Banana and Lime Cheesecake

BANANA AND LIME
CHEESECAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
BANANA AND LIME CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
GELATIN MASS
Ingredients Total weight: ~ 14 g 100%
Powdered gelatin 200 Bloom 2g 14%

Cold water 12 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
3 Then take the mass out of the fridge and melt it. Remove the foam that might have formed with
a sieve if necessary.
4 Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors
for more convenient weighing and work. The ratio of gelatin and water is always 1:6. We take one
part of gelatin and six parts of water.
5 You may make the gelatin mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatin leaves, take the same amount of them as the gelatin in grams and soak them in cold water.
The gelatin leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.
SHORTBREAD
All-purpose flour 200 g 42%

Icing sugar 80 g 17%
Almond powder 30 g 6%
Sea salt 2g <1%
Butter 82% 110 g 25%
Whole eggs 40 g 9%
1 Mix the icing sugar, the flour, the almond powder and the sea salt in a mixer bowl.
2 Add the cold diced butter and process the mixture into fine powder using a paddle attachment.
Then add the eggs and mix just until combined.
3 Roll the dough to 2-3 mm thickness between two parchment sheets and bake it at 150 °C / 302 °F
for 15-20 min until golden brown.
4 Cool the shortbread down at room temperature and then grind it into powder in a food processor.
CHEESECAKE CRUST
Ingrеdients Total weight: ~ 505 g 100%

for 1 cake ring d=18 cm and h=6 cm
Baked and ground shortbread 420 g 83%

Butter 82% 80 g 16%
Lime zest 5g 1%
1 Mix the shortbread crumbs with lime zest and soft butter.
2 Put 350 grams of this mixture into a cake ring d=18 cm and h=6 cm and press it against the
sides of the ring to form even borders.
3 Then put the rest of the mixture (150 g) into the cake ring and press it to make the bottom part
of the crust.
4 Put the cheesecake crust in the fridge or freezer for 30 minutes.
BANANA CHEESECAKE MASS WITH LIME

for 1 cake ring d=18 cm and h=6 cm
Cream cheese 455 g 60%

Whole eggs 111 g 15%
Sugar 66 g 9%
Banana puree 120 g 15%
Lime zest 10 g 1%
Chilled cheesecake crust
1 Mix the room temperature cream cheese, sugar and lime zest in a stand mixer using a paddle
attachment. When the mixture turns smooth, gradually add the room temperature eggs and
banana puree, and mix until homogeneous.
2 Pass the mixture through a fine strainer. Incorporate the lime zest, left in the strainer, into the
mixture again.
3 Pour the cheesecake mass into the cheesecake crust and make sure it is even.
4 Preheat the oven to 200 °C / 392 °F, inject steam, put the cheesecake inside and reduce the
temperature to 100 °C / 212 °F. Bake the cheesecake for 40-50 minutes. When ready, the
cheesecake should set on the sides, but jiggle in the middle.
5 Leave the cheesecake to cool down completely at room temperature and then put it in the fridge.
BANANA CREAM
Banana puree 32 g 29%

Gelatin mass 5g 4%
Whipping cream 35% 75 g 67%
1 Bring the banana puree to 35-40 °C / 95-104 °F, add the melted gelatin mass and mix well.
2 Pour the cold cream into a mixing bowl and whip it with a whisk attachment on medium speed
until it increases in volume and turns light and fluffy.
3 Fold a little bit of the whipped cream into the banana mixture, which should be at about
30 °C / 86 °F, mix it and then add the rest of the whipped cream.
ASSEMBLING
Ingredients
Chilled cheesecake
Banana cream
Fresh bananas 3 pcs
Lime juice 20 g
1 When the cheesecake cools down completely, remove the cake ring by gently warming it with
a heat gun.
2 Then apply the banana cream to the top of the cheesecake and smooth its surface with an offset
spatula.
3 Slice the bananas lengthwise in halves, arrange them close to each other with a flat side down
and cut a disk out of them with a ring d=16 cm to be able to cover the surface of the cheesecake
with a banana layer without any gaps. Flip the bananas over and, using an offset spatula, transfer
them to the top of the cheesecake and place them on it with a flat side facing up.
4 Brush the banana layer with some lime juice.
SWISS MERINGUE
Egg whites 50 g 33%

Sugar 100 g 67%
1 Combine the egg whites and sugar in a bowl and place it over a saucepan with boiling water.
Cook the mixture, whisking constantly, until it reaches 60 °C / 140 °F.
2 Remove the mixture from the heat and transfer it into a bowl of a stand mixer. Whip it on medium
speed until a stable and glossy meringue is formed.
3 Put the meringue in a piping bag fitted with a 14 mm round tip and use it immediately.
DECORATING THE CHEESECAKE
Ingredients
Assembled cheesecake
Swiss meringue
Lime 1 pc
1 Pipe the meringue along the edge of the cheesecake.
2 Decorate the cheesecake with fresh lime zest.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
6
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com

Banana and Lime Cheesecake

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Banana and Lime Cheesecake

Uploaded by

Copyright:

Available Formats

BANANA AND LIME

Ingredients Total weight: ~ 14 g 100%

Powdered gelatin 200 Bloom 2g 14%

Ingredients Total weight: ~ 462 g 100%

All-purpose flour 200 g 42%

Ingrеdients Total weight: ~ 505 g 100%

Baked and ground shortbread 420 g 83%

4 Put the cheesecake crust in the fridge or freezer for 30 minutes.

BANANA CHEESECAKE MASS WITH LIME

Ingrеdients Total weight: ~ 762 g 100%

Cream cheese 455 g 60%

Ingrеdients Total weight: ~ 112 g 100%

Banana puree 32 g 29%

4 Brush the banana layer with some lime juice.

Ingredients Total weight: ~ 150 g 100%

Egg whites 50 g 33%

DECORATING THE CHEESECAKE

1 Pipe the meringue along the edge of the cheesecake.

2 Decorate the cheesecake with fresh lime zest.

https://www.fac https://www.in https://www.

You might also like