Ingredients
- FOR CRUST:
- 6 1/2 oz graham crackers
- 1 stick plus 2 tblsp unsalted butter, melted
- FOR CHEESECAKE:
- 1 1/2 envelopes granulated gelatin
- 1 cup mashed banana, plus extra sliced bananas to decorate
- 1/3 cup orange juice
- 10 oz cream cheese
- 1/2 cup sugar
- 3 egg yolks
- 1 cup heavy cream
Preparation
Step 1
FOR CRUST:
1. Roughly break up the graham crackers and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mix into the base of the prepared cake pan. Using the ball of your hand or a tblsp to flatten and compress it. Refrigerate while you make the topping.
FOR FILLING:
1. Pour 1/3 cup water into a small bowl. Sprinkle the gelatin into the water. Set aside for at least 5 minutes.
2. Put the mashed banana and orange juice in a saucepan and heat over medium heat until the bananas are cooked through. Set aside and cool slightly.
3. Put the cream chese, sugar, and egg yolks in a freestanding electric mixer with a paddle attchement and beat on slow speed until you get a very smooth, thick mixture.
4. In a separate bowl, using a handheld electric whisk, whip the cream until thick but not stiff. Gently fold into the cream cheese mixture by hand. Set aside.
5. Stir the soaked gelatin into the warm - not hot - banana and orange juice mixture. Stir well until all the gelatin is evenly dispersed. Spoon a little of the cream cheese mixture into the banana mixture and stir to mix, then add a little more. This will even out the temperatures of the 2 mixtures and prevent the gelatin from setting in lumps. Eventually stir all the banana mixture into the cream cheese mixture and mix until well combined and smooth.
6. Spoon the mixture onto the cold cheesecake crust and let cool completely. Cover and refrigerate for 2 hours, or overnight if possible. Decorate with slices of banana before serving.