chocolate pudding according to the instructions but only with 200 milliliters of milk and 50 grams of sugar, set aside and let cool. Melt the dark chocolate couverture over a water bath. Separate the eggs.
- Mix the quark with the remaining 50 grams of sugar, egg yolks and soft butter. Add the mascarpone and stir in. Stir in the melted couverture. Now stir in the chocolate pudding. Beat the egg white with the pinch of salt until stiff and fold into the quark mixture.
- Roll out the dough on the bottom of a prepared 26 mm spring form and pull up an approx. 4 cm high edge. Cut the bananas into slices and use them to cover the base of the dough well. Put the chocolate quark mixture on top and smooth it out.
- Place the cake in the oven preheated to 180 degrees (top and bottom heat) and bake for about 60 minutes. If the cake gets too dark, cover with aluminum foil for the last 15 minutes. After the baking time, let the cake cool in the oven.
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