Kiba Cheesecake

COOK TIME
90 mins

TOTAL TIME
810 mins

Ingredients

Directions

1. 1

   Coat the bottom of a springform pan (26 cm Ø) with oil. Melt butter in a small pot. Finely crumble the biscuits in a universal chopper. Mix the butter and biscuits and spread them on the bottom of the springform pan, press firmly and refrigerate for about 1 hour.

2. 2

   Finely mash the bananas with a fork. Mix cream cheese, 300 g sugar and flour with the whisk of the hand mixer until creamy. Add the eggs one after the other, then first stir in the sour cream and finally the bananas.

3. 3

   Wrap the outside of the springform pan firmly with aluminium foil. Spread the cheese mixture on the prepared base and smooth it down. Then place the mould in a deep, large casserole dish and fill it up with hot water so that the springform pan is almost half covered. Then carefully bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 45 minutes. Let the cake cool down for about 1 hour in the switched off oven. Then take them out, remove aluminium foil and put them in the fridge overnight.

4. 4

   For the compote, drain the cherries and collect 4 tablespoons of juice. Put the cherries, cherry juice, 100 g sugar and starch in a pot and simmer gently. Leave to cool. Remove the cake from the pan, cut it into pieces and serve with the compote.

Nutrition Facts

KCAL
490 kcal

CARBS
56 g

FATS
27 g

PROTEINS
6 g