Baked Banana & Chocolate Cheesecake (Gluten Free)

The combination of banana & chocolate always makes me happy, something to do with their natural serotonin content that boosts my mood. This is my first attempt at a banana cheesecake. The natural sweetness of the banana gave me the idea of reducing the sugar, but I ended up spreading Nutella over the top as I’ve had a particularly bad day…


2 tbsp butter, melted

100g gluten-free bread crumbs (from my particularly crumbly GF bread atempt. Crushed GF biscuits can also be used)

1 tbsp cocoa (optional)

2 tbsp golden syrup


2 bananas

250g quark or ricotta cheese

100ml double cream

4 tbsp icing sugar

1 tsp cornflour

1 organic egg, beaten

1 tsp vanilla extract

2 tsp cocoa

For extra chocolate fix, chocolate hazelnut spread (Nutella) to serve

  1. Preheat the oven gas mark 6.
  2. Place the bananas on a baking tray and roast for 15mins until the skins are black. Peel & mash with the back of a fork. Set aside to cool. Reduce the oven to gas mark 4.
  3. To make the base, mix all the ingredients together and press into the bottom of a pre-greased cake tin. Bake in the oven for 10mins, remove & cool
  4. Place the quark & cream in a mixing bowl. Beat in 3 tbsp of icing sugar and the cornflour.
  5. Then add the egg & vanilla extract. Mix until smooth.
  6. In a separate bowl, dollop 2 generous tbsp of the cheesecake batter. Add the cocoa & 1 tbsp icing sugar, blend until well combined.
  7. With the remaining cheesecake batter, add the mashed banana. Mix until well combined.
  8. Pour the banana mix on top of the biscuit base, then dollop the chocolate mix on to this. Using a chopstick, swirl these two together to form a marbled pattern.
  9. Bake for 30-40mins, until just set in the centre and firm around the edges. Turn the oven off but leave the cheesecake to cool there for 1 ½-2 hrs, before transferring to the fridge to chill completely.

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