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!
Cakes & Bakes: Baked Banana Cheesecake
- for the base
- 150g/5oz ginger nut biscuits
- 50g/2oz butter
- 25g/1oz Demerara sugar
- for the cake
- 400g/14oz cream cheese
- 125g/4½oz low fat plain yoghurt
- 2 eggs
- 1tsp vanilla essence
- 2 medium-sized, very ripe bananas
- 180g/6½oz caster sugar
- Preheat the oven to 160ºC/325ºF/Gas mark 3
- Grease a 20cm/8in deep, spring-form cake tin
- 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), puree the bananas
- Add the banana puree 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.