This particular cheesecake tasted like it could be cousins with a banana cream pie. Roopa’s classmates devoured half of it before class even started in the morning! There is some fierce banana action in this cheesecake; banana-lovers rejoice!
- 60 g granulated sugar
- 60 g butter
- 90 g coconut powder
- Knead all of the ingredients together until “crumbly.”
- Scatter 2/3 of the crumble into a cake ring (with parchment paper underneath wrapped around based); no need to pack down the base.
BANANA SOUR CREAM CHEESECAKE (1 X 6″ cake)
- 180 g fresh banana
- 50 g granulated sugar
- 270 g cream cheese
- 3 eggs
- 135 g sour cream
- 20 g granulated sugar
- 1 tsp. vanilla
- 1 pinch lemon zest
- Preheat oven to 300 F.
- Mash the bananas until they are as mashed as you want them.
- Add sugar and cream cheese, and mix until cream cheese is very smooth.
- Mix in the eggs one by one until smooth.
- Fill cake ring, and bake for ~40 minutes.
- While cake is baking, whisk together the sour cream, granulated sugar, vanilla, and lemon zest.
- When the cake is baked, remove from oven and allow to recede to original size. Fill the cake ring with the sour cream mixture and level out. Sprinkle some of the remaining streusel on the top and bake for ~5 minutes, until the streusel starts to take on a golden colour.
- Set in the fridge for a few hours, or ideally overnight.
- The bananas can be as smooth or chunky as desired, but it’s a good idea to get the cheese very smooth. Once you add liquids/eggs, you will not be able to mix in any persisting lumps of cheese.
- You can get away with using a whisk since it’s such a wet mixture.
- When baked, the cake will have an even “coagulated” jiggle, and the streusel should be slightly coloured. Monitor your cake frequently.
- Make sure the cake is baked through before adding the sour cream.
Tumbling together the streusel