A light cheesecake with banana fragrance that everyone loves, so perfect for a cup of hot coffee
Author Ann Low
Prep Time 15mins
Cook Time 40mins
Total Time 55mins
200goverly ripe bananasmash with 1/2 tbsp lemon juice
250gcream cheeseroom temperature
1tbspcorn flour (starch)
4tbspdairy whipping cream
Biscuit base - Grease the sides of an 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
In a mixing bowl beat cream cheese and sugar until smooth at low speed. Beat in the whipping cream, cornstarch and vanilla extract.
Add beaten eggs in 3 batches; beat on low speed until just combined. Fold in banana mixture and mix well.
Pour cheese mixture into crust and steam bake at 160 deg C for about 40 minutes or center is almost set.
Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely before removing from the cake pan.
Chill the cake before consuming （about 2-3 hours) and dust with cocoa powder.
The cake is quite flat as only 2 eggs were used but if you prefer a taller cake, you may bake it in a 7 inch cake pan