Banana and Rum Baked Cheesecake

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Banana and Rum Baked Cheesecake

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Ingredients

16 portion(s)

Base

1 package Butternut Snap Biscuits
2 teaspoons ground ginger
80 g butter, melted

Filling

750 g cream cheese
100 g caster sugar
4 small ripe bananas, mashed, (a bit over 1 cup)
1/2 teaspoon cinnamon
1 teaspoon Nutmeg
1 tablespoon Orange rind, finely grated
2 tablespoons fresh orange juice
70 g dark rum
4 eggs

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6

1h 30min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Baking Cake Australian Dessert

Recipe's preparation

Base

1. Place the biscuits and ground ginger in the Thermomix bowl and process speed 6 for 6 seconds.

2. Add the melted butter and mix speed 3 for 5 seconds, or until crumb is completely wet.

3. Press into a prepared 20cm springform tin and refrigerate while preparing the filling.

4. Rinse and dry the Thermomix bowl.

Filling

1. Place the cream cheese and caster sugar in the Thermomix bowl abd cream for 30 seconds, speed 6, scraping down the bowl halfway through.

2. Add the bananas, cinnamon, nutmeg, orange rind and juice and the rum and mix speed 6, for 15 seconds. Scrape down the bowl.

3. With the blades running speed 4 add each egg through the MC hole 1 at a time.

4. Pour over prepared base and bake at 150°C for 1 hour. Once cooked switch off the oven and leave the cheesecake in there with the door slightly ajar (use a wooden spoon to prop the door open).

5. Remove from the oven and allow to cool completely then refrigerate for at least 6 hours.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.