Banana Custard Cheesecake
June 4th, 2009.
Categories: All, Baked, Dessert, Lacto Ovo, Vegetarian
I love banana cakes, and I have been wanting to try this Banana Custard Cheesecake for a very long time. Finally, I bought some bananas from Jusco last week and baked this cake:
I reduced the sugar from 100g to 80g, because of a bad experience before –> banana itself is already so sweet, the banana cakes were just too sweet that even my Indonesian maid couldn’t take!
INGREDIENTS
(A)
500g cream cheese
3 egg yolks
2 tbsp custard powder melt in 50g milk
3 bananas, mashed and mixed with 1tbsp lemon juice
(B)
3 egg whites
80g caster sugar
METHOD
1. Preheat oven to 200C. Line an 8″ cake tin.
2. Mix cream cheese, egg yolks and custard milk until well combined.
3. Add bananas and mix well.
4. In a separate bowl, whisk egg white and sugar until peaked.
5. Pour into cream cheese mixture in 3 batches and mix well.
6. Pour into cake tin and steam-bake at 200C for 15 min.
7. Reduce oven heat to 150C and continue baking for another 50 min or until cooked.
8. Leave cake to cool in oven for 1 hour with door ajar.
9. Chill cake in refrigerator for 4 hours before removing from cake tin.
Served chilled.
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June 5th, 2009 07:27
i love food/cooking blogs!
June 5th, 2009 13:29
i loves banana cakes! bravo!
June 6th, 2009 11:01
Hi there. All your cooking makes me so hungry. I really miss all those cooking back home. Now that i’m no longer at home…i can’t even have the chance to cook. Your cake definitely looks good, and im sure it taste good too! Banana custard cakes, thks for sharing the recipe!
March 8th, 2010 16:33
Hi,suzzette..What/how is steam bake?What choice do I have?thanks..
March 20th, 2010 22:49
Jude: Sorry for the late reply… Steam bake is done by putting the cake tin which contains the cake batter into another larger container filled with water. To do that, if you are using removable base, you will need to wrap it with tin foil, or simply place it into another slightly larger, non-removable cake tin.
For example, when I bake an 8″ cake with removable base, I would just place it inside a 9″ cake tin, then immerse the whole thing into a large tin maybe 10 or 12″ cake tin filled with water of around 1-2″ deep. Then only place the cake into the oven. The water will help maintaining the moisture of the cake.
March 22nd, 2010 17:12
Thanks…