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Goat's cheese and banana cheesecake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • Melted butter, for greasing
  • 200g banana
  • 10.60 gm fresh lemon juice
  • 1 300ml carton sour cream
  • 54.00 gm maple syrup base
  • 150g gingernut biscuits
  • 60g unsalted butter, melted
  • 300g soft goat's cheese (Cathedral Chevre or South Cape brand)
  • 80mls (1/3 cup) maple syrup
  • 8.80 gm vanilla essence
  • 1 300ml carton double-thick cream
Instructions:
  • Grease a 16.5 x 26cm rectangular slice pan with melted butter. Line the pan with double thickness baking paper, allowing a 3cm overhang on the longer sides for easy cheesecake removal.
  • For the base, crush the biscuits into fine crumbs either using a food processor or by crushing them in a sealed bag with a rolling pin. Combine the crushed biscuits with the butter in a small bowl until fully mixed.
  • Spread the mixture evenly over the base of the pan using the back of a spoon. Chill in the fridge for 20 minutes to firm up before preheating the oven to 160°C.
  • In a food processor, combine goat's cheese, maple syrup, and vanilla essence. Process for 2-3 minutes, scraping down the sides occasionally, until smooth.
  • Add the eggs one by one, processing until smooth. Follow with cream, pulsing gently until just combined to avoid curdling.
  • Use a fine strainer over a medium bowl to press the goat's cheese using the back of a wooden spoon. Mix in maple syrup and vanilla essence using electric beaters on medium-low speed. Add the eggs one by one, beating well until combined. Gently mix in the cream on low speed until just combined.
  • Set the pan on a baking tray, then pour the filling into the biscuit base.
  • Arrange thinly sliced banana on top of the filling, then gently brush them with lemon juice. Bake in a preheated oven for 35-40 minutes, or until the center slightly trembles when the pan is tapped.
  • In a medium bowl, mix sour cream and maple syrup. Gently spread the mixture over the hot cheesecake. Bake for an additional 5 minutes.
  • - Turn off the oven and prop the door open with a wooden spoon. Let the dish cool in the oven for 1 hour. - Once cooled, transfer to a wire rack and let it cool for another hour, or until completely cooled. - Cover with plastic wrap and refrigerate for at least 3 hours, or better yet, overnight to chill completely.
  • Carefully lift the cheesecake out of the pan using the baking paper. Cut into pieces with a thin-bladed knife, dipping it in hot water and wiping dry between each cut.

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