More Great Recipes: Cheesecake

Baby banana cheesecake


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Canola oil spray, to serve
4 shredded wheatmeal biscuits
2 tbs hazelnut meal (ground hazelnuts)
30g butter, melted
150g fresh ricotta
40g light cream cheese
2 tbs brown sugar
1/2 tsp vanilla essence
100g ripe banana (about half a banana), peeled, mashed
1 egg
Grated dark chocolate, to serve


Spray four 1/2 cup (125ml) muffin pans. Line each pan in a cross pattern with two strips of baking paper 15cm long.


Crush the biscuits into fine crumbs. Stir in the hazelnut meal and butter. Divide among the pans. Press over the base of each pan. Refrigerate for 20 minutes.


Preheat oven to 180°C. Beat the ricotta, cream cheese, sugar and vanilla essence until smooth. Beat in the banana and egg. Pour mixture over the biscuit bases. Bake for 30 minutes. Turn off oven. Leave to cool with the door ajar for 1 hour. Refrigerate for 30 minutes. Sprinkle with grated chocolate to serve.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana