Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ricotta is low in fat and I like its texture, but you could use cottage cheese in this cake instead, just pass it through a sieve first. The classic dense cheesecake texture and scrumptious combination of bananas, ginger and sultanas are wonderful. Ingredients 4 bananas 750g/1 lb 11oz ricotta cheese 125g/4½oz caster sugar 2 tbsp cornflour 3 large eggs 2 pieces of stem ginger in syrup, drained and finely chopped 75g/3oz sultanas Method 1. Preheat the oven to 200C/400F/Gas 6. 2. Place the bananas on a baking sheet and roast for 15 minutes or until the skins blacken and the bananas feel soft - this time may vary depending on how ripe your bananas are. 3. When cooked, peel the bananas, mash with a fork and leave to cool. Reduce the oven temperature to 180C/350F/Gas 4. 4. In a large bowl, combine the ricotta, sugar, cornflour and eggs and beat with an electric whisk until smooth. Stir in the mashed banana, ginger and sultanas. 5. Pour the mixture into a 23cm (9in) non-stick springform cake tin, place on a baking sheet and bake for 40-45 minutes until golden - it will still feel a bit wobbly but will set as it cools. 6. Turn off the oven, open the door and leave the cheesecake in the oven until completely cool. 7. Once cool, chill for at least an hour or two in the tin, before cutting into wedges to serve. Quote Link to comment Share on other sites More sharing options...
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