Lee-Andre's Banana Cheesecake Recipe

Lee-Andre Fortuin’s Banana Cheesecake Recipe

“In support of local suppliers, recipe development is something else we do at our school. You give us a product, like these great Banana Products from Villa Doré, we brainstorm and voilia, you now have many new recipes to promote your product.”

— Jackie Cameron

Lee-Andre Fortuin’s Banana Cheesecake

INGREDIENTS

FOR THE BASE:

• 110g Champagne Valley flour

• 110g Villa Doré Banana flour

• 85g Icing sugar

• 1 tsp Baking powder

• 1 tsp Bicarbonate of soda

• 30g Desiccated coconut

• 175g Salted butter, melted

• 30g Golden syrup

• 1 large egg, beaten
  

FOR THE CHEESECAKE:

• 500g Cream cheese

• ½ tin of Condense milk

• 60ml Banana liquor

• Lemon juice to taste

• Caramelised Sliced bananas to decorate

METHOD

For the Base

1. Preheat the oven to 180°C.

2. In a bowl, mix all the dry ingredients together.

3. In a separate bowl, mix 120g of the melted butter, syrup and egg together and pour into the dry ingredients. Mix until just 0 6combined.

4. Press the dough out to about 1cm thick onto a greased tray.

5. Bake for 10-15 minutes or until golden brown.

6. Once baked, cool and then crumb the biscuit by hand or with a thermomix and combine with the remaining butter.

7. Spray and cook your tin and press the butter and biscuit mixture into your tin.

8. Cover and refrigerate until firm.

For the Cheesecake

1. In a bowl, mix all ingredients until well combined.

2. Place the cheesecake filling into your tin.

3. Refrigerate until set.

4. Decorate with caramelised sliced bananas.

Photos by: Lee-Andre Fortuin, Student at JC School of Food and Wine.