Sunday, March 15, 2020

Baked banana yoghurt cheesecake



Excuse the dent in the center. Bing couldn't resist seeing the baked cake and dipped his finger into it!

The school holiday season is here again! But we have to limit outdoor activities because of the rising COVID 19 cases in Malaysia. Track the latest stats here on MalaysiaKini. I have given 2 public talks about the virus in the past week and I don't want to bore anyone else about it except to keep calm, stay indoors and wash your hands!

But I'm here to spread some positivity. To entertain our boys, we baked a banana yoghurt cheesecake!

For the base
50 g butter
120 g cream crackers or Oreo


For the topping
2 small ripe bananas
juice 1 lemon
250g Tatura cream cheese
3/4cup Easiyo natural yogurt
4 large eggs
½ tsp sugar-free vanilla extract
2 tbsp cornflour

1.Preheat oven to 160C fan and lightly oil a pyrex glass square cake tin.

2. Use Phillips 600W food processor to  crush  the cream crackers, if better Oreo.

3. Melt butter in a pan and stir in the rackers until well coated.

4. Press into the base of the tin to make a firm layer, then bake for 10 mins.

5. Remove from the oven and turn up the heat to 220C fan.


6. To make the topping, put the bananas with the lemon juice into the food processor, then add cream cheese, yogurt, eggs, vanilla and cornflour until everything is well mixed.

7.  Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 90C fan and cook for another 25 mins. 

8. Turn off the oven and leave the cheesecake inside to cool. 

9. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)


As I was rushing, I completely forgot step 8! So I ended up with a bubbly looking cheesecake. Maybe you guys should try the recipe and let me know how it went!

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