Caramel Banana Cheesecake
by Stewed Chicken Noodles with Mushrooms
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the main materials
2. Put the caster sugar and 15ml of cold water into a small pot, medium heat, do not stir but you can shake the pot to make it more even
3. After a few minutes, the liquid began to boil, with yellow edges appearing around it, turn off the heat as soon as the gear becomes brownish-red caramel, and pour 30 grams of boiled whipped cream and mix well.
4. It becomes caramel sauce and tastes like toffee
5. Mix the softened butter and softened cream cheese with a spatula
6. Add 40 grams of caster sugar and beat into a cream
7. Add 3 egg yolks
8. Add 60 grams of caster sugar to the three egg whites in 3 times, and beat them to the wet foaming state that can pull out the hooks
9. Then take 1/3 of the beaten egg white paste and add it to the egg yolk and cheese paste that was mixed before
10. After mixing evenly with a rubber spatula, then sift in half of the low-gluten flour and baking powder and mix evenly
11. Then add 1/3 of the beaten egg white paste
12. Add the other half of low-gluten flour and baking powder and mix well
13. Finally add the bananas cut into small pieces and mix well
14. Pour the caramel sauce and roughly mix it, it's a batter
15. Spread a thin layer of butter on the inside of the mold, pour the batter into the mold, put it into the lower and middle layer of the preheated oven, bake at 175 degrees for 20 minutes, take it out and make a knife in the middle of the cake, then continue to bake for 30 minutes about
16. Take out the cake immediately after it is out of the oven, let it cool, and cut it into pieces. The flavor will be better after being left for 3 days.
