The cheesecake part of this cake was great. Super creamy and light textured. I had a moment of doubt post-baking, when I peeked in the oven at the cooling cheesecake which was still wobbling seriously, but when I returned from my outing to the “hipster mall” as my 17-yeart-old dubbed it, all was well.
I can’t say the same for the chocolate sponge, which burnt on the bottom, for reasons that I do not understand. The uneven side coverage was entirely my own fault. I was listening intently to an audiobook, so I skimmed the instructions on how to cut the sponge and improvised. Bad idea. I should know by now that I have to read these recipes through a few times without distractions.
Making the sponge proceded without a hitch. I had trouble finding alkalized cocoa, so I substituted regular, after research indicated flavor would be affected but leavening should be fine.
Here’s the batter, and the completed cake, which looks just fine from the top. I think it might have fared better higher up in the oven.
Here are the cream cheese and sugar ready to go.
white chocolate banana to flavor the cheesecake. I made a Costco run last week, and got more bananas than even my banana-loving family could consume. So after freezing a few for future use, I decided a banana-chocolate cheesecake would be just the ticket.
The bananas combined with the cream cheese nicely. My substitution was part of the reason I was worried when I saw wobble in the oven, but it wasn’t a problem despite the higher moisture content of bananas vs white chocolate.
The final result is entirely respectable, excepting the leathery sponge crust…
I will read the other blogs with interest to see what I should change to make the sponge come out right next time.