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Banana Cheesecake with Polish Soufflé

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Baking and Desserts | Poland cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

16

🍽️ Servings

9

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 - 3.5 oz
  • Farm fresh eggs - 7 pieces
  • Sugar - 9.9 oz
  • Wheat Flour - 1 cup
  • Baking Powder - ½ teaspoon
  • Cocoa Powder - 3 tablespoons
  • Sour Cream - 1 tablespoon
  • Cottage cheese - 21.2 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 - 1.8 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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