Banana Cheesecake
published by setyanis on Jun 9, 2011
Banana cheesecake recipe.
Preparation time: 45 mins + 6 hours chilling
Makes one 23-cm cake.
| base | ||
| Butter | 110 g, diced | |
| Digestive biscuits | 200 g, finely crushed | |
| Brown sugar | 2 Tbsp, firmly packed | |
| Cornflakes | 50 g, crushed | |
| filling | ||
| Cream cheese | 500 g, diced | |
| Castor sugar | 100 g | |
| Lemon Juice | 1 Tbsp, strained | |
| Bananas | 500 g, mashed | |
| Powdered gelatin | 2 Tbsp, dissolved in 100 ml water | |
| Thickened cream | 300 ml | |
| Dark chocolate | 60 g, grated in chilled | |
| topping | ||
| Butter | 60 g | |
| Brown sugar | 120 g | |
| Whipping cream | 100 ml | |
| Pecans |
60 g, toasted and chopped |
base
- melt butter in pan over low heat. Add combined biscuits,sugar, cornflakes, and mix well. Fry until fragrant.
- With the back of the metal spoon, press into a greased spring-form or false-bottomed 23 cm cake pan. (Wear a disposable plastic glove if using your hand.)
- Cover cake pan and refrigerate for at least 30 minutes.
filling
- Beat cream cheese, sugar and lemon juice until smooth. Beat in bananas. Add gelatin and mix until combined. Blend in cream. Stir in chocolate
- Pour filling on biscuit base. Cover cake pan. Refrigerate for at least 6 hours.
topping
- Stir butter and brown sugar in a saucepan over low heat until sugar has dissolved. Stir in cream. Bring mixture to the boil. Simmer for 8 minutes without stirring. Remove from heat and transfer mixture to a bowl. Leave to cool.
- Transfer cheesecake to a serving plate. Decorate with caramel and pecans. Chill before serving.
tips:
for biscuit base, use either pure salted or unsalted butter. Avoid using margarine or butter substitutes because butter affects the taste of the biscuit base.
