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1
Preheat the oven at 170C.
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2
Grease the pan (I used a springform pan).
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3
Add all ingredients except for the cream cheese and banana into a blender.
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4
Then add the chopped cream cheese little by little.
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5
When the cream cheese is mixed, add the banana little by little.
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6
When everything has been mixed in, pour the batter into the pan, drop the pan at a height on a flat surface to pop air bubbles get rid of excess gas and pop in the oven.
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7
Bake for 40-50 minutes at 170C.
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8
Adjust the baking time depending on your oven.
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9
When it has finished baking, let the cake cool on the cooling rack without removing it from the pan (the puffed up cake will shrink gradually).
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10
When it has cooled, chill in fridge.
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11
It's fluffy just after baking, and it will be thick and soft after resting in fridge.
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12
Serve the cake however you prefer.
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13
For the top photo, I sprinkled cocoa powder to finish.
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14
You can line the cake pan with crushed biscuits combined with melted butter.
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15
If you use 200 g of cream cheese, add 150 ml of heavy cream, 60 g of sugar, 2 eggs and 2 tablespoons of cake flour.
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16
Basic Cheesecake.
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17
Arrangement with Kabocha Squash.
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18
Tiny Cheesecake bites.
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19
Use cupcake lines or ramekins to make smaller, bite-sized versions of them.
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20
Here they are baked in smaller cupcake sizes, stuffed with blueberries.
