How to Make Banana and Coconut Cheesecake
Banana and coconut cheesecake is an unconventional recipe for a dessert that is one of the most commonly served around the world. Combining fresh banana slices with grated fresh coconut and a base made of crushed chocolate chip cookies, this cheesecake is a fun take on an old classic. Banana and coconut cheesecake is sure to please picky children and adults with more sophisticated palates. Serve cool with a cup of fresh, dark roast coffee or espresso. Does this Spark an idea?
Things You'll Need
- 8 oz. crispy chocolate chip cookies
- 4 tbsp. unsalted butter
- 1 ½ cups cream cheese
- 1/3 cup caster sugar
- ½ cup grated fresh coconut
- 1 tbsp. coconut liqueur
- 3 ripe bananas
- 4 ½ oz. dark chocolate
- 1 package gelatin
- 3 tbsp. water
- 2/3 cup heavy cream
- Lemon juice
- 2 tbsp. melted milk chocolate
Instructions
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1
Place the chocolate chip cookies in a plastic bag and crush with a rolling pin. Pour the cookie pieces into a large mixing bowl. Melt the butter and mix with the cookie crumbs until thoroughly coated.
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2
Press the cookie mixture into the bottom and sides of an 8-inch springform pan with the outside of a tall drinking glass.
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3
Beat the cream cheese and caster sugar with a wooden spoon until well combined. Add the coconut and coconut liqueur and continue beating. Mash two bananas and add them to the cheese mixture. Melt the dark chocolate in a small saucepan over low heat and add to the cheese, coconut and banana mixture. Mix until all ingredients are well combined.
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4
Sprinkle the gelatin over the water in a small heatproof bowl. Place the gelatin and water mixture over a large pan containing hot water, and stir the gelatin mixture until it dissolves. Stir into the chocolate, cheese, coconut and banana mixture.
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5
Whip the cream until just holding its shape and stir into the chocolate, cheese, coconut and banana mixture. Spoon the mixture over the cookie base and chill until the cheesecake sets.
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6
Carefully transfer the cheesecake to a large serving platter. Slice the remaining banana and toss the slices in lemon juice to prevent browning. Arrange the slices around the cheesecake and drizzle the 2 tbsp. melted milk chocolate over the top. Serve cool.
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