Chocolate banana ripple cheesecake from Sweet (page 216) by Yotam Ottolenghi and Helen Goh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from publisher: In step 1, decrease oven temperature to 325°F/170°C and after step 3, decrease the oven temperature to 300°F/150°C.

  • Pandan on September 07, 2024

    Really good and not that difficult to make! It does require a ton of chocolate though. Tasted really good, I would have preferred it without the sliced bananas though as I prefer ripe bananas to be mashed up. Next time I would use firmer bananas for the slices and a ripe one only for the ganache.

  • lilham on November 12, 2023

    Very rich but so delicious. This isn’t much harder than other cheesecakes I have made before. What sets it apart is the base. It is deliciously chocolatey. So much better than using chocolate digestives.

  • DePollepel on June 19, 2021

    amazing! serve small pieces because it is very heavy. maybe add some fresh fruit

  • anya_sf on December 07, 2017

    I made the crust 2 days ahead. All the steps are easy, but the whole thing still takes quite a while, as cheesecakes usually do. I melted the chocolates in the microwave, but otherwise followed the instructions exactly, and the cake turned out great. It tasted just like it sounds - chocolate, banana, and cheesecake. The banana flavor really comes through. The white chocolate isn't noticeable. It looks really impressive, but isn't at all difficult. Highly recommended if you love chocolate, banana, and cheesecake.

  • darcie_b on October 03, 2017

    The crust is divine and the remainder of the cheesecake is excellent. The white chocolate flavor is nearly indiscernable so don't worry about using it even if you aren't a fan of white chocolate.

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