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Recipe: Tasty Banana chocolate cheesecake

Banana chocolate cheesecake. Cream-covered chocolate banana cheesecake, with all the tips you need to make the perfect cheesecake every time! 

Banana chocolate cheesecake


Before we dive deep into this chocolate banana cheesecake, let's talk a little about the types of cheesecake. There are two common styles of cheesecake: those with added starch and those without. Time for my favorite subject ... kitchen chemistry!

Non-starch cheesecakes generally only contain sugar, eggs, and cream cheese for the base (sometimes sour cream), resulting in a very smooth and creamy texture. These cheesecakes are generally light and fluffy.

Banana chocolate cheesecake

Since no starch is added, this type of cheesecake needs eggs to set. When the cheesecake is heated (gently!), The egg proteins denature and combine to form a solid. Cooked too quickly, the protein stiffens and thickens, and forms lumps.

When you add starch (like cornstarch or flour) to the cheesecake, it becomes a little denser and heavier. As the cheesecake is heated, the starch molecules begin to absorb the swelling liquid, a process known as gelatinization.

Cheesecakes made with starch can be cooked at slightly higher temperatures because gelatinization occurs before the eggs can thicken.

In this special chocolate banana cheesecake, we have one layer each! The banana layer does not contain any starch, while the chocolate layer contains some cocoa powder for a rich chocolate flavor. Due to the different textures, the banana layer feels extra creamy - just like banana cream cheesecake without having to add extra cream


The good news for this cheesecake is: it doesn't matter! In the end, we're going to cover this with a layer of ganache on top so a super smooth top doesn't really matter.

But what if you want to do it without the ganache topping? The main reason cheesecake cracks are because it's overcooked. The cheesecake cooks and continues to harden as it cools. So if you wait for the cheesecake to wobble a little before taking it out of the oven, it has cooked too long.

You want to pull it out while it is still wobbling a lot. You're still looking for a 3-4 inch diameter ring in the center that really wobbles - it's probably bigger than you think!

Or take all guesses and bake a cheesecake according to temperature. With an instant thermometer, turn off the oven when the cheesecake hits 150 ° F. There is no need to be confused as to whether the wobble point is too big or too small. Science: it worked!

Cream-covered chocolate banana cheesecake, with all the tips you need to make the perfect cheesecake every time!


Here are a few tips I've taken with me over my years of cheesecake baking to get a super smooth and creamy cheesecake every time!

  1. Use ingredients at room temperature: Cold cheesecakes are harder to mix together smoothly, which can lead to lumps and flashing.
  2. Avoid Overmixing:  Overmixing the batter adds too much air which can cause the cheesecake to rise when baked and sink when it cools, creating cracks. Just stir until the batter is smooth and there are no lumps left.
  3. Grease the sides of the pan: When the crust stops in the center of the pan, brush the sides over the crust. Cheesecake shrinks slightly as it cools; You want it to pull away from the edge and shrink inward. If it sticks to the side, a crack will form in the center as it shrinks.
  4. Slowly cool the cake: An easy way is to turn off the oven, leave the door partially open, and let it cool down. Alternatively, you can take the cheesecake out of the oven and let it cool in the covered microwave, or place a large bowl over the cheesecake, trapping radiant heat in the process.
  5. Chill overnight before serving: Let the cheesecake cool to room temperature, then cover with a wrap and place in the fridge overnight. It really helps to "firm up" the cheesecake and gives you a really cool and creamy texture!


Now that we have a general cheesecake tip, let's talk a little about that particular cheesecake!

As I mentioned above, I'll save this as a layered cheesecake. Vanilla waffle cake crust, a layer of chocolate cheesecake, and a layer of banana cheesecake.

After cooling, sprinkle with chocolate ganache, then garnish with whipped cream and extra vanilla cake.

Since bananas don't tend to come out as overwhelming flavors, I added some banana extract to the banana cheesecake layer. Don't worry, there are real bananas here too. The riper the banana, the stronger the banana flavor becomes, and you can even roast the bananas for extra flavor!

Because I wanted to save time, I used the same base - both layers of cheesecake started the same. Then I took out half of the batter and added the mashed bananas, stirring until smooth.

Remove this layer, but the other half in the blender, and add the cocoa powder. Since you switch from banana (light) to brown (dark), you don't have to wash and dry the bowl in between.

But while you are pouring the layers, lay the chocolate on the bottom. The chocolate coating contains starch (cocoa powder!), So that it becomes a little thicker and tougher when cooked. We want a lighter, softer layer on top. (And yes, bananas technically have starch, but when fully ripe, most of that starch is converted into sugar.)

Bake the cheesecake to an internal temperature of 150 ° F, then turn off the oven, open the door, and let it cool in the oven for 30-45 minutes before placing it on the counter. Let the cheesecake cool to room temperature, cover with chocolate ganache and refrigerate overnight.

At this point, you can grab a knife and dig over it, or wrap the cheesecake in a layer of cling film followed by a layer of aluminum foil and store it in the freezer.

Oh yeah, did I forget to mention that this wonderfully creamy chocolate banana cheesecake could be baked for the next few months? Yes, it can - another reason cheesecake is the perfect party dessert! Simply thaw in the fridge overnight, add whipped cream to your liking, and dessert is served.

Ingredients of Banana chocolate cheesecake

  • 60 “Nilla” vanilla wafers
  • 1/4 cup (50 grams) granulated sugar
  • 1/3 cup butter (75 grams), melted
  • 4 ounces (113 grams) bittersweet chocolate, chopped
  • 4 (8-ounce) packages of cream cheese (908 grams), room temperature
  • 1 1/4 cups (250 grams) granulated sugar
  • 4 eggs
  • 1 cup (227 grams) mashed bananas (approximately 2 medium bananas)
  • 3/4 teaspoon banana extract
  • 1/8 (10.5 grams) cup unsweetened cocoa powder
  • 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
  • 3/4 cup (170 grams) heavy cream
  • additional whipped cream and cookies, if desired

Banana chocolate cheesecake step by step

  1. Frist take cow cheese, whipped cream, and butter and beat them till fluffy.
  2. Now take a bowl and Now add dried blueberries and blueberry squash beat them nicely.
  3. Beat till fluffy texture.
  4. Now take a bowl, biscuits, and coffee mixture.
  5. Dip the biscuits one by one in the coffee mixture and arrange them.
  6. Fill the ready cream in this biscuits half.
  7. Arrange the banana slices then again fill the complete mixture on it.
  8. Again prepare the chocolate cream with dark melted chocolate and whip cream. Fill on the top of the creamy layer then garnish with dry fruits, chocolates, and cherries on the top. Garnish with chocolate syrup. and keep it in the fridge for 1 hour.
  9. Banana chocolate cheesecake is ready to serve.
  1. Make the crust. Preheat oven to 350F. Butter a 9-inch springform pan. Chop cookies in a food processor or crush by hand until finely ground; stir in sugar and butter until well blended. Press crumbs evenly onto the bottom of the springform pan. Bake for 5 minutes, until just set. Allow crust to cool.  Reduce oven temperature to 300 °F.
  2. Make the chocolate and banana cheesecake layers. Set a metal bowl over a saucepan of simmering water.  Add in the 4 ounces of chopped bittersweet chocolate; stir continuously until melted and smooth.  Remove bowl from the saucepan and cool chocolate until lukewarm but still liquid.
  3. Using an electric mixer on low speed, combine cream cheese and sugar, beating until smooth.  Mix in the eggs, one at a time, beating until just combined (do not overmix the batter).
  4. Remove half the batter to a bowl.  Add the mashed banana and banana extract to the remaining half of the batter, mixing briefly just until combined.  Scoop this banana batter into a separate bowl and return the reserved unflavored butter to the mixer bowl.  Add in the melted chocolate and cocoa powder, again beating just until combined.
  5. Bake the cheesecake. Pour the chocolate batter into the prepared crust, followed by the banana batter.  Smooth the top gently with a spatula.  Bake at 300 °F for 1 hour and 30 minutes, or until the internal temperature reaches 150 °F.  The center of the cheesecake will be quite jiggly.
  6. Cool the cheesecake in the oven. Once the cheesecake reaches the appropriate temperature, turn off the oven, open the oven door a few inches, and allow the cheesecake to cool in the oven for 30 minutes before removing it to the counter.
  7. Make the ganache. To make the ganache topping, stir whipping cream and the remaining 6 ounces of chocolate in a heavy saucepan over low heat until smooth. Cool slightly before pouring over the center of the cheesecake, spreading to within 1/2 inch of the edge. 
  8. Refrigerate the cheesecake. Chill overnight for the best texture.  Top with additional whipped cream and cookies before serving, if desired.
  • Leftovers from cheesecake can be stored in the refrigerator for up to 5 days.
  • Cheesecakes can be pre-made and frozen. When it is completely cool, wrap the cheesecake (still in the pan) in a single layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Melt in the refrigerator overnight.
  • Individual cheesecake slices can be wrapped in cling film and foil and frozen evenly on a baking sheet and then placed in a freezer bag after freezing.

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