Banana Cheesecake with Chia Seeds
3 servings
80 minutes
Banana cheesecake with chia seeds is a delicate dessert with a rich flavor of ripe bananas, creamy mascarpone texture, and light spicy notes of cinnamon. Chia adds a slight crunch and makes the dessert not only tasty but also healthy. This cheesecake is a modern take on the classic American dessert enriched with exotic ingredients. It is perfect for cozy evenings with a cup of fragrant tea or as a festive treat. Baking in the oven gives it a special velvety texture, while decoration with chocolate paste and nuts makes it truly exquisite. Mint leaves refresh the taste, creating the perfect balance of sweetness and freshness. This dessert delights not only in flavor but also visually – the delicate creamy layer, golden bananas, and appetizing decoration make it a true culinary masterpiece.
1
Crush the cookies in a blender, mix with melted butter and cinnamon. Place in a baking dish and press down. Put in the fridge while preparing the cream.
- Cookie: 65 g
- Butter: 40 g
- Cinnamon: to taste
2
Mash the banana (80-100 grams) into a puree. Mix with condensed milk. Add cheese. Stir. Add gelatin.
- Bananas: 150 g
- Condensed milk: 1 teaspoon
- Mascarpone cheese: 250 g
- Gelatin: 1 tablespoon
3
Spread a thin layer of cream in the mold. Slice the banana (50 grams) into thin slices and place them on the first layer of cream. Add another layer of cream. Sprinkle with chia seeds and repeat with a layer of sliced banana. Cinnamon can be added to taste. Spread the remaining cream.
- Bananas: 150 g
- Chia seeds: to taste
- Cinnamon: to taste
4
In a preheated oven at 160 degrees, place in an additional container with water (about halfway up the cheesecake) for 60 minutes.
5
After baking, let it cool at room temperature, then place it in the refrigerator (for about 5 hours, preferably overnight).
6
Decorate the top with chocolate paste, nuts, and mint.
- Chocolate paste: to taste
- Nuts: to taste
- Mint leaves: to taste