Saturday, 17 December 2016


250 grams milk arrowroot biscuits
110 grams butter, melted
750 grams cream cheese, softened
2/3 cup sugar
2 Tablespoons cornflour
3 eggs
3/4 cup mashed bananas (about 2 medium)
1/2 cup thickened cream
2 teaspoons vanilla

preheat oven to 180 c. grease sides and line bottom of 24 cm. springform tin.

blitz the biscuits.
add melted butter and mix till well combined.  press across the bottom and up the sides of the tin.
refrigerate while making filling.

in a large bowl, using an electric mixer, beat the cream cheese until smooth and creamy.
add sugar and cornflour. beat until combined. add eggs, one at a time, beating well after each addition.

beat in bananas, cream, and vanilla.

pour cream cheese mixture into biscuit base. place tin on a baking tray and cook 15 minutes.

reduce oven temperature to 100 c. and  continue cooking 75 minutes.

cool completely on a wire rack. refrigerate cheesecake uncovered, for 6 hours or overnight.

allow to stand at room temperature 15 minutes before serving.


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