Baked Banana Cheesecake香蕉芝士蛋糕

I remembered I have baked this banana cheesecake a long long time ago... Ya, it was in year 2011. Hmm... 10 years ago! Huh!! 😅 Since I have some leftover banana sitting in the fridge, so I decided to use them to bake banana cheesecake.

Baked Banana Cheesecake香蕉芝士蛋糕

Ingredients:

Bottom base: 

160g Digestive biscuits 

80g butter 

Fillings: 

275g cream cheese, softened

60g caster sugar 

1 tsp vanilla extract

350g  mashed banana (I used leftover banana, If you can use 400g banana)

3 eggs

How I made it:

1. Mix together Digestive biscuits crumbs and melted butter in a bowl until combined. Press mixture into bottom of prepared 7" pan. Refrigerate the crust while preparing filling. 

2. Preheat the oven at 160°C. 

3. Beat the cream cheese to soften it and then add the sugar. 

4. Mix in vanilla extract and mashed banana till combine.

5. Mix in the beaten eggs one at a time till just combined. (Do not over beat or mix)

6. Take the pan out of the the freezer and line the outside of the pan with a layer of foil. This will protect it from the water bath.

7. Sit the pan in a tray and pour in the cheesecake filing. Fill the pan with just-boiled water to come about halfway up the cake pan, and bake in the preheated oven at 160°C for 50mins. 

8. Remove the tray of water, continue to bake at 180°C for 15 minutes. Cool the cheesecake in the pan on wire rack. 

9. Chill in the fridge once it’s no longer hot, covered with clingfilm, refrigerate overnight or at least 4 hours before cutting it to savor.

Happy Baking !