Banana Cheesecake

Ingredients

For the base:

Cookies 150g

Butter 80g

For the cheese soufflé:

Gelatin sheets 6

Cream cheese 300g

Sugar 110g

Egg yolk 3

Banana 200g

Orange juice 70g

Cream 35% ... Mash the bananas, add the orange juice, and bring the mixture to a boil. Remove from heat and cool slightly.

Whisk the egg yolks and sugar until fluffy and white (about 10 minutes). Using a spatula, fold in the cream cheese mixture. You can lightly whisk it, but make sure it remains fluffy.

Add the squeezed gelatin to the slightly cooled banana puree and stir until completely dissolved. Let it cool. Whip the chilled cream until stiff peaks form.

Add a couple of tablespoons of the cream cheese mixture to the banana puree to slightly lower its temperature, stir, and add a couple more tablespoons. Then, add the now-almost-cooled banana-cheese mixture to the remaining cream cheese mixture and stir (with a spatula).

Finally, fold the whipped cream into the soufflé and stir. Pour the filling over the base, smooth it out gently, and refrigerate the cheesecake for 3-4 hours until completely cool.

Before serving, garnish the cake with banana slices and white chocolate shavings.

Enjoy!