Banana Cheesecake - Delicate Mousse Dessert

Kitchen appliances and utensils: glass bowl, sieve, spoon, grater, baking dish (diameter 24 cm), fork, stewpan, plate, pusher, knife, pan, spatula, mixer, blender, baking paper, dish, oven, refrigerator.

Ingredients

Step cooking

The basis for the cake is sand cake

1. In a large glass bowl, mix 200 g of flour and 1 tsp. baking powder, you can sift it all together. Add 50 g of sugar, mix.
   
2. On a coarse grater, we rub 100 g of butter, after cooling it, along the way, mix with flour. To make the butter easier to hold, you can roll it in flour.
   
3. Hand rub the flour and butter into crumbs. We make a hole in the middle, break 1 egg there. We blast the egg, mix everything.
   
4. Knead the dough. Long kneading is not necessary, just collect the dough in a com. We prepare the form (diameter 24 cm), previously covering it with baking paper.
   
5. We lay out the finished dough in a form, distribute it evenly on the bottom. You can help yourself by distributing the dough with the back of a spoon.
   
6. We densely prick the cake with a fork and send it either to the refrigerator for 30 minutes or to the freezer for 15 minutes. Turn on the oven, preheat it to 200 degrees. The chilled cake is sent to the oven for 20 minutes for baking.
   

Souffle cooking

1. Pour 1.5 tbsp into the stewpan. l gelatin. Pour 200 ml of cold water, mix. Leave to swell. As soon as the gelatin swells, dissolve it over low heat, but do not boil. Stir constantly. When the gelatin dissolves, remove from heat and leave to cool.
   
2. Take 4 ripe bananas, break them into pieces in a separate plate.
   
3. Add to them 2 tbsp. l lemon juice (you can use fresh lemon juice). Pound the bananas in mashed potatoes.
   
4. Add 300 g of any cream cheese. We mix everything together, push with the help of a pusher.
   
5. Beat with a mixer 200 g of chilled cream, first at low speeds, after the appearance of foam - at large. Beat to a stable mass. Remove whipped cream in the refrigerator.
   

Syrup

Pour 100 g of sugar into a saucepan. Pour in 40 ml of water. We put the saucepan on a slow fire, stirring with a spatula, we achieve complete dissolution of sugar. Bring the syrup to a boil. Boil for 2 to 3 minutes over low heat.

Cooking cream

1. In a deep bowl with a mixer, beat 4 yolks at high speeds until whitening.
   
2. After the yolk mass has brightened, without stopping beating, we begin to gently inject hot sugar syrup with a thin stream. Beat until thick and cool. The mass should come out as for meringues. Add 1 tsp to this mass. vanilla sugar. There, we gradually introduce the mass with banana and cream cheese. We continue to whisk at high speeds. Pour cooled gelatin into the finished mass, mix at low speed. The last to introduce whipped chilled cream. Also mix with a mixer at low speeds. The cream is ready. It turned out with small pieces of banana. If you want a completely smooth souffle, chop the banana with cream cheese in a blender.
   

Making a cake

1. Pour the finished souffle onto the base. Gently move the cake in the refrigerator overnight.
   
2. The cake froze. It remains to carefully release it from the form. To do this, we cut it with a sharp, thin knife at the wall of the mold. Remove the ring form. We shift the cake to the dish, decorate it. You can cut the banana into thin rings, put them in a circle. Sprinkle with grated white chocolate.
   

Video recipe

This video shows a banana cheesecake cake recipe. Here you can see in what sequence a banana cake is prepared, what ingredients were used to prepare it. How the cake was assembled, and how beautiful it turned out as a result with an even frozen souffle.

We got a snow-white, beautiful, festive cake. And to taste it is very tender, melting in the mouth. You can decorate the cake in any way acceptable for you, as long as your imagination is enough.

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