Banana & Weihenstephaner baked Cheesecake
Ingredients
Sponge base filling
3 medium free range eggs (separated), 70g caster sugar,
40g corn flour, 40g strong flour
Filling
250ml Weihenstephaner beer (can be found in Tesco), 125ml
honey, 700g peeled bananas, 50g butter, 100g caster sugar,
200g mascarpone, 125ml crème fraiche, 70ml soured cream, 1
vanilla pod or alternatively 1 teaspoon vanilla extract, 2
free range eggs separated
Method
Reduce the beer & honey by 2/3 in a pan. Blend bananas
into a smooth puree with the beer reduction.
Pre heat the oven to 200/gas 6 for the sponge. Whisk
the egg whites in a bowl until softly stiff.
Gradually fold in caster sugar, then the egg yolks.
Sift corn flour and flour together into mixture and fold
carefully.
Line baking tray with greaseproof paper and spread out
the sponge mixture to an even thickness over approx 30cm
circumference. Bake for 7-10 minutes until golden brown
then leave to cool on wire rack.
Lower oven temp to 170/gas 3. For the cheesecake mix
you will need a spring form cake tin approx 6cm deep.
Place the sponge at the base of the tin (trim accordingly)
it must be a perfect fit
For the filling, beat the mascarpone, crème fraiche,
soured cream, 50g of the remaining sugar, the vanilla
seeds and 2 egg yolks in a bowl, until evenly blended.
Stir in the banana puree.
Whisk the 2 egg whites in another bowl until softly
stiff. Gradually whisk in the remaining 25g sugar and
gently fold into the banana mixture. Pour the filling over
the sponge base in the tin and bake for 40-50 mins until
lightly firm on top.
Let cheesecake cool and the chill the tin. When cold
carefully run a knife around the edge of the tin and
remove the cheesecake.
Recipe courtesy of The Fat Loaf Ltd – Contemporary
bistro’s in Altrincham & Sale
www.thefatloaf.co.uk |
