My mom came up with this recipe some time ago. She kept telling me what a rich taste this easy cheesecake has and finally I had to try it… she was right indeed, this cheesecake is easy and it is good!! I also liked the texture very much.
I had a hard time deciding the title of this post though. This definitely is a cheesecake, but it is not your regular cheesecake, for example there is no cream cheese in it. I usually try to name the recipes to give a sneak peak of what the ingredients are, what is particular about it. But this cheesecake is special because of ricotta and mascarpone (yummy!), but it is also special because of bananas and chocolate. “Banana, chocolate, ricotta, mascarpone Cheesecake” is way to long, BaRiMaCho Cheesecake sounds good :P but I doubt it satisfies the sneak peak idea. Oh well, you can see what I choose, “italian” for ricotta and mascarpone cheese, and banana… chocolate is good everywhere so i thought it would not add too much :P
Here I am going to post the recipe as my mom gave it to me, with bananas and chocolate in the filling. But I think next time I will make one of two variations: either banana, ricotta and mascarpone or chocolate, ricotta and mascarpone… Or I could make two of them: with bananas for me and with chocolate for Max. Of course then I will have to steal a piece of the chocolate one :P
- 7 oz (1 box) Bahlsen Leibniz butter biscuits (200 gr) or graham crackers
- 7 tbs butter (100 gr)
- 1 ripe banana
- 1 egg
- 1 egg yolk
- scant 1/2 cup sugar (100 gr)
- 8 oz mascarpone cheese (250 gr)
- 8 oz ricotta cheese, preferably whole milk (250 gr)
- 1/2 cup dark chocolate chips (75 gr)
Crash the cookies ( I use a chopper for this step but you can do it by hand). Melt the butter. Mix them together and press them in an even layer on the bottom of a 8 or 9″ (20-24 cm) spring form. Transfer to the fridge until ready to use. Note that in the pictures the crust of the cheesecake is made of Pasta Frolla. While you can use Pasta Frolla, I think the flavor of this cheesecake is better highlighted by a regular cheesecake crust made of crushed cookies.
Chop the chocolate and set aside for later.
Preheat the oven at 320ºF (160ºC).
To prepare the filling first beat the egg, egg yolk and sugar, do not over beat, the mixture should be well combined but not frothy (picture 1).
Add mascarpone and ricotta cheese and beat until combined.
Stir in the chopped chocolate (picture 2).
Slice the banana and top the crust with it (picture 3).
Pour the filling on the crust, spread in an even layer (picture 4) and bake for 40 minutes at 320ºF (160ºC).
Cool, toss in the fridge and enjoy only after a few hours when it is very cold.
I like my slice with a glass of milk, Max prefers a glass of orange juice, what would you have it with? How about wipped cream and a dust of cocoa :P