I bake this banana cheesecake for many years and still it's one of my favorites cheesecake. This is something can be made in advance, keep in the fridge and serve casually for my guests without any hassle.
Recipe for 9 Inches spring form pan Bottom base: 155g Digestive biscuits 75g butter Fillings: 500g cream cheese, softened 90g caster sugar 1 teaspoons vanilla extract
1 ½ cups mashed banana (700g overripe bananas)
How I made it:
- To make the base, process the biscuits in the food processor to make rough crumbs and add the melted butter. Process again until it makes damp, clumping crumbs and then tips them into a 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filing.
- Preheat the oven to 160’C. Put a kettle on to boil.
- Beat the cream cheese to soften it and then add the sugar. Mix in vanilla extract and mashed banana till combine.
- Mix in the beaten eggs one at a time till just combine. (Do not over beat or mix)
- Take the springform tin out of the the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
- Sit the springform tin in a roasting pan and pour in the cheesecake filing. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour.
- The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool.
- Chill in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight.