Banana cheesecake — Meal
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Macros (per serving)

Fat

59%

(32 g)

Protein

8%

(10 g)

Carbs

33%

(40 g)

34 g Net,

6 g Fiber

483 Calories (per serving)

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Sweet snacks

Cakes

High Tea

Banana cheesecake

By Meal.com

A super delicious combi: a creamy banana quark with a crispy chocolate base. It's a big favorite here. Because you enjoy working in the kitchen so much here's a recipe especially for you. Enjoy. * To obtain coconut cream, leave an open can of full-fat coconut milk (with a coconut percentage of more than 70%) in the fridge overnight. The coconut separates from the water and floats on the surface. You can spoon this off to use in recipes requiring coconut cream.

Ingredients

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Pie

1

Ingredients for the base

Almond flour

25 g

Coconut flour

55 g

Cocoa powder

1 Tbsp

Celtic sea salt

14 tsp

Baking powder

14 tsp

Coconut oil

70 g

Honey

100 g

Egg

1 piece

Vanilla extract

1 tsp

Ingredients for the filling

Gelatin powder

2 12 Tbsp

Banana (ripe)

2 pieces

Coconut cream

250 g

Almond milk

50 ml

Maple syrup

75 ml

Arrowroot powder

2 Tbsp

Celtic sea salt

12 tsp

Egg (egg yolk)

3 pieces

Coconut oil (melted)

3 Tbsp

Vanilla extract

1 tsp

Honey

1 Tbsp

Water

80 ml

For decoration

Banana (ripe)

1 piece

Cacao Nibs

40 g

Instructions

Difficulty

Hard

Prep time

40 min

Cook time

1 hr 35 min

First make the base

1

Preheat the oven to 325 °F.

2

Line an 8 inch springform or an 8 inch cake pan, including the sides, with baking parchment.

3

Mix the dry ingredients for the base together in a bowl. 

4

Mix the wet ingredients in a separate bowl together with a whisk.

5

Pour the wet ingredients into the dry ingredients and mix until combined.

6

Knead the dough into a ball, cover in cling film and leave to rest for 20 minutes in the fridge.

7

Roll out the dough between 2 sheets of baking parchment and line the bottom of the springform .(If you press the edge on the rolled out dough and cut along this than you have the exact size.)

8

Bake the base for 13-15 minutes in the preheated oven. 

9

Take out of the oven and allow to cool completely. 

Now make the filling

1

Dissolve the gelatin in 5 tablespoons of cold water and mix with a whisk.   

2

Add the bananas, 1/2 cup and a tablespoon of the coconut cream and the almond milk in the blender and mix until smooth.

3

Add the maple syrup, arrowroot powder, salt and egg yoke and blend them again.

4

Pour the mixture in a saucepan and whisk this while you bring it to the boil until it is thick and sticky. Watch out that you don't let it burn!

5

Pour the banana mixture back into the food processor or blender together with the gelatin and melted coconut oil.

6

Blend until smooth.

7

Pour the mixture into a bowl and let it rest for an hour in the fridge.

8

Make the whipped coconut cream using a mixer. Use it to whip the remaining 2/3 cup of coconut cream with the honey and the vanilla extract.

9

When the banana mixture has cooled down you can mix this gently with the mixer on a slow speed.

To finish the dish

1

Poor the banana mixture on the bottom of cake pan and garnish with slices of banana and cacao nibs.

2

Leave it to set overnight in the fridge.

3

Loosen the edges with a knife before removing the outer ring.

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Details

Allergens

Nuts, Fruit, Chicken egg, Chocolate

Diet

Paleo

Course

Lunch, Snack, Dessert

Cooking equipment

Blender, Hand mixer, Oven, Garde, Cake mold (20cm)

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