On Thursday, my parents went away so Alex and I thought that we would have Becca and Ashleigh over for dinner. Dinner was easy, going to be wraps but I thought I'd be nice and make a dessert too. I saw this cheesecake on Love and Olive Oil which apparently comes from "The Loveless Cafe" in Nashville. I changed it quite a bit though because I wanted petite cheesecakes and the difference between American and New Zealand ingredients. But they still tasted amazing, even though Becca and Ashleigh wouldn't eat them. Who wouldn't eat cheesecake right? But Becca doesn't like cheesecake and Ashleigh doesn't like bananas, so they were both out of luck there! Still, if you do like banana and chocolate and cheesecake, then you'll really enjoy this recipe.
Banana Split Mini Cheesecakes (Makes 12)
3/4 cup digestive biscuit crumbs
2/3 cup sugar
3T cocoa powder
5T butter, melted
250g cream cheese (Philadelphia of course!)
1/4 cup mashed overripe banana (2 small bananas)
1/8 cup sour cream
2T plain flour
50g chocolate bits, melted
Directions:Preheat oven to 150ºC. Line a standard 12 cup muffin tin with paper cupcake liners. Process the digestives in a food processor until you get fine crumbs and take out any large pieces. Add 1/3 of a cup of sugar and cocoa and process until combined. Then add the melted butter and process until the mixture comes together. Spoon 1-2T of the mixture into each muffin cup, until there is a layer covering the bottom and press down into the liners.
Filling:To make the filling, place the cream cheese, 1/3 cup sugar, banana, sour cream, and flour in a food processor; pulse to form a smooth paste. With the machine on, add the eggs, one at a time; scrape down the sides and pulse briefly to ensure all ingredients are incorporated. Measure out 3/4 cup of the filling and set aside. Pour the remaining filling into crust. Return 1/2 cup of reserved filling to the food processor. Add melted chocolate and pulse to combine, scraping the sides of the bowl to make sure the batter is evenly mixed. Spoon 1-2T of the chocolate mixture over each muffin cup, until the banana mixture is covered. Drizzle the remaining 1/4 cup banana filling over the chocolate in each muffin cup and use a blunt knife or bamboo skewer to swirl them into a marbled pattern; do not overmix. Bake in the center of the oven for 20-30 minutes. Remove the muffin tin from the oven when the centres are still just slightly jiggly. Return the cheesecake to the oven, turn off the heat, and let stand without opening the door for 7-8 minutes. Remove from oven and let stand in the pan on a rack until cooled to room temperature. Cover and refrigerate for at least 3 hours, or overnight if possible, to allow it to set completely. Enjoy!
Becca and I got bored that night so we took heaps of photos on my computer... This is my favourite. I hope you like it too! ;)