Chocolate Wrapped Banana Cheesecake
Peanut Graham Crust
1/2 cup (1 stick) butter, at room temperature
1/4 cup packed light brown sugar
2 cups graham cracker crumbs
1 large ripe banana, mashed
1 cup unsalted roasted peanuts, finely chopped
Banana Cheesecake Filling
3 large ripe bananas
1 tablespoon fresh lemon juice
32 ounces cream cheese, softened
1/4 cup granulated sugar
1 pound mascarpone cheese
2 large eggs, at room temperature
1 tablespoon vanilla extract
Assembly
10 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
3 medium bananas
1/4 cup (1/2 stick) butter
1/4 cup packed light brown sugar
Make the graham cracker crust: Preheat oven to 375 degrees F.
Beat butter and sugar in mixing bowl until light and fluffy, using electric
mixer at medium-high speed. Add graham cracker crumbs and mix well. Add mashed
banana and peanuts and mix well. Press mixture into bottom of 9-inch springform
pan.
Bake for 20 minutes or until crust is golden brown and set. Cool in pan on wire
rack.
Make the banana cheesecake filling: Reduce oven temperature to 325 degrees F.
Peel bananas and place in food processor bowl. Cover and process until bananas
are pureed. Remove banana puree and place in bowl. Stir in lemon juice and set
aside.
Beat cream cheese in mixing bowl until smooth, using electric mixer at medium
speed. Add sugar and beat until light and fluffy. Add mascarpone cheese and beat
1 minute. Add eggs, one at a time, beating well after each addition. Add vanilla
and banana puree and blend well. Pour over crust.
Bake for 35 minutes or until filling still looks jiggly and under-baked. Cool in
pan on wire rack. Cover with aluminum foil and refrigerate several hours or
overnight. Cheesecake will set and be firm to the touch.
Assemble the cheesecake: Cut a piece of parchment paper or food-grade acetate to
fit around the side of cheesecake. Loosen cheesecake using a small knife. Remove
side of springform pan.
Place chocolate in small microwave-safe bowl. Microwave on MEDIUM (50% power)
for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened.
Stir until smooth and let cool.
Spread cooled chocolate evenly on strip of parchment paper. Allow chocolate to
set up partially so that it is not longer wet to the touch, but is still
malleable. Press chocolate-covered strip directly onto side of cheesecake.
Refrigerate cheesecake until chocolate is set. Peel off parchment paper.
Slice bananas on the diagonal. Place butter and brown sugar into skillet. Cook
until mixture comes to a boil and is smooth, stirring constantly. Add bananas
and heat until bananas are caramelized. Remove banana slices from mixture, one
at a time, and place on plate. Arrange bananas on top of cheesecake in
concentric circles. Serve immediately. |