• Prep Time 30 minutes
  • Cook Time 100 minutes
  • Serving For 8 people
  • Difficulty Normal
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This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Biscuit Base
  • Wheatmeal Biscuit (blended) 300g
  • Anchor Salted Butter (melted) 80g
  • Castor Sugar 18g
  • Cheesecake Filling
  • Anchor Cream Cheese 300g
  • Castor Sugar 90g
  • Corn Flour 10g
  • (Sour Cream) Anchor Whipping Cream 25g + Lemon Juice 5g
  • Fresh Banana Puree 180g
  • Fresh Eggs 3nos
  • Bavarian Cream
  • Powdered Gelatine 5g
  • Anchor  Full Cream Milk 30ml
  • Egg Yolks 2nos
  • Anchor Whipping Cream 50g
  • Castor Sugar 15g
  • Vanilla Extract 1tsp
  • Anchor Whipping Cream 80ml
  • Icing Sugar 15g
  • Whipped Cream Topping
  • Anchor Whipping Cream 100g
  • Icing Sugar 18g
  • Fresh Sliced Banana 1nos + lemon juice 1tsp

Instructions

    Biscuit Base
  1. Preheat oven to 160°C, place 6” springfoam pan using parchment paper on the bottom and brush thinly with melted butter on the sides.
  2. Place all ingredients into the food processor, blend all ingredients until well combines.
  3. Firmly press the biscuit based mixture through the pan on the bottom and sides.
  4. Place and bake the shaped based into pre-heated oven for 10minutes, then set aside until cools down.
    5. Cheesecake Filling
  5. Reduce the oven temperature right until 150°C.
  6. Cover the side of the springfoam pan with aluminum foil.
  7. In a mixer and using low speed, beat the Anchor Cream Cheese, castor sugar and cornflour until smooth.
  8. Make the sour cream by combining Anchor Whipping Cream with lemon juice.
  9. Add sour cream, and fresh banana puree and mix again until well combined.
  10. Add egg one at a time and mix until all mixture combines, scrap the bowl when needed.
  11. Pour the mixture into the prepared biscuit base.
  12. Place the pan on a baking tray, add warm water until it covers half of the springfoam pan.
  13. Bake for 1hour 30minutes, it's ready when the center of the cake is slightly wriggling.
  14. Remove the cheesecake from the oven and place it on the cooling rack until completely cools down.
    15. Bavarian Cream
  15. Add gelatine on milk, set aside to bloom.
  16. Whisk the yolk in a bowl, set aside.
  17. In a medium size saucepan heat until warm 50g of Anchor Whipping Cream, castor sugar, vanilla extract and banana extract.
  18. Add the warm cream mixture slowly with yolk mixture and temper them.
  19. Add the gelatine mixture onto cream mixture and stir until well combines.
  20. Let it cool until room temperature.
  21. Using mixer with high speed, add 80ml of Anchor Whipped Cream with icing sugar until medium peaks forms.
  22. Take the custard mixture and slowly fold in whipped cream.
  23. Pour and spread evenly the prepared Bavarian cream over the surface of cheesecake, refrigerate until completely cools down.
    24. Whipped Cream Topping
  24. In a mixer, add in Anchor Whipping Cream & icing sugar.
  25. When mixing, use the high speed until stiff peaks form.
  26. Mix slices of banana with lemon juice.
  27. Pipe and decorate the cheesecake with the whipped cream and slices of banana, serve.
Calories Allergen

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