A delicious twist of cheesecake and banoffee with a chocolate cookie crust.
INGREDIENTS:
Set A:
1 1/2 cups crushed chocolate cookies
1/3 cup unsalted butter, melted
4 Tbsps. granulated sugar
Set B:
2 Tbsps. gelatin powder
1/2 cup hot milk
Set C:
3 cups cream cheese, at room temperature
1 1/2 cups granulated sugar
1 tsp. vanilla extract
1/3 cup chocolate powder
1 Tbsp. instant coffee powder
1 cup blended overripe bananas
For the Topping
Set A:
2 to 3 pcs. bananas, sliced
Set B:
1/2 cup hot water
2 Tbsps. gelatin powder
2 Tbsps. lemon juice
1/4 cup sugar
1 cup water
PROCEDURE:
A. In a bowl, combine all Set A ingredients and mix until a crumble texture is achieved. Transfer to a cake pan, press down to form a crust, and let chill for 30 minutes.
B. In a blender, combine Set B ingredients and mix until gelatin is dissolved.
C. Add in the Set C ingredients and blend until smooth and well combined. Pour over the chilled crust and place in the chiller to set.
For the Topping
A. Cut the bananas into rounds and arrange evenly on top of the cheesecake, then prepare the gelatin mixture.
B. Dissolve gelatin in hot water and add the rest of the Set B ingredients. Mix until sugar is dissolved. Pour over the bananas and chill to set.