My daughter requested me to make a cheese cake. I asked her that which flavour does she want. She showed me some bananas hanging on the banana stand. After thinking for some time... I thought why not Banoffee Cheese Cake with Chocolate Chips... A combination of cake and cheese on top. I prefer making it eggless. So I came up with this recipe and experimented it in my kitchen. Try it out and experience the taste yourself..😊😊
For the Chocolate Chips Banoffee Cake base
2 ripe Bananas mashed
1 1/2 cups All Purpose Flour
1 tsp Baking powder
1 tsp Soda bicarbonate
3/4 cup Brown Sugar
1/4 cup Chocolate chips
3/4 cup Butter
1 tsp Vanilla Essence
1 tbsp Coffee powder mixed in 1/4 cup Water
1/4 cup Curd
3/4 cup Milk
Mix all purpose flour, baking powder and soda bicarbonate together in a bowl. Take another bowl. Beat the butter and the brown sugar together till it is fluffy. Add the essence and the curd. Beat it well. Add the coffee. Beat it again. Add half of the flour and half of the milk. Beat it. Add the rest of the milk and flour. Beat it. Add the banana and chocolate chops, mix it. It has to be dropping consistency. Take a 8 inch spring form pan. Grease it. Pour the batter. Bake it at 180 degrees celcius for 30 minutes. To check, insert a tooth pick, it should come out clean. Take it out from the oven, cool the cake before making the cheese cake.
P.S. The batter will look curdle... but don't worry.
If you don't want cheese cake, you can just follow the cake recipe and make just the cake.
For the Eggless Chocolate Chips Banoffee Cheese Cake
1 Chocolate Chips Banoffee Cake base
250 grams / 1 cup Cream Cheese
2 tbsp Curd
1/3 cup Thick Cream
1 tsp Lime juice
1/2 tsp of Vanilla Essence
1 tsp Vegetable Gelatine or Agar Agar powder
6 tbsp of Hot Water
1/3 cup Sugar
3 tbsp Chocolate Chips
1 tbsp Chocolate Chips for garnishing
1 small bowl of Chocolate Ganache and a nozzle of your choice..
1/4 tsp Salt
Beat all the above ingredients except cream, chocolate chips and veg gelatine in a mixing bowl. Add hot water to the gelatine powder and dissolve the gelatine. Add the cream and veg gelatine beat it again. Add 3 tbsp chocolate chips and mix it. Press the cake lightly with a flat surface. Pour the batter on the cake, sprinkle 1 tbsp chocolate chips on the top of cream cheese. Cover the mould with a foil paper. Keep it in the refrigerator for 6 to 8 hours. Unmold it and decorate it with chocolate ganache.
P. S. If you are in a hurry then keep it in the chiller for 3 hours and the unmould it.