The ginger biscuits give the base a nice flavour and complement the banana well.
These will soften quite quickly at room temperature, north Queensland ‘winter’ room temperature mind you, so eat almost immediately!
Banana and Ginger based cheesecakes
Makes 10 mini cheesecakes
12 ginger biscuits
50g butter
1 egg yolk
2 over-ripe bananas
1 tbsp butter
2 tbsp brown sugar
1 tsp gelatin dissolved in 2tbsp hot water
50g caster sugar
250g light cream cheese
1/3 cup light sour cream
- Preheat oven to 160. Grease muffin tray (recipe makes 10muffin sized cakes).
- In a blender crush the ginger biscuits, or alternatively seal the biscuits in a double layered plastic bag and repetitively crush against the bench.
- Melt 50g butter in microwave. Stir the butter and egg yolk into the crushed biscuits until the mixture comes together nicely.
- Place a good spoonful of mixture into each of the bases and press down firmly. Cook the bases in oven for 8-10min, or until the butter is bubbly. These will cool firm so please do not overcook!
- Roughly chop the banana into a bowl. Heat the remaining butter and brown sugar gently over low heat in a saucepan. Add the banana and stir for 5-10min until banana is well coated in sugar and caramelized in colour.
- Remove the banana mixture from heat and let it cool completely.
- Place the sugar, cream cheese and sour cream in a large mixing bowl. Stir through the banana mixture and gelatin. Spoon into the muffin moulds, smooth the tops and place in refrigerator overnight to set.
No comments:
Post a Comment