Banana Cheesecake

Yesterday I went to a grocery store to buy some eggs. While I was waiting to pay, I saw some yummy looking, very ripe bananas which has already turned a dark brown... I took a bunch and put them on the counter to pay aswell. The lady kindly told me that she'd throwm them in for free! Yaay! Free ripe bananas! So I rushed back home and baked some delicious Banana recipes. One of them turned out a Banana Cheesecake. I never had cheesecake in this combination before so I was very excited to see how the outcome would be. I couldn't be happier!

Ingredients


(makes 8 individual cheesecakes)
Everything at room temperature please!

• 60g digestive biscuits, crushed into crumbs
• 1/2 tablespoon sugar
• 2 tablespoons melted butter

• 250g cream cheese (Philadelphia) at room temperature
• 50g sugar
• 1,5 tablespoons flour
• pinch of salt
• 1 large egg
• 1 very ripe banana
• pure vanilla extract
• 1/2 teaspoon lemon zest
• 50ml sour cream

Preparation

Preheat oven to 150°C. Line a muffin pan with 8 muffin forms. In a bowl, mix the digestive biscuit crumbs with the sugar and butter and mix well until the crumbs are moistened. Place 1 tablespoon of crumbs into each muffin forn and press down firmly with your fingers. Cover with wrap and place in the fridge. Mash 2/3 of the banana in the stand mixer bowl with a fork until no more pieces are seen. Beat cream cheese at room temperature on a low speed with the mashed banana until smooth. Add the sugar, salt and sifted four and beat slowly until combined. Add in one large egg and continue to beat on low speed. The low speed is very important because you don’t want to beat in too much air into the batter! Don’t forget to scrape down the sides occasionally. Add vanilla and lemon zest. Add 50ml of sour cream at room temperature and mix for another few seconds until incorporated.

Spoon the mixture equally into the muffin forms. Slice the remaining banana into thin pieces and place one slice onto each mini cheesecake. Bake the mini cheesecakes in the oven for 18-22 minutes. The middle should still be slightly jiggly when taken out of the oven! Leave them in the muffin pan for 30 minutes, then cool them in the fridge for at least three hours. (still in the muffin pan) Take them out of the muffin pan just before serving. You can either leave the wrapper on or take it off...