We already mentioned the cheese-cake queen in Paris Séphora Saada, creator of She’s Cake, the cult address of the New York cake. Pegged to the publication of her book by Hachette cuisine, she has shared with us her recipe for the banana-Nutella » cake, totally addictive.
FOR 10 PERSONS
- 45 min. of preparation
- 45 min. cooking
- 8 h. resting time
UTENSILS
- 10 stainless steel molds of 7,5 cm
diameter
- Blender
CAKE CRUST
Step 1
Preheat the oven to 180 °C (th. 6). Reduce the biscuits into powder in the blander.
Melt the butter on a low flame then add in order to obtain a grainy dough.
Step 2
Spread the nuts on a pastry plaque covered with sulfurized paper.
Leave them in the over at 150 °C (th. 5) during about 20 min so they are nice and golden.
Blend until reduced to powder. Then introduce in your mixture.
Step 3
Spread the dough at the bottom of the stainless steel circles (about 2 cm high) and stack well. Place the plaque in the over for 10 min then let cool down.
THE CHEESECAKE MACHINE
Step 1
Delicately mix the cheese and the sugar. Add the Nutella and slowly mix to obtain a smooth mixture.
Step 2
Add the eggs whole then incorporate the fresh cream. Slowly pour the milk in order to make the mixture less thick. Pass your preparation through a sieve to avoid grainy lumps.
Pour on the precooked dough bottom.
Step 3
Cut the banana into pieces and sprinkle the pieces inside the cream. Bake for 45 min at 140 °C.
Remove the plaque from the oven and cool down.
Leave in the icebox at least 8 h before enjoying this fresh cheesecake.
Small tip?
You can replace the banana with a pear !
Photography Virginie Garnier, stylist Sidonie Pain.
Also discover the clafoutis with coconut milk, banana and blueberries.
