Baked cheesecake with banana. Served with caramel sauce and cream.
| Servings | 10 Portions |
| Tags | Bakery | Dessert | Fika | International | Milk | Party Food |
| Allergens | Eggs, Gluten, Milk, Wheat |
| Prep Time | 15 min |
| Rest Time | 480 min |
| Cook Time | 90 min |
Here is a cheesecake that may take a little time to prepare, but it will be (in my opinion anyway) a good result for all banana lovers.
Letting the cake cool in a turned off and still warm, but opened, oven makes a little difference so don't skip it. It is a cake that takes a little time to get good. It will be good after a few hours in the fridge, but it will be best the next day. It is therefore advantageous to prepare it the day before.
Make sure that all ingredients are at room temperature before mixing everything together. It will make a big difference in the end result. Other things that can affect the result are the type of cream cheese used. I tried 2 times with cheaper cream cheese and had a little problem but immediately after I used a better variety I got the consistency I was looking for. The cheaper cream cheese contained a whole bunch of shady ingredients so I'll avoid it in the future.
I tried a few different springform pans for this and thought I got the best results with one that was 25cm in diameter. With one that was 21cm in diameter, everything just fit and I also had to adjust the cooking time and overall I didn't think the results were as good.
When I weighed the bananas in this recipe, it was quite different. I ended up using 3 smaller bananas, but on another occasion it was 2 instead of getting the same amount. So I weighed and started with 3 bananas, which gave 285g after I peeled them. With the peel, they weighed about 450g, but that of course varies too.
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Ingredients
Directions
- Preheat the oven to 175°C. Mix the digestive biscuits in a food processor.
- Melt the butter and add it.
- Pour the mixture into a springform pan (25cm diameter) and press it out.
- Bake in the oven, 8-10 minutes. Let cool.
- Preheat the oven to 150°C.
- Whisk the room temperature cream cheese in a bowl.
- Add sugar, vanilla sugar and sour cream. Beat with an electric mixer until well mixed.
- Mix the bananas in a food processor, add and beat slowly until everything is well mixed.
- Add one egg at a time and mix well.
- Pour the batter into the springform pan.
- Bake for 80-90 minutes or until the edges have become firm but the center still wobbles a little.
- Turn off the oven and open it slightly (e.g. with a wooden spoon). Let stand for 1 hour.
- Remove from oven and let cool at room temperature for 1-2 hours.
- Cover cake and refrigerate for at least 6 hours, preferably overnight.
- Run a knife along the edge of the pan to release the cake more easily.
- Serve with caramel sauce, sliced banana and whipped cream.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 6138.24 kcal | 613.82 kcal | 278 kcal |
| Carbohydrates | 529.48 g | 52.95 g | 23.98 g |
| Fat | 406.93 g | 40.69 g | 18.43 g |
| Protein | 102.01 g | 10.2 g | 4.62 g |
| Sugar | 341.14 g | 34.11 g | 15.45 g |
| Salt | 9.72 g | 0.97 g | 0.44 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
