Refrigerated Set Banana Cheesecake
No-bake set-style cheesecake with a firm yet silky texture. Contains gelatin and requires refrigeration to set.
Ingredients
gelatin sheets
6 slices
banana (peeled and mashed, extra slices for garnish)
200 g
orange juice
70 ml
cream cheese
300 g
caster sugar
110 g
egg yolks
3
heavy cream (for whipping)
250 ml
digestive biscuits (for crust)
200 g
unsalted butter (for crust, melted)
150 g
Instructions
1
Make the crust
Crumble the digestive biscuits roughly and place them in a food processor to grind. Slowly pour the melted butter into the food processor and continue blending. Press the mixture into the bottom of a cake mold, compact it firmly with your hand or a spoon. Place in the refrigerator to chill.
2
Soak the gelatin
Place the gelatin sheets into a small amount of warm water to soak, following the soaking time indicated on the gelatin package instructions.
3
Heat the banana
Add the mashed banana and orange juice to a saucepan, heat over medium heat until the banana is fully cooked. Let cool slightly and set aside.
4
Make the cheesecake filling
Add the cream cheese, sugar and egg yolks to a stand mixer, mix with the paddle attachment on low speed until smooth and thick.
5
Whip the cream
In a separate bowl, use an electric hand mixer to whip the heavy cream until thick but still fluid. Gently fold the whipped cream into the cream cheese mixture by hand. Set aside.
6
Combine the gelatin
Remove the soaked gelatin sheets from the water, add them to the warm banana-orange juice mixture (ensure the banana mixture is only warm, not boiling, as high temperatures will damage the gelatin). Stir until all the gelatin is completely melted and evenly dispersed. Scoop a small amount of the cheesecake filling into the banana mixture and stir well, then gradually add more to balance the temperature difference between the two mixtures and prevent the gelatin from clumping. Finally, pour all of the banana mixture into the cheesecake filling and stir until smooth.
7
Chill to set
Scoop the mixture onto the chilled cheesecake crust, let cool to complete room temperature. Cover with plastic wrap and refrigerate for 2 hours, or refrigerate overnight if possible. Decorate with banana slices before serving.
