Ingrédients pour Banana Cheesecake Hotel Borobudur Jakarta
- 16 ounces cream cheese, softened
- Granulated Sugar
- Lemon Juice
- Dark Rum
- 1 teaspoon vanilla extract
- 3 large eggs
- Sour Cream
- 3 large ripe bananas, mashed
- Plain Sweet Biscuit Crumbs
- Ground Cinnamon
- Butter
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Comment préparer Banana Cheesecake Hotel Borobudur Jakarta
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8 minutes, then let cool completely.
- While the crust is cooling, mash the ripe bananas in a large bowl until smooth. In a separate bowl, beat the cream cheese and sugar until light and fluffy.
- Gradually add the eggs to the cream cheese mixture, one at a time, mixing well after each addition. Stir in the vanilla extract and banana puree.
- Pour the banana filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 70-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
18g
Fat
107g
Carbs
3g
