Caramel Banana Cheesecake

Prepare the main materials

Put the fine sugar and 15ml cold water into a small pot, set it to medium heat, do not stir but you can shake the pot to make it more even

After a few minutes, the liquid begins to boil and yellow edges appear around it. When it turns into brownish-red caramel, turn off the heat immediately, pour in 30 grams of boiled fresh cream and mix well

It becomes caramel sauce and tastes like toffee

Mix the softened butter and softened cream cheese with a spatula

Add 40 grams of caster sugar and beat until creamy

Add 3 egg yolks

Add 60 grams of caster sugar to the three egg whites in three batches, and beat until the wet peaks form and you can pull out the hooks

Then take 1/3 of the whipped protein paste and add it to the egg yolk cheese paste that was mixed before

Use a rubber spatula to mix evenly, then sift in half of the low-gluten flour and baking powder and mix evenly

Then add 1/3 of the whipped protein paste

Add the other half of the low-gluten flour and baking powder and mix well

Finally add the banana cut into small pieces and mix well

Pour on the caramel sauce and mix roughly to make the batter

Spread a thin layer of butter inside the mold, pour the prepared batter into the mold, place it in the middle and lower racks of the preheated oven, bake at 175 degrees for 20 minutes, take it out, make a cut in the middle of the cake, and continue baking for about 30 minutes

Take the cake out immediately after taking it out of the oven, let it cool and cut it into pieces before serving. It will taste better after being left for 3 days.

Overview

Tags

Ingredients

Steps