Chocolate Banana Cheesecake

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Rich, creamy Chocolate Banana Cheesecake with a crisp choc biscuit base and real banana flavour. An easy make-ahead dessert, no water bath needed.

Servings:

Calories: 515kcal

Preheat oven to 180°C (160°C fan). Spray a 20 cm springform tin with cooking spray, then line the bottom with a disc baking paper.
Crush the biscuits to fine crumbs, then mix with the melted butter.
Press the mixture firmly into the base and sides of the prepared tin, then bake for 10 minutes. Remove from the oven and allow it to cool completely.

In a small saucepan, gently warm the sliced bananas over low heat for 2-3 minutes -this will intensify the banana flavour. Mash, then leave it to cool.
In a large mixing bowl, use an electric mixer to beat the cream cheese and sugar until smooth.
Add the sour cream and vanilla, then stir in the cooled mashed banana, Fold in melted chocolate until well combined.
Spoon the mixture into the cooled crust and smooth over the top. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better)

Make your chantilly cream (recipe linked in notes) and pipe onto the cooled cheesecake, using your favourite piping tip (I use an open star tip)
Sprinkle over shaved chocolate and crushed banana chips.

You will find the Chantilly Cream recipe here