Let’s be honest here, who wants to eat warm food when the weather is seriously hot and humid outside? Not me! I wanna sit in front of my fan (yes off course I don’t have an A/C) and just munch away the heat with a fresh cold meal, or some nice fresh cocktail, but well I already posted my Sangria recipe, so can’t do that again. So what can I cook that works as a desert/snack/cake, but it’s nice and cold? Cheesecake! Yeah! So I did it, and I made it a banana cheesecake with chocolate cookie base, because banana and chocolate. No baking needed (no more heat in the kitchen) and it’s so easy!
I must say that, I’m not a super cheesecake maker, but I got quite lucky with this one! The texture came out as it should and the banana flavor mixed with the chocolate cookie base was just delicious. If you are a cheesecake fan you might want to give this one a try. Even better I managed to use the Turkish labne as the cream cheese and this time I got the cheap one, and it worked perfectly. Which means my cheap self might be making cheesecakes more often, since labne is super cheap. Also helps that bananas are really easy to find in the market these days, and they’re not super expensive, so my decision was also a bit on the side of “I’ll make a cheesecake out off whatever fruit they have in the market today” kind of thing.
As I said I’m not a super cheesecake maker, so I was researching on the actual proportions of the ingredients that I should use, mainly the cheese to cream ratio. I found that usually it goes 2 parts cheese to 1 part cream, which really works. I can say that now because it worked for me. Also the good thing in this cake is that the sugar is optional, honestly I wasn’t gonna add any sugar, since I don’t like my cakes to be that sweet, but I wasn’t gonna be the only one eating it so I decided to add a little bit of sugar just to make it more to the general liking. My advise is if you are trying this recipe at home, just add the sugar in the end of mixing the ingredients, and if you like it without the sugar just don’t add it, if you do think you prefer it a little sweeter just give a go with the sugar. The banana works pretty well as a natural sweetener so you probably won’t need to use much, as I didn’t. And everybody seemed quite happy about this cheesecake, so I guess it worked out.
Here’s what you’ll need:
250 g of unsalted butter
450 g of chocolate tea cookies (I used Ülker Pötibör Kakaolu)
400 g of Labne (Cream cheese)
200 g of cream (krema)
2 tbsp of sifted powdered sugar (optional)
Here’s how you do it:
1) Put the cookies in a bag and smash them with your rolling-pin until they’re dust. You can also use the least violent way that is using a food processor or a blender, but the rolling-pin thing is very useful for stress relief. When they’re ready, save 1/3 of the cookie powder for later.
2) Melt the butter in low heat so it doesn’t burn, and mix it with your 2/3 of the cookie powder in a bowl. Mix until it has the consistency of wet sand. With this mix you will coat the bottom and the side of your cake pan. I advise you to use one of those pans that you can take the bottom part out, just because it makes it really easy to take the cheesecake out later. Use your hands to distribute all the mix in the cake pan, and use a spoon or the bottom of a cup to smooth it down. When you have the bottom and sides covered, put it in the fridge.
3) Next in another bowl, add your cream and whip it until it forms soft peaks. It will take around 5 minutes with the electric mixer. Next add the cream cheese and fold until combined.
4) In another bowl, break the bananas in small peaces, and using and emerging blender or using a food processor, turn the bananas into a puree. Add this banana puree to the cream and cheese mix and combine, until it’s all homogeneous. After this, you can taste the mix, if you would like to add sugar, add 2 tablespoons of sifted powder sugar and re-taste. For me it was enough and the flavors do intensify a bit later so I wouldn’t go crazy on the sugar.
5) Take your base from the fridge, and poor the banana mix inside it, and put back into the fridge until firm. This could be around 2-3 hours, but ideally leave it in the fridge overnight.
Little side note is that I’m a little impatient so I didn’t wait until the next day to put the cookie dust on top, I just put it on top of the cheesecake around 2 hours after I put in the fridge, since the mix was firm enough to do it. And then I put it back into the fridge overnight.
As you can see, this was super easy and no baking was needed. So if you are feeling lazy or you don’t really want to turn on the oven, just give it a try. And you can mix it up a bit with the topping too!
And YES I’ll be finally going on VACATION!! Next week I’ll be siting on boat doing nothing but swimming, eating , drinking and sleeping! ALL WEEK! I’ll share some pics on Instagram @mafaldacooks so you can check that out .
Hope you enjoy!