Banana cheesecake

Name: Banana cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 60 g Rusk; 30 g Butter; 400 g Double cream cream cheese; 300 g ripened cream; 1 package Vanillin sugar; 100 g Sugar; 1 untreated lemon; 1 (approx. 200 g) Banana; 1 TABLESPOON + 2 teaspoons coated cornflour; 3 Eggs (size M); 125 ml Blueberry juice (alternatively cherry juice); 100 g frozen blueberries; 7-10 Tbsp Oil; 1 Freezer bag

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

60 g Rusk
30 g Butter
400 g Double cream cream cheese
300 g ripened cream
1 package Vanillin sugar
100 g Sugar
1 untreated lemon
1 (approx. 200 g) Banana
1 TABLESPOON + 2 teaspoons coated cornflour
3 Eggs (size M)
125 ml Blueberry juice (alternatively cherry juice)
100 g frozen blueberries
7-10 Tbsp Oil
1 Freezer bag

Directions

1
Coat the bottom of a springform pan (22 cm Ø) with oil. Put the rusk in a freezer bag and crumble it with a cake roll. Melt butter. Mix butter and crumbs and press them onto the bottom of the springform pan. Bake the base in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: not suitable) for 4-5 minutes, then put it in a cool place. Mix cream cheese, sour cream, vanillin sugar and sugar.
2
Wash lemon, grate dry and thinly grate half of the peel. Halve the lemon and squeeze it. Peel the banana and put it in a high container with lemon juice and puree it. Stir the puree, 1 tablespoon of starch and lemon rind into the cheese mixture. Stir in the eggs one by one. Pour the cheese mixture into the springform pan and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: not suitable) for approx. 15 minutes. Reduce oven temperature (electric oven: 125 °C/ convection oven: 100 °C/ gas: not suitable). Bake for another 45 minutes. Turn off the oven, open the door and let the cake rest in the oven for another 15 minutes. Remove the cake, remove from the edge and let it cool down on a cake rack. Stir 2 level teaspoons of starch and 3 tablespoons of juice until smooth.
3
Pour the cheese mixture into the springform pan and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: not suitable) for approx. 15 minutes. Reduce oven temperature (electric oven: 125 °C/ convection oven: 100 °C/ gas: not suitable). Bake for another 45 minutes. Turn off the oven, open the door and let the cake rest in the oven for another 15 minutes. Remove the cake, remove from the edge and let it cool down on a cake rack. Stir 2 level teaspoons of starch and 3 tablespoons of juice until smooth. Boil up the rest of the juice and thicken with the mixed starch. Let the juice simmer for about 1 minute, then add the blueberries. Bring to the boil again, let it cool down a bit and put it in a cool place. Arrange the cake on a plate. Pour the blueberry compote onto the cake
4
Boil up the rest of the juice and thicken with the mixed starch. Let the juice simmer for about 1 minute, then add the blueberries. Bring to the boil again, let it cool down a bit and put it in a cool place. Arrange the cake on a plate. Pour the blueberry compote onto the cake
5
1 hour waiting time