BAKED BANANA CHEESE CAKE


Baked banana cheese cake is a lovely dessert for banana lovers.I have not added any topping

but you could add any type of topping to it ,to match the banana taste.Toppings like caramel

syrup,chocolate syrup, orange/lemon syrup or ganache are really good.You could also serve it

with ice-cream or fresh cream .The same banana filling (excluding cheese cake ing.)can be

used to make banana sponge cake,with fresh cream or chocolate,or caramel icings.

So now for the recipe.

INGREDIENTS

For the banana filling

4 tblsp.sugar

4 tblsp rum/sherry/brandy

4 tblsp.orange juice

4-5 bananas (not tooo ripe)

Heat the sugar,sherry,orange juice .Add bananas and cook for 5 minutes and use as filling in

desserts

For the cheese cake ingredients

100 gm butter

150 gm cream cheese or homemade cottage cheese.

1 tblsp.grated orange /lemon rind

1/4 cup cream

3-4 eggs depending on the size.

75 gm sugar

100 gm flour

1 tsp.baking powder

juice of 1 orange/lemon

1/2 tsp vanilla

Method

Beat butter and sugar together till creamy.Add cheese,juice,rind and beat.Add egg one at a time

and beat well.Fold in flour,baking powder,and cream and mix well.

For the base.

1 cup digestive biscuits or any chocolate cookies crumbled .Mix in with 2 tblsp. butter and

press on the prepared spring form pan,to form a smooth layer.

Pour half of the prepared cream cheese mixture on the prepared base.Add the banana filling

and pour the remaining mixture on the top.Dark chocolate chips could be added on top to get a

marbled look,and enhanced taste.Serve after refridgeration or warm.It’s all in the individuals

taste.

(Photo taken with the leftover last piece .)

 

 

 

 

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APPLE CHEESE CAKE (no cheese)


Apple cheese cake with no cheese ..?Interesting isn’t it? I found this recipe book(nearly in

tatters) with old fashioned recipes ( maybe in the years 50-60 ).I wanted to try it because it

was simple and easy with less ingredients.As i believe in the art of sharing, and i don’t

believe in preserving ideas,recipes and hints i’m thrilled to share this simple healthy and

tasty recipe.(i had to do the conversion as it was all in lbs.(pounds and ounces).Don’t

worry i’m good at it!

For the recipe

INGREDIENTS

200 gm apples peeled cored and chopped

150 gm butter

100 gm sugar (brown or white(please use organic or sulphur free)

juice  of 2 lemons

grated rind of 2 lemons

4 eggs.

METHOD.

Cook the apples in a little water till soft enough to puree roughly.

Remove from fire and puree  the cooked apples.Add butter and sugar to the puree

and keep it on fire again.Cook till the sugar melts.Allow to cool.

Beat the eggs.Add the puree gradually and beat till its well mixed.

Pour into ramekins or any baking tray you prefer and bake in a moderate oven (180

degrees) for 30-35 minutes or until you see golden brown tops.

Can be served warm or cold with cream ,and grated chocolate.

We had it plain and it was lovely…tasted like cheesecake.!

Note :Place baking tray with little water in it.

Japanese cheese cake(cottage cheese version)


My version of  this cake made with cottage cheese or paneer turned out to be an awesome

dessert.

The authentic recipe is made with cream cheese. I substituted this with paneer or cottage

cheese.I searched the web for the cottage cheese version,but didn’t find any .As i love to

make new recipes ,and try out twists,i  went ahead ..( waiving all fears of a grainy

mix.).and  succeeded too.The fact is ,the taste and texture was awesome..and i love to

share this with you all.

Looking forward to your  valuable  comments !

Ingredients

200 gms.cottage cheese or paneer (room temperature)

50 ml /1/2 cup curd or yoghurt.

1 heaped cup fine sugar(100-125 gm)

6 egg yolks

6 egg whites

1/4 tsp.white vinegar /lime juice

1 cup milk

1 tblsp.lemon juice

2 oz flour (1/2 cup)

1 oz.cornflour(1/4 cup)

50 gm.unsalted butter

a pinch of salt

Method

Blend the cheese,curd and milk together well.(if it’s lightly crumbled at this stage,don’t mind it).

Melt the butter and the paneer mixture ,over a double boiler.Once the butter is

melted,remove from heat.

Lightly beat the egg yolks,and lemon juice,and mix into the paneer mixture(after it is

lightly cool),with the flours.

Blend all these together again in a food processor or mixie for 2-3 minutes.At this stage

you will see the paneer blended well.

Transfer this to a bowl.

Beat egg whites to a light stiff froth(not too stiff),with vinegar.Add sugar gradually.When you see the soft stiff peak forming stop the beater immediately.

Fold in the egg whites gradually into the paneer mixture.

Pour into a greased tin (8-10 inches)lined with butter paper at the sides if using a small

tin.I buttered only the base of the tin.Immerse in a bigger tray 1/2 filled with hot water.

You could use a spring form pan.As the cake has to be baked immersed in a hot water bath

you have to make sure you cover the bottom well with aluminium foil to avoid seepage.

Bake at 160 degrees-155 degrees preheated oven for 1hour and 10 minutes.

Leave the oven door open with the cake inside for another hour.(To prevent the cake from sinking)

Refridgerate  for minimum three hours.

This is awesome,served plain.