I made this, a first for me. A baked cheesecake. Pretty easy to make and full of flavour. I made it on the occasion of my father's birthday...
*Taken from 'The Australian Women's Weekly All Time Favourites' published 1997*
Ingredients
1 1/2 cups (225g) plain flour
1/4 cup (40g) icing sugar mixture
90g butter
2 egg yolks
1 tbs water, approximately
Banana Filling
2 x 250g packets cream cheese, softened
1/2 cup (110g) caster sugar
1 1/2 cups mashed banana (approx 3 large bananas)
3 eggs, lightly beaten
2 tbs vanilla essence
1 tbs rum, optional
Method
Grease 22cm springform tin.
Sift dry ingredients together; rub in butter, add egg yolks and enough water to make the ingredients cling together. Press mixture into a ball; knead on floured surface until smooth. Cover with plastic; refrigerate 30 minutes.
Press pastry evenly into prepared tin to cover base and sides, trim edge, lightly prick base with fork. Cover; refrigerate 30 minutes.
Cover pastry with baking paper, fill with dried beans or rice. bake in moderately hot oven 10 minutes; remove paper and beans, bake 15 minutes or until browned lightly. Cool.
Pour filling into pastry case. Bake in moderate oven about 1 1/4 hours or until set; cool. Cover cheesecake; refrigerate for 3 hours or overnight.
Banana Filling Method
Beat cheese and sugar in medium bowl with electric mixer until smooth; add remaining ingredients, beat until smooth.
Serves 8-10
*Taken from 'The Australian Women's Weekly All Time Favourites' published 1997*
Ingredients
1 1/2 cups (225g) plain flour
1/4 cup (40g) icing sugar mixture
90g butter
2 egg yolks
1 tbs water, approximately
Banana Filling
2 x 250g packets cream cheese, softened
1/2 cup (110g) caster sugar
1 1/2 cups mashed banana (approx 3 large bananas)
3 eggs, lightly beaten
2 tbs vanilla essence
1 tbs rum, optional
Method
Grease 22cm springform tin.
Sift dry ingredients together; rub in butter, add egg yolks and enough water to make the ingredients cling together. Press mixture into a ball; knead on floured surface until smooth. Cover with plastic; refrigerate 30 minutes.
Press pastry evenly into prepared tin to cover base and sides, trim edge, lightly prick base with fork. Cover; refrigerate 30 minutes.
Cover pastry with baking paper, fill with dried beans or rice. bake in moderately hot oven 10 minutes; remove paper and beans, bake 15 minutes or until browned lightly. Cool.
Pour filling into pastry case. Bake in moderate oven about 1 1/4 hours or until set; cool. Cover cheesecake; refrigerate for 3 hours or overnight.
Banana Filling Method
Beat cheese and sugar in medium bowl with electric mixer until smooth; add remaining ingredients, beat until smooth.
Serves 8-10
2 comments:
Hello, I hadn't forgotten about this blog but kept getting waylaid on my way here. You know how that happens ;-)
Have you been watching any of Nigella Express? I am quite impressed with the speed in which she has knocked up a few meals. I seem to take forever when making dinner, maybe I just do too many other things at the same time and it slows me down?
PS: I love the new header pic!!! Beautiful swirly, pink frosting.
WOW...I have been gone awhile...
Everything looks so yummy!
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