BLATHER REVIEW

Chocolate and Banana Cheesecake

Well, I need something to post today (I hate having those blank days on my calendar), and Jennifer has posted a cheesecake recipe of at Munuviana which inspires me to finally post my chocolate and banana cheesecake recipe. YUM!!

What you need:

An 8" round aluminum foil pie tin. (If you have a springform pan, use that!)

1 1/2 cups crushed graham crackers. (You can a box of pre-crushed graham crackers at the supermarket rather than crushed them yourself [which takes a while]. You can also just buy a pre-crushed crust in a tin at most supermarkets, so if you wanna skip the whole crust making thing then go ahead. I just have an irrational aversion to not doing everything from scratch.)
1/2 cup of melted butter. (if your making the crust yourself)
1 1/2 package of cream cheese. (warm it in the oven to soften it.)
3 large ripe bananas. (peel 'em and get rid of any stringy stuff.)
1/3 cup of semi-sweet chocolate morsels, softened in the oven (in a glass measuring cup), but not completely melted. (the tinier the better.)
1 cup of sugar.
2 tablespoons of flour.
1 teaspoon of vanilla extract.
2 extra-large eggs, beaten.
1/4 cup of milk.

Preheat the oven to 375. (if you have an oven thermometer, use it.)
For the crust; mix the crushed graham crackers with the melted butter 'til it's nice an consistent, and press the crackers into a crust in the tin. Try to make is consistent as possible, building the sides is the most tedius, but it's not so bad.

In a large mixing bowl mix crush the bananas into a paste, then mix them with the softened cream cheese. (If you have an electric mixer, I'm jealous.)
Mix in the sugar, flour, eggs and vanilla. Stir until homogenous.

Gently mix in the softened chocolate morsels in small doses using a teaspoon. Try to spread them evenly, but not mixed completely. You want little pockets of chocolate, but not too chunky.

Pour the filling into the crust and pop it in the 375 oven for 45 minutes.

Let it cool for an hour, then, with scizzors, cut the sides of the pie tin vertically to get the cheesecake out.
Leave it in the fridge for a few hours before cutting and inhaling it.

Posted by Tuning Spork at September 7, 2003 06:37 PM