Easy Banana Cheesecake

Dense and creamy, this easy baked cheesecake recipe with biscuit base makes an enticing dessert anytime. For a better cheese texture, beat the batter a little longer, for approximately 15-20 minutes.

Servings: 20cm round cake
Preparation time: 30 minutes
Bake time: 1 hour

Comments:
When making the cheesecake, make sure all the ingredients are at room temperature so they blend together to create a smooth texture. Cold cheese is harder to beat and can end up with graininess. The cheesecake can be stored refrigerated up to 4 days.

Ingredients:

Biscuit Base:
1 1/2 cup biscuits, graham crackers or digestive biscuits, crushed finely
1/4 cup butter, melted
2 tablespoon granulated sugar
1 teaspoon cinnamon powder

Filling:
1lb (454g) cream cheese, softened
4 eggs
3/4 cups granulated sugar
1 cup sour cream
2 teaspoons lemon juice
3 bananas or 1 cup bananas, mashed

Directions:
1. Preheat oven to 350ºF/180ºC.
2. In a small bowl, combine crushed biscuits with melted butter, sugar and cinnamon. Firmly press biscuit base into bottom of a greased springform pan.
3. Bake for 10 minutes and allow to cool.
4. Using an electric mixer (on low speed), beat cream cheese and sugar until creamy and smooth.
5. Add in eggs, one at a time, beating well after each addition.
6. Add in lemon juice, sour cream and mashed bananas, and beat well.
7. Pour mixture onto the biscuit base and bake for 1 hour, or until a wooden pick comes out clean.
8. Allow to cool completely before refrigerating for at least 5 hours.

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