One of my favorite cakes is definitely cheesecake. I love its creaminess and softness, and especially the fact you can make it different every single time.
This coconut cheesecake combines chocolate, coconut and banana and is so easy to make, yet look incredible. It’s delicious, creamy and melts-in-your-mouth, and you guests will love it!
Chocolate and Banana Coconut Cheesecake
22 cm round cake pan
For the crust:
100 grams plain biscuits
50 grams shredded coconut
75 grams melted butter
For coconut cheesecake filling:
500 grams white cheese 5% far (or sour cream)
225 grams cream cheese
200 grams coconut cream (at least 17% fat)
200 grams sugar
1 tsp. vanilla extract
Pinch of salt
5 large eggs
40 grams cornstarch
2 small ripe bananas, sliced
For chocolate coating:
100 grams dark chocolate
125 ml. heavy cream
For the cream:
125 ml. heavy cream
1 tsp. icing sugar
For caramelized banana slices:
1/2 ripe banana
2-3 tbsp. sugar
- Make the crust: in a food processor with a steel blade put biscuits and coconut and grind to a fine powder.
- Add melted butter and stir until incorporated.
- Transfer the mixture to the bottom of the pan and tighten it with your hands.
- Cool the crust in the freezer for about 15 minutes.
- Preheat oven to 150 c degrees.
- Make the coconut cheesecake filling: in a large bowl put white cheese, cream cheese, coconut cream, sugar, vanilla and salt and whisk until blended.
- Add the eggs one at a time, stirring between additions.
- Add cornstarch and mix just until incorporated.
- Arrange banana slices on the cold crust in an even layer.
- Gently pour over the cheese filling.
- Bake the cake for about 70-90 minutes or until golden and slightly vibrating center.
- Cool the cake completely at room temperature. During cooling cake height decreases slightly (to original height before baking) and that’s fine.
- Make the chocolate coating: chop the chocolate and put in a bowl.
- Add heavy cream and met together in the microwave or over double boiler until everything is melted and mixture is smooth.
- Pour the frosting over the cake and let it drip over the sides.
- Cool the cake in the refrigerator for about an hour to set.
- Make the cream: in a bowl of a mixer, whip cream and powdered sugar until firm.
- Transfer the whipped cream into a piping bag with a 2 cm serrated piping tip and pipe mounds of whipped cream on top of the cake.
- Caramelized bananas: cut the banana into 1 cm slices and place on a heat-proof flat surface.
- Generously sprinkle sugar on top of the banana slices and burn using a blowtorch until caramelized.
- Cool completely and decorate with banana slices and coconut chips.
- Keep the cake in a closed container in the refrigerator for up to 5-6 days.
- Add the caramelized bananas and coconut chips just before serving.
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