American Baked Cheesecake

An American classic baked cheesecake using a ready-made sponge base and served with caramelized bananas.

Baking Vegetarian Dessert Fruit Cheesecake

Estimated Nutrition

Calories

745

kcal / serving

7450 kcal total

Carbs

56.1g

per serving

560.8 g total

Fat

53.5g

per serving

535.2 g total

Protein

9.9g

per serving

98.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Sponge

25cm diameter cut from a large bought flan case

200

tbsp

7.5

tbsp

for caramelizing bananas

Dairy

845

Cream Cheese

full fat soft

piece

Egg

medium

375

Cream

double or single

Butter

for pan frying

Fruits

piece

Lemon

finely grated zest only

tbsp

Sultana

soaked in a bit of bourbon

piece

Banana

peeled

Liquids

tbsp

Bourbon

or Jack Daniels to taste

NutsSeeds

piece

Vanilla Pod

seeds removed

Method

Preheat the oven to 180°C and grease a 25cm loose-bottomed cake tin with butter.

Cut the sponge horizontally and line the bottom of the tin with one disc.

Mix sugar, lemon zest, cornflour, and sultanas in a bowl, then beat in the cream cheese.

Add eggs one by one and vanilla essence, beating until well incorporated.

Mix in vanilla seeds, 60ml of bourbon, and cream until the mixture is smooth.

Pour the mixture over the sponge and place the tin in a tray filled with 3mm of warm water.

Bake for 50 minutes until golden, then cool and set completely before removing from the tin.

Pan fry peeled bananas in butter and sugar until caramelized.

Serve cheesecake wedges with the caramelized bananas and optional sauce.