No Bake Banana Cheesecake with Chocolate Ganache
A perfect frozen treat for your summer parties and brunch or just a treat that is made with no fuss - No Bake Banana Cheesecake with Chocolate Ganache
American, english, French
Food processor - optional, If not available use large bowl and hand whisk.
8" Round Springform Pan
For the Cheesecake
One small pack approx.
About 120 grams
Divided in to 3/4 and 1/4
Not too mushy
Line and Prepare the spring form pan.
In a food processor, add the digestive biscuits and 1/4 cup of the condensed milk and pulse until crumbly.
Empty the contents onto the prepared pan and spread. Press down with a glass tumbler until evenly spread.
In a cleaned food processor bowl add the cream cheese, banana and the remaining condensed milk.
Process until smooth.
Pour it on top of the biscuit crust and freeze at least for 3-4 hours.
Make the ganache
In a sauce pan heat the heavy cream. Switch off the flame.
Add the dark chocolate pieces and cover it for five minutes.
After 5 minutes add the icing sugar to the chocolate and the cream. Using a hand whisk, whisk until a soft and smooth filling is ready[About 3-4 minutes]
Pour the filling in a piping back if you like and drizzle over the frozen cheesecake.
Keep in freezer until you are ready to serve.
Slice and serve.
Use Dulce le Leche in place of condensed milk if you want a toffee flavor in the cheesecake.
Slice using a clean knife for clean pieces.
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A Recipe from Parveenskitchen.com