Strawberry Banana Cheesecake

Instructions

1. Prepare the Biscuit Base

   • Biscuits (180g): Place 180 grams of plain biscuits on a clean surface and crush them into fine crumbs.

   • Butter (50g): Measure out 50 grams of butter and gently melt it over low heat until fully liquefied.

   • Combine the crushed biscuits with the melted butter in a bowl, stirring until the crumbs are evenly coated.

   • Transfer the mixture into a cake pan and press it down firmly with a glass to form a flat, compact base.

   • Place the pan in the fridge to set while you prepare the filling.

2. Cheesecake Filling

   • Banana (300g):

     • Peel 300 grams of banana (approximately 2–3 bananas, depending on size).

     • Cut the banana into small pieces.

     • Blend or mash until smooth.

   • Mascarpone (250g): Use 250 grams of plain mascarpone.

   • Sour Cream (50g): Measure out 50 grams of sour cream.

   • White Sugar (60g): Measure 60 grams of white sugar.

   • Vanilla Powder (½ tsp): Measure ½ teaspoon of vanilla powder.

   • In a large bowl, combine the blended banana, mascarpone, sour cream, white sugar, and vanilla powder.

   • Mix thoroughly using a hand blender or whisk until the filling is smooth and uniform.

3. Strawberry Topping

   • Strawberries (300g):

     • Remove the green leafy ends from 300 grams of strawberries.

     • Wash the strawberries thoroughly and cut them into small pieces.

   • Sugar (30g): Measure out 30 grams of sugar.

   • In a small saucepan with high sides, combine the prepared strawberries and sugar.

   • Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens into a sauce-like consistency.

   • Gelatin (4g): Prepare 4 grams of gelatin as per the package instructions (usually by sprinkling over a small amount of cold water and letting it bloom).

   • Remove the strawberry mixture from heat and stir in the prepared gelatin until fully dissolved.

   • Allow the topping to cool slightly.

4. Assemble the Cheesecake

   • Remove the chilled biscuit base from the fridge.

   • Pour the cheesecake filling evenly over the base and smooth the surface with a spatula.

   • Gently spread the cooled strawberry topping evenly on top of the filling.

   • Refrigerate the assembled cheesecake for at least 4 hours or until fully set.

5. Decorate and Serve

   • Fresh Strawberries for Decoration:

     • Wash fresh strawberries.

     • Remove the leafy parts and slice them into decorative pieces.

   • Banana for Decoration:

     • Peel a banana and slice it into small pieces.

   • Arrange the decorative strawberry slices and banana pieces on top of the set cheesecake.

   • Slice and serve your stunning Strawberry Banana Cheesecake!