Banana & Peanut Butter Baked Cheesecake

Name: Banana & Peanut Butter Baked Cheesecake
Total time: 36000 s
Yield: 16-serving
Cuisine: Indian
Ingredients: 1 Cup Digestive Biscuit - (crushed); 3 tbsps Butter - (melted); 3 tbsps White Sugar -; 1/2 tsp Banana Extract - (optional); 3 Cups Cream Cheese -; 1/2 Cup Sugar -; 3 Eggs -; 2 Banana (mashed) Ripe -; 1/2 Cup Peanut Butter Chunky -; 1/4 Cup Cream (Half&Half)- (or Condensed Milk); 1/2 tsp Vanilla Extract -; 1/2 tsp Banana Extract -; 1 tbsp Lemon Juice -

Rj @cook_7814790

Thiruvalla

Ripe Banana & Chunky Peanut Butter comes together to form a tasty baked cheesecake.

Rj @cook_7814790

Thiruvalla

Ripe Banana & Chunky Peanut Butter comes together to form a tasty baked cheesecake.

Saved

Ingredients

600 mins

16-serving

1 CupDigestive Biscuit - (crushed)
3 tbspsButter - (melted)
3 tbspsWhite Sugar -
1/2 tspBanana Extract - (optional)
3 CupsCream Cheese -
1/2 CupSugar -
3Eggs -
2Banana (mashed) Ripe -
1/2 CupPeanut Butter Chunky -
1/4 CupCream (Half&Half)- (or Condensed Milk)
1/2 tspVanilla Extract -
1/2 tspBanana Extract -
1 tbspLemon Juice -

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Steps

600 mins

1

Preheat oven to 175 deg C. Grease an 8" cake pan and line the bottom and with a circle of waxed paper. (Using waxed paper strip to line the sides is also good. If so ensure the wax paper strip is taller than the cake pan)
2

Mix the crushed digestive biscuit, melted butter, banana extract and sugar in a bowl until the mixture starts to hold together. (Ensure the biscuits are crushed by hand as we DO NOT want even pieces. We can also use rusk, cake crumbs etc to make this base)
3

Transfer this mixture into the cake pan. Use a round bottom glass to press down the crust firmly. (Fill the glass with coins to provide some weight. This will help the base to pack down better)
4

Bake this in the preheated oven until the crust is lightly browned (About 8-10 mins). Set this aside to cool.
5

Place cream cheese into a mixing bowl and mix slowly using a beater paddle set on low until the cheese is smooth. (If you cannot find cream cheese, then use Cottage cheese (Paneer). This will make the cake a little more crumbly than using cream cheese).
6

Mix the sugar into this with the beater set at medium. Beat eggs into the mixture 1 at a time. (DO NOT add all 3 eggs together. Add one and blend it well before adding the next egg). Beat in the mashed bananas, vanilla extract, banana extract and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally beat in the peanut butter and cream (or condensed milk) till the batter is smooth and even. Pour this filling onto the biscuit crust which was set aside to cool.
7

Set the cake pan with the cheesecake mix onto a large baking pan. Pour enough water into the baking pan to reach halfway up the sides of the cake pan, creating a water bath. Bake the cheesecake in the preheated oven until the filling is set (about 1 hr). Turn off the oven, open the door for a minute, and then leave the cheesecake in the oven for another hour.
8

Run a knife around the inside of the cake pan and flip onto a cooling rack. Place a towel on the bottom of the pan and gently rub a hot water kettle over it. This will gently heat the bottom of the pan and help in the cake coming out of the pan easily. Slowly remove the pan. Place a serving platter on top of the cake and use the cooling rack to flip the cake back onto the platter. Refrigerate for 6-8 hours.
9

After refrigeration you could decorate it as required. I tried using a chocolate ganache(1 cup dark chocolate combined with 1/2 cup hot whipping cream) spread over the top and would highly recommend it. Other options include frosting, powdered sugar, nuts, crushed biscuits, chocolate chips etc sprinkled on top. Let your imagination run wild, Take a photo and share your accomplishment!!