May 13, 2008

Banana Cheesecake

Some good friends of ours came over last night to help us eat the desserts that I forgot to take to my mother-in-law's. Both desserts got the thumbs up. Here is the recipe for Banana Cheesecake, note that you will need at least 3 hrs cooling time, so it can be better to make it the night before and cool it over night:

Banana Cheesecake

1 pack of Arnott's 'Nice' biscuits, crushed (you can do this by hand, but food processor is much quicker)
1/3 of a 250g block of butter, melted
2 packs of 250g packs of cream cheese, softened
1/2 cup caster sugar
2 tsp vanilla essence
1 and 1/2 cups mashed over-ripe banana (this is approx. 3 large bananas)
3 eggs, beaten lightly

  1. Preheat oven to 160 degrees C (Fan-forced. 180 degrees C if conventional oven).
  2. Grease and line a 23cm springform pan with baking paper.
  3. Place crushed biscuits in a bowl and mix with melted butter. Press firmly and evenly into prepared pan. Then refrigerate while preparing other ingredients.
  4. Beat cream cheese, sugar, and vanilla essence until smooth. Add banana and eggs, beat until smooth.
  5. Place tin on an oven tray, pour cheesecake mixture into tin. Bake for about an hour and a quarter, or until just firm.
  6. Cool in oven with door ajar (cooling baked cheesecakes too quickly can cause cracks on the surface). When cool to the touch, transfer to fridge and refrigerate for 3 hours or overnight.
Very banana-y and sweet without being sickly sweet.

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