Baked Banana cheesecake recipe is very delicious and easy to cook. The ingredients are very simple and easy to find. The taste is very rich and creamy. The texture is smooth and soft.
Baked banana cheesecake is perfect for any occasion. It is a great dessert for a party or potluck. It is also a great snack for kids. Kids will love the taste of baked banana cheesecake. This recipe is a must try recipe.
Your craving for cheese will be satisfied with this amazingly delicious recipe. You may have your doubts about how tasty this one would be considering it is healthy. But, don’t be fooled by the name, you have to eat it to believe.
Ingredients
For Base
– 50 gms butter
– 75 gms finely crushed oatcakes
– 50 gms cream cracker
– 1 tbsp cocoa, plus extra for dusting
– 1 tbsp of finely chopped salted peanuts plus extra to scatter over
For Topping
– 2 small ripe bananas
– Juice of 1 lemon
– 2 x 250g tubs ricotta
– 200gm tub of Greek yoghurt
– 4 large eggs
– ½ teaspoon sugar free vanilla extract
– 2 tbsp corn flour
– 200ml double cream
Preparation
- Heat the oven to 350 degree F. Lightly grease a non-stick loose-based 22cm cake tin.
- Melt the butter in a pan and to this add in crackers, chopped peanuts, cocoa and oatcakes until well coated.
- Press into the base of the tin until it forms a firm layer and then allow it to bake for 10 minutes. Remove from the oven and increase the heat to 420 degree F.
To make a topping, - mash the bananas with lemon juice in a large bowl. Beat the ricotta, eggs, yoghurt, vanilla and corn flour until everything is mixed well.
- Pour this onto the biscuit base and bake it for 10 minutes and then bring down the temperature of the oven to 230 degree F and cook for an additional 25 minutes.
- Turn off the oven and allow the cheesecake to cool inside. When cold chill it for 3-4 hours.
This Baked banana cheesecake recipe is a delicious and easy way to enjoy a classic dessert. The rich and creamy cheesecake filling is perfectly offset by the sweet and juicy bananas, making it a perfect treat for any occasion.
Best of all, this recipe can be made in advance, so you can enjoy it without having to worry about last-minute preparations. Simply bake the cheesecake, then refrigerate it until you’re ready to serve.
So whether you’re looking for an impressive dessert to serve at a dinner party or a simple treat to enjoy on a weeknight, this baked banana cheesecake Recipe is sure to please.
Baked Banana Cheesecake
Ingredients
For Base
- 50 g Butter
- 75 g finely crushed oatcakes
- 50 g cream ceacker
- 1 tbsp cocoa, plus extra for dusting
- 1 tbsp finely chopped salted peanuts plus extra to scatter over
For Topping
- 2 small ripe banana
- 1 lemon juice
- 2x250g tubs ricotta
- 200 g tub of Greek yoghurt
- 4 large eggs
- 1/2 tsp sugar free vanilla
Instructions
- Heat the oven to 350 degree F. Lightly grease a non-stick loose-based 22cm cake tin.Â
- Melt the butter in a pan and to this add in crackers, chopped peanuts, cocoa and oatcakes until well coated.Â
- Press into the base of the tin until it forms a firm layer and then allow it to bake for 10 minutes.Â
- Remove from the oven and increase the heat to 420 degree F.
To make a topping
- mash the bananas with lemon juice in a large bowl.
- Beat the ricotta, eggs, yoghurt, vanilla and corn flour until everything is mixed well.
- Pour this onto the biscuit base and bake it for 10 minutes and then bring down the temperature of the oven to 230 degree F and cook for an additional 25 minutes.Â
- Turn off the oven and allow the cheesecake to cool inside. When cold chill it for 3-4 hours