Banana cream cheesecake

Banana cream cheesecake


Banana cream cheesecake

° Fresh cheese (Philadelphia type)

° 250 g Speculo cookies

° 150 g Sugar

° 100 g Semi-thick crème fraîche

° 80 g Butter

° 40 g Flour

° 15 g Bananas

° 3 Egg

° 1 lemon juice

° Liquid vanilla

° Salt


Preheat the oven to 200 ° C and butter a springform pan.

Crush the cookies to reduce them to crumbs and pour them into a salad bowl. Add the butter and 50 g of sugar.

Place the preparation at the bottom of the mold and pack well. Bake for just 5 minutes then refrigerate.

In another bowl, mix the fromage frais, crème fraîche and 50 g of sugar until you get a homogeneous mixture.

Crush a banana and add it to the preparation. Add a little lemon juice, vanilla and whip the mixture so that it is smooth. Add the egg and mix again.

Pour the preparation into the mold and bake for 10 minutes at 200 ° C. Then lower the temperature to 90 ° C and cook for 30 minutes.

Allow in fridge for at least 1 hour. For the presentation, peel and cut two bananas into slices then place them on top of the cheesecake.