American notes. banana and cardamom cheesecake recipe

The classic American dessert has become quite popular in Ukraine.

Cheesecake has become one of the most popular desserts in the world. Fruits, berries, chocolate and avocado are added to make the structure fattier. Salty cheesecakes with olives and pickled cucumbers are sometimes also prepared. Ukrainian chef Evgeniy Klopotenko recommends cooking cheesecake with banana and cardamom.


For shortcrust pastry:

  • 150 g butter 82.5%
  • 75 g of sugar
  • 3 eggs
  • 2 pieces of salt
  • 250 g wheat flour
  • ½ tsp baking powder

To fill in:

  • 500 g cheese 9%
  • 150 g sugar (+25 g for berries)
  • 2 bananas
  • ¼ tsp ground cardamom
  • 50 ml sugar 20% (or kefir 2.5%)
  • 250 g fresh or frozen currants
  • 2 tsp. l. cornstarch

First, take the butter out of the fridge so it comes to room temperature and softens a little.

If you have frozen berries, do not thaw them first, as the berries may release juice. Wash fresh currants, sort them out and put them on a paper towel so that the water is absorbed from them.

Then we make the shortbread base of the cheesecake. We take three eggs and separate the eggs from the white. Leave the whites for the corn filling. In a bowl or bowl of a food processor, mix 150 g of soft butter 82.5% with 3 yolks and 150 g of sugar.

Add 250 g of wheat flour, ½ tsp to a bowl or bowl of a food processor. baking powder and two pinches of salt to balance the taste. Mix these ingredients until smooth.

We take a collapsible form with a diameter of 22 cm, put the shortbread dough in it (it must be cooled).

We move the tea onto a sheet of parchment and cover with a second sheet. We form a circle of such a diameter as a shape. We remove the top sheet and move the dough to the form, press it to the bottom and to the sides.

At this time put the form with a sand base in the refrigerator for 20 minutes.

At this time we heat the oven to 220 degrees.

Filling out. Pour 500 g of cheese 9% into a deep bowl, add 2 medium-sized bananas, 3 remaining egg whites, 50 ml of sugar 20% or kefir at least 2.5%, 150 g of sugar and ¼ tsp. ground cardamom. We break all these ingredients with a blender into a homogeneous mass.

Then, in a separate bowl, mix 250 g of fresh or frozen berries with 2 tbsp. l. corn starch and 25 g of sugar.

We take the form from the sand base from the refrigerator, pour the currants with corn stalks to the bottom, spread evenly. And poured our corn filling on the berries. We level all this with a silicone spatula.

After all the necessary steps, we put our cheesecake in the oven and reduce the temperature to 160 degrees.

Dessert is prepared 1 hour 15 minutes.

When the cheesecake is ready, take it out of the oven and leave it in the tin until it cools and stabilizes.

Remember how to eat the perfect salted caramel ice cream.

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