Toorjuustukook banaani ja šokolaadiga

Cream cheesecake with banana and chocolate

All chocolate and banana lovers, this recipe is for you.
I would call this cake a blender cake. Why? Because in addition to an oven, all you need is a blender.
I really like such simple baked cakes, with cottage cheese or cream cheese. When I came up with this recipe, I also assumed that it would be super easy. No whipping, melting, or mixing several times. Easy, not only for me, but also for you.
So easy to make that I didn't even want to crush the cookies for the base. It shouldn't take more than 15 minutes to make the filling.
I recommend that you prepare the cake the night before and let it sit in the fridge overnight and then decorate it. That way, the cake will be much darker.

Most of the filling ingredients go straight into the blender and then onto the cookies. Sounds easy, right?
Since I get a lot of questions about decorating a cake, I'll show you step by step how and what I use when decorating.
I made the cake in a 20cm diameter cake tin. If you use a larger tin, use more cookies and you'll get a shallower cake.

Base

Digestive biscuits 120g

Cover a baking sheet with baking paper, place a cake tin on top and arrange the cookies on the bottom of the tin (you can cut them in half first).
You can crush the remaining cookies a little smaller and press them into the empty spaces. Make sure that there are crumbs just around the edges of the tin, otherwise the filling may leak out of the tin.

Filling

2 bananas (the browner, the sweeter and better. Medium size, total 220g- 240g net)
800g cream cheese
condensed milk with chocolate (JAANI 250g pack - 150g in the cake and the rest in the sour cream topping)
2 eggs (medium size)
chocolate chips or chopped dark chocolate (54-56%) 75g

Preheat the oven to 160 degrees (use convection if possible, if not, bake at 170 degrees). Place a heatproof bowl or dish with water in the bottom of the oven.
If you are using a chocolate bar, chop it into smaller pieces.
Put the bananas, cream cheese and condensed milk in a blender and blend until smooth.
Add the beaten eggs and blend again until smooth.

Kalla segu küpsistele ja puista peale šokolaad.
Küpseta 160 kraadi juures 30 minutit, lisa hapukooresegu ja küpseta veel 10 minutit.

Sour cream topping

sour cream 20% 100g
condensed milk with chocolate 80-100g

Squeeze the remaining condensed milk into a bowl and add sour cream to it, mix until smooth.

Once the cake has been in the oven for 30 minutes, pour the sour cream mixture over it and bake for another 10 minutes. (Try to do this as quickly as possible so that the cake doesn't stay out of the oven too long. Otherwise, the cake may collapse and crack.)
The finished cake will still be slightly jiggly in the middle.
Turn off the oven and leave the cake to cool in the oven (about an hour). Too sudden a change in temperature will cause cracks in the cake.
If necessary, keep at room temperature for another 30 minutes and then refrigerate.
Remove the mold from the cooled cake.
Cream cheesecake is best the next day.

When decorating, I always start with the largest decorations. I evenly distribute 4-8 half Domino cookies on top.
Then I place the taller decorations (waffle sticks, pretzels) on top of the cookies.

Next, I place something smaller round (chocolate-covered cookie balls, blueberries, etc.) between the dominoes. I place chocolate chips on the other side of the cookies. Finally, I sprinkle chocolate chips, berry crumbs, etc. on the outside edge.