Baked Banana Cheesecake with Shortbread Crust
No better way than this baked cheesecake to use up a few ripe bananas. This cheesecake sits on a shortcrust base and has a thick and creamy texture. Not overly sweet and made without any double or sour cream, the lower sugar and fat content in this baked banana cheesecake does not take away from flavour. Serve with a dollop of crème fraiche or caramel sauce for an ultimate experience!
Equipment
Ingredients
Shortcrust Base
- 125 g plain flour
- 80 g butter softened
- 40 g caster sugar
Cheesecake filling
- 2 ripe bananas around 200g
- 400 g cream cheese
- 1 egg
- 1 egg yolk
- 60 g caster sugar
- ½ teaspoon ground cinnamon
- ½ lemon juice only
Decoration (optional)
- 1 teaspoon cocoa powder
- 1 banana
Instructions
- Preheat the oven to 160C. Line the bottom of your cake tin with baking parchment.
- To make shortbread base, mix flour and caster sugar in a bowl and rub in the butter until the mixture resembles breadcrumbs. Tip this into your lined tin and press into the base with the back of the spoon.
- Bake shortbread for 20 minutes or until very lightly browned. Leave it to cool down slightly in the tin whilst you make the filling.
- Lower the oven temperature to 140C Fan.
- Mash two bananas with q tablespoons of lemon juice to prevent the banana browning. Beat in all other filling ingredients until well combined.
- Pour the filling onto your shortcrust base and put it into the oven for 45 minutes. Then turn the oven off and leave the cheesecake to cool in the oven for another hour. Don't open the oven door.
- Cool it completely at room temperature before transferring it to the fridge.
- When you're ready to serve, run a knife around to help remove then cheesecake from its tin. Decorate with cocoa power and sliced bananas. And serve with some whipped cream, soured cream or better yet, caramel sauce.
Tried this recipe?Let us know how it was!