Banana Cheesecake with Bittersweet Ganache
YIELD: 2 (6-INCH) SPRINGFORM CHEESECAKE PANS / 12 SERVINGS
Chocolate and banana is one of the greatest flavor combinations of all time. Our daughters get motivated to make chocolate chip–banana bread whenever they walk by the kitchen counter and spot some overripe bananas. In fact, it was Kori’s idea to come up with a banana and chocolate cheesecake recipe in the first place.
Shopping List
FOR THE CHOCOLATE SHORTBREAD CRUST:
1½ sticks (12 tablespoons) cold unsalted butter
⅔ cup confectioners’ sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1½ cups all-purpose flour
3 tablespoons cocoa powder
FOR THE BANANA BATTER:
2 (8-ounce) packages cream cheese, room temperature
¾ cup light brown sugar
2 tablespoons cake flour
2 large whole eggs, room temperature
2 large ripe bananas, puréed (should yield 1 cup)
½ teaspoon vanilla extract
¼ cup sour cream, room temperature
FOR THE BITTERSWEET CHOCOLATE GANACHE:
16 ounces bittersweet chocolate
1 cup heavy cream
1. Prepare the Chocolate Shortbread Crust (see recipe on p. 113) in 2 (6-inch) springform pans. Follow the recipe as directed. Roll out the dough in a rectangular shape to ¼-inch thick. Cut out 2 (6-inch) discs of dough and carefully place them in the bottoms of 2 greased (6-inch) springform pans.
2. Prepare the Bittersweet Chocolate Ganache and then the Banana batter (see recipes on pp. 120 and 81, respectively). Follow the recipes as directed.
3. Preheat the oven to 280°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Pour the Banana batter into the prepared springform pans. Using an offset spatula, smooth down the batter until it is level.
4. Set the springform pans on a baking sheet and place the baking sheet in the center of the oven, directly on the middle shelf. Bake for 30 to 35 minutes, until the cakes are slightly firm to the touch, jiggle in the center, and are lightly souffléd on the sides. (If at the end of this baking time, the cakes are starting to soufflé but still have loose centers, reduce the oven temperature to 200°F and bake for another 5 minutes.) Remove from the oven and set aside to cool to room temperature, about 1 hour.
5. Loosen the cheesecakes from the springform pans by sliding an offset spatula around the inside rings. Remove the springform pans from the cakes and transfer to plates. Refrigerate for 4 hours or overnight to completely set.
6. Prepare the Bittersweet Chocolate Ganache and pour it over the chilled cheesecake, enrobing it completely. Use an offset spatula to evenly spread the ganache.
7. Place the cheesecake in the freezer for 2 to 3 hours before slicing.
8. Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.
The riper the banana, the more intense the banana flavor will be.
