Banana and Caramel Cheesecake
The cheesecake itself is low-fat, but then it is topped with these amazing,
delicious, fragrant caramelized bananas, turning a simple cheesecake into an
work of art
Yields: 1 9-inch round cheesecake
10 oz graham cracker
4 oz butter, melted
2 oz low-fat milk
10 oz low-fat cream cheese
10 oz low-fat yogurt
2/3 cup sugar
2 teaspoons vanilla extract
2 tablespoons cornstarch
2 ripe, but firm bananas, sliced
4 tablespoons brown sugar
2 tablespoons butter
To make the crust: Place the crackers in a food processor and pulse until ground.
Mix in the melted butter and milk then transfer it into a 9-inch round pan. Press
this dough on the bottom and sides of the pan with your fingertips and refrigerate
until you finish the filling.
To make the filling: Mix the cream cheese with the sugar in a bowl until fluffy.
Add the yogurt, eggs, vanilla, and cornstarch then pour the mixture over the crust
in the pan. Bake in the preheated oven at 350F for 40-50 minutes or until slightly
golden brown on the edges. It may still look wobbly in the center, but that’s how
it is supposed to look like. Remove from the oven and let it cool in the pan.
To make the filling: Melt the butter in a heavy saucepan, then stir in the brown
sugar and mix until melted. Add the banana slices and cook them for a few
minutes until just tender, but not pureed.
To finish the cheesecake, transfer it from the pan on a large serving plate and top
it with caramelized bananas. Refrigerate at least 1 hour before serving to allow
the flavors to come together.
Result: Banana and Caramel Cheesecake
Have a good meal, and see you soon with new delicious ingredients.
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