Banana Cheesecake with Polish Soufflé
Baking and Desserts • Poland
Description
In general, I like to keep the dough to a minimum. The amount of dough is calculated for a round pan with a diameter of 26 cm.
Ingredients
- Butter 5 oz
- Farm fresh eggs 7 pieces
- Sugar 10 oz
- Wheat Flour 1 cup
- Baking Powder ½ teaspoon
- Cocoa Powder 3 tablespoons
- Sour Cream 1 tablespoon
- Cottage cheese 20 oz
- Bananas 2 pieces
- Citrus Zest Mix 1 teaspoon
- Potato protein 1 tablespoon
- Meyer Lemon Juice 2 tablespoons
- Vanillin 1 tablespoon
- Saffron 1 teaspoon
- Poppy seed paste 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the dough. Grate the cold butter, add the yolks, sugar, sour cream, cocoa powder, and baking powder. Mix with a mixer.
Step 2
Add the flour. The dough will be stiff.
Step 3
Form a ball and refrigerate for about 20–30 minutes.
Step 4
While the dough is cooling, prepare the filling.
Step 5
Beat the eggs with sugar.
Step 6
Blend the bananas, lemon zest and juice, vanilla sugar, saffron (for color), and starch until smooth.
Step 7
Mix the bananas with the eggs, add the cottage cheese, and blend everything again.
Step 8
Grease a springform pan with butter and generously sprinkle with poppy seeds.
Step 9
Remove the dough and grate it directly onto the bottom of the pan. Pour the filling on top and bake in the oven at 320°F for 15 minutes.
Step 10
Meanwhile, prepare the soufflé.
Step 11
Beat the chilled egg whites with a pinch of salt, sugar, and cocoa until soft peaks form. There are two nuances: 1 — the sugar should be minimal (about 40 grams), 2 — the peaks should be soft. If we add more sugar or beat it stronger, we will get a banal protein crust on top, but we need a delicate soufflé.
Step 12
Remove the cheesecake from the oven, carefully spread the egg white mixture on top, and bake at 320°F for an additional 1 hour 15 minutes.
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