Cakes & Bakes: Baked Banana Cheesecake

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Home-made baked banana cheesecake | H is for Home

Our favourite dessert to make for a dinner party is a freshly-baked, light & airy vanilla cheesecake. The recipe we posted, one of Gordon Ramsay‘s, is by far the most popular of our Cakes & Bakes series.

This week, I suggested to Justin that I’d make a baked banana cheesecake for a change. Being a traditionalist, he wasn’t as enthusiastic about the idea as I was. I went ahead and made it anyway – I thought that if it was put in front of him, he’d eat it anyway. And so he did!

The secret to a light & airy banana cheesecake is to whisk the mixture to within an inch of its life. Using an electric food mixer makes the job a lot less laborious. However, doing it by hand with a balloon whisk will burn off a lot more calories and tone up the bingo wings! 🙂

 

Home-made baked banana cheesecake | H is for Home

Baked Banana Cheesecake

Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • for the base
  • 150 g/5oz ginger nut biscuits
  • 50 g/2oz butter
  • 25 g/1oz Demerara sugar
  • for the cake
  • 400 g/14oz cream cheese
  • 125 g/4½oz low fat plain yoghurt
  • 2 eggs
  • 1 tsp vanilla essence
  • 2 medium-sized very ripe bananas
  • 180 g/6½oz caster sugar

Instructions
 

  • Preheat the oven to 160ºC/325ºF/Gas mark 3
  • In a food processor, grind the ginger nut biscuits making sure there are no lumps
  • In a medium-sized saucepan on a low heat, add the butter & Demerara sugar and stir until the butter is melted and sugar has dissolved
  • Remove from the heat, add the ground ginger nuts and mix
  • Put the mixture into the cake tin and press firmly & evenly into the base using the back of a spoon
  • Put the tin into the fridge while you make the cake mixture
  • In a food mixer, using the balloon whisk attachment, mix the cream cheese and yoghurt on a high speed setting for 3 minutes until aerated
  • In the food processor that was used for grinding the ginger nuts (no need to clean it out between the two stages), purée the bananas
  • Add the banana purée to the cheese & yoghurt mixture and whisk on a low speed for a minute
  • In a measuring jug, whisk the eggs before adding it to the cake mixture in 2 stages, whisking after each addition
  • Add the vanilla essence to the mix then add the caster sugar and whisk until well blended, light & airy
  • Remove the cake tin from the fridge and cover the bottom & sides with a double layer of tin foil
  • Pour the cake mixture into the tin, over the ginger nut base and place the tin into a deepish baking tray
  • Add water to the tray, to a level about 1.5cm below the rim
  • Carefully put the tray containing the cake tin into the oven and bake for 75 minutes
  • Remove from the oven, take the cake tin out of the water bath and allow to cool for 10 minutes
  • Remove the cake from the tin, allow to cool for a further 20 minutes before chilling in the fridge for a couple of hours or overnight.

 

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