serves
8
prep
25 minutes
cook
1 hour
difficulty
Easy
serves
8
people
preparation
25
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Sweet Tooth
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 kg requesón or good quality full cream ricotta cheese
- 300 g ( 1⅓ cups) caster sugar
- 350 g ripe bananas, chopped
- 8 eggs
- 500 g thickened cream
- large pinch sea salt
- 1 vanilla bean, halved lengthways, seeds scraped
- 50 g (⅓ cup) plain flour
Canela crumb
- 50 g unsalted butter, melted
- 50 g (⅓ cup) plain flour
- 50 g caster sugar
- 40 g almond meal
- 10 g ground cinnamon (canela)
You will need to begin this recipe 1 day ahead
Chilling/freezing time: overnight
Instructions
- Preheat the oven to 190˚C. Grease and line the base and sides of a 22 cm–25 cm springform pan with baking paper.
- Place the ricotta, sugar and banana in the bowl of an electric stand mixer fitted with the paddle attachment. Add the eggs, one at a time, beating until fully emulsified. Add the cream, salt, vanilla bean seeds and flour and beat until well combined.
- Pour the mixture into the lined tin and bake for 1 hour or until just set and blackened on top. Stand until cooled to room temperature, then cover and refrigerate overnight.
- Meanwhile, for the crumb, place all the ingredients in a bowl and stir to combine. Spread over a baking paper lined baking tray and bake for 10 minutes or until golden.
- To serve, cut the cheesecake into slices and serve with the canela crumb on top.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Tooth
