Makes: 20cm round cake | Preparation time: 10 minutes | Baking time: 14 minutes
What You Need
Biscuit Base
1 1/2 cup biscuits, graham crackers or digestive biscuits, crushed finely
1/4 cup butter, melted
2 tablespoons granulated sugar
1 teaspoon cinnamon powder
Filling
3 over-ripe medium (1 cup) bananas, mashed
1lb (454g) cream cheese, softened
4 eggs
3/4 cups caster sugar
1 cup sour cream
2 teaspoons lemon juice
What You Do
1. Preheat oven to 350ºF/180ºC.
2. In a small bowl, combine crushed biscuits with melted butter, sugar and cinnamon. Firmly press biscuit base into bottom of a greased springform
pan. Bake for 10 minutes and allow to cool.
3. Using an electric mixer (on low speed), beat cream cheese and sugar until creamy and smooth.
4. Add in eggs, one at a time, beating well after each addition.
5. Add in lemon juice, sour cream and mashed bananas. Beat well.
6. Pour mixture onto the biscuit base and bake for 1 hour, or until a wooden pick comes out clean.
7. Allow to cool completely before refrigerating for at least 5 hours.
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