Banana & Yogurt Cheesecake

Name: Banana & Yogurt Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 500 ml ★Plain yogurt; 2 ★Banana; 80 ml ★Heavy cream; 2 ★Eggs; 4 tbsp ★Granulated sugar; 3 tbsp ★Cake flour; 1 tbsp Rum or lemon juice; 1 cm thick slice Castella or sponge cake

cookpad.japan @cookpad_jp

I thought of this recipe when I was looking at a recipe for banana cake. I wondered if I could combine the banana cake recipe with some Greek yogurt that I had.

This cake is best when served well chilled for one day.
The cooking time will vary depending on your oven so please keep an eye on the cake while it's baking. Recipe by Yuuyuu0221

I thought of this recipe when I was looking at a recipe for banana cake. I wondered if I could combine the banana cake recipe with some Greek yogurt that I had.

This cake is best when served well chilled for one day.
The cooking time will vary depending on your oven so please keep an eye on the cake while it's baking. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

I thought of this recipe when I was looking at a recipe for banana cake. I wondered if I could combine the banana cake recipe with some Greek yogurt that I had.

This cake is best when served well chilled for one day.
The cooking time will vary depending on your oven so please keep an eye on the cake while it's baking. Recipe by Yuuyuu0221

I thought of this recipe when I was looking at a recipe for banana cake. I wondered if I could combine the banana cake recipe with some Greek yogurt that I had.

This cake is best when served well chilled for one day.
The cooking time will vary depending on your oven so please keep an eye on the cake while it's baking. Recipe by Yuuyuu0221

Saved

Ingredients

4 servings

500 ml★Plain yogurt
2★Banana
80 ml★Heavy cream
2★Eggs
4 tbsp★Granulated sugar
3 tbsp★Cake flour
1 tbspRum or lemon juice
1cm thick slice Castella or sponge cake

Saved

Steps

1

Strain the yogurt through a coffee filter.
2

Leave the yogurt to strain for 1 day and put 200 g of it aside for use.
3

Blend the ★ ingredients in a blender or food processor. While blending, gradually sift in the flour and add the rum.
4

Line the pound cake tin or cocottes with some castella sponge cake and pour the blended mixture over the top.
5

Bake the cake for 40-50 minutes at 170℃. Once baked, leave it to cool and then chill well in the refrigerator.