How wonderful to share with you my friends, what a lovely day it’s been today. A few rays of Autumn sunshine, although the air is crisp and cool, a little home-style baking, time to write and hear back from a friend via e-mail and an afternoon ‘happy moment’ with my sister with coffee and a slice of this baked banana cheesecake.
‘Happy Moment’ a small indulgence while on the Slimmer Mediterranean Diet
This baked banana cheesecake, sort of just came together while out shopping, I had decided not to through away those forgotten bananas before not attempting to bake something with them. In my mind, was my favourite banana bread recipe, but while out I picked up one (I have too many!!) of my monthly cooking magazines. And wow! just what I needed a seasonal special on baking with banana’s. Chocolate & Banana French toasties;Banana & Apple friands; Beef vindaloo with coconut & banana sambal; Banoffee trifle; Spiced banana tarte tatin…but I had to use those over ripen banana’s and the recipe to win me over was the baked banana and caramel cheesecake. I substituted the caramel for chocolate.
Recipe: Baked Banana Cheesecake (Adapted from GoodFood Magazine)
250 grams plain biscuits, grounded + 100 grams butter, melted + 1/4 cup (20g) desiccated coconut + 1 teaspoon cinnamon + 2 large ripe bananas + 375 grams cream cheese, room temperature + 250 grams mascarpone, room temperature + 1/3 (75g) caster sugar + 3 eggs, room temperature + 100 grams chocolate dark 70% cocoa.
Grease and line a ‘cheesecake’ tin 26cm round with baking paper. Place biscuits in a kitchen whiz and ground until a fine crumb. Place in a bowl, adding the coconut and the melted butter. Combine and press firmly the crust mixture into the bottom of the tin. Refrigerate for 30 minutes.
Preheat oven to 170°C. Mash the bananas until smooth and set aside. In a bowl add the cream cheese and beat with an electric beater until smooth. Add mascarpone and sugar, continue beating gently adding the eggs one at a time. Fold in banana. Spoon over the crumbed set base. Melt the chocolate drizzle into filling and use a skewer to create a marble effect. Work quickly.
Bake in oven for 40-45 minutes, until set. Let to cool inside oven, with door slightly open and oven tuned off.
Enjoy friends, hope you have a great weekend.
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