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Tuesday, December 31, 2013

Banana cheesecake with candied cherries

The most awesome cheesecake I've ever made so far. The dark biscuit base is made out of Oreos and cinnamon, the creamy cheese layer is made out of low-fat cheese (making it one of the lightest cheesecakes possible) and flavorful bananas, while the toppings are candied cherries and sweet-sour tasting red currant jam. :)
It's almost like a banana split in a cheesecake version. I'm very proud of creating it. Try it once and there's a chance it will become your favorite dessert. 
Have a nice party tonight and Happy New Year! :)

Last year: Tiramisu (Italian).
Two years ago: Carrot and clementine cake with carrot-ginger marmalade, honey-cream cheese frosting and balsamic glaze.
Three years ago: Eggplant and spicy chicken bits with mascarpone pasta.

Ingredients (for a 24 cm spring-form tin):

  • For the biscuit crust:
    • 300 g black Oreo biscuits
    • 80 g butter
    • 50 g brown sugar
    • 1/2 teaspoon cinnamon
    • For the cheese layer:
      • 4 bricks of 5% fat cream cheese (4 of 175 g each)
      • 1 brick of 15% fat cream cheese (175 g)
      • 150 g brown sugar
      • 4 eggs
      • 4 bananas
      • 1 tablespoon vanilla extract
      For the topping:
        • 100 g candied cherries
        • 3-4 tablespoons red currant jam

        Preheat oven to 180 degrees C.
        First of all, put the butter and the Oreos in a food processor / blender (no need to remove their cream filling as I've seen in other recipes):

        Blend them into crumbs, then add the sugar and cinnamon:

        Blend again until even, then press the biscuit mass into the springform tin in an equal layer:

        To make the cream, put all the cheese, vanilla extract and sugar into the food processor:

        Mix well, then add the bananas and eggs:

        Mix again, then transfer the cream to the springform tin, in an even layer above the dark biscuit base.

        Put into the preheated oven and bake for 45-50 minutes. Take out and allow to cool in the tin:

        When it's cooled, remove from the tin and transfer to a cake stand-up or cake platter. Decorate with candied cherries all over its border. Fill the space from in-between the cherries with red currant preserves.

        Put the remaining cherries and a bit more jam in the middle.

        It's done, slice and dig in! :)

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