Sandra Djohan

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BAKED BANANA CHEESECAKE


  • 250 gcream cheese, softened
  • 160 mlthickened cream, plus extra, whipped, to serve
  • 55 g(¼ cup firmly packed) brown sugar
  • 1egg
  • 1 tspvanilla extract
  • ½ tspground cinnamon, plus extra, to serve

Base

  • 60 ml(¼ cup) thickened cream
  • 55 g(¼ cup firmly packed) brown sugar
  • 20 gunsalted butter
  • 1 tspvanilla extract
  • ½ tspground cinnamon
  • 2bananas, thickly sliced

 

Instructions

  • Chilling time 2 hours
  • To make base, place cream, brown sugar, butter, vanilla and cinnamon in a saucepan with ¼ tsp salt over medium-low heat. Bring to a gentle simmer, stirring to dissolve sugar, then cook for 2 minutes or until thick and syrupy. Add bananas, then divide mixture among 4 x 250 ml ovenproof dishes (see Note). Set aside.
  • Preheat oven to 160°C. Process cream cheese, cream, sugar, egg, vanilla and cinnamon in a food processor until smooth. Divide among prepared dishes, then bake for 15 minutes or until golden and puffed with a slight wobble in the centre. Cool to room temperature, then chill for at least 2 hours. Serve topped with whipped cream and dusted with extra cinnamon.

Note

• You can also use ovenproof dishes of different shapes and sizes, simply divide mixture evenly among them.

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