Baked Hummingbird Cheesecake – a delicious recipe with flour, butter, caster sugar, salt, walnuts, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place flour and butter in a food processor and process until mixture resembles fine breadcrumbs.
2
Add sugar, salt and walnuts, and mix to form a crumbly dough.
3
Press into the base of a lined 22cm springform pan.
4
Bake at 200C for 12-15 minutes or until lightly golden.
5
Beat Philly* and sugar with an electric mixer on low speed until smooth.
6
Fold in mashed bananas, pineapple, eggs and sour cream until combined.
7
Pour mixture into the tin.
8
Bake at 140C for 1 hour or until just set.
9
Allow to cool in the oven, then transfer to the refrigerator to chill for 1-2 hours.
10
Cut the cheesecake into slices and serve with a dollop of cream and passionfruit pulp.
1463
kcal
Calories
77
g
Fat
178
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup plain flour, 90g butter, chopped, 2 cup caster sugar, pinch of salt, and more.
Yes, Baked Hummingbird Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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