Banana Cheesecake

so, its not long after my craving for cheesecake came again.... Its scary you know... but i gave in and made another fruit flavoured cheesecake and this time round its banana....

Ingredients:

(base)
110g butter
200g digestive biscuit - finely crushed
50g cornflakes - crushed
2tbsp brown sugar

(filling)
750g cream cheese
100g caster sugar
500g banana - mashed
2tbsp powdered gelatine - dissolved in 100ml water
50g semi sweet/dark chocolate - grated

Method:

(Base)
1. Melt the butter in the pan. Add all other ingredients and mix well, till fragrant.
2. Pour the mixture into the a 23'inch springform cake pan and firmly pack it with a spoon
3. Refrigerated for at least 30mins

(Filling)
1. Beat cream cheese and sugar til smooth
2. Beat in mashed bananas
3. Pour in gelatine and mix well. Stir in chocolate.
4. Pour mixture onto biscuit base and refrigerate at least 6hrs.

ps. i cut the cake after about 5hrs of freezing coz i couldn't wait for 6hrs.... still cutable thou.... my aunt who is rather picky actually liked this... she gave 8/10 and said it was better than the mango cake and not as jia lat (heavy)... *beams*

Mango Cheesecake *modified on friday the 13th, 2009*

so my aunt bought this 'cheesecake seduction' recipe book and i tried one of its chilled cheesecake recipe yesterday.... MANGO CHEESECAKE!

*made the 2nd attempt at it with modified recipe and have updated with pic and recipe*


Ingredients:

(base)
110g butter
200g digestive biscuit - finely crushed
50g cornflakes - crushed
2tbsp brown sugar

(filling)
750g cream cheese
130g caster sugar
460g mango puree
2tbsp powdered gelatine - dissolved in 80ml water

Deco: (optional)
whipped cream
sliced mangoes

Method:

(Base)
1. Melt the butter in the pan. Add all other ingredients and mix well, till fragrant.
2. Pour the mixture into the a 23'inch springform cake pan and firmly pack it with a spoon
3. Refrigerated for at least 30mins

(Filling)
1. Beat cream cheese and sugar til smooth
2. Beat in mango puree
3. Pour in gelatine mix and mix well.
4. Pour mixture onto biscuit base and refrigerate overnight

p.s this time round, the texture definitely is better than the first.... the structure holds even out from freezer for some time.... tasted more like cheesecake than mango ice cream, comparing it to the 1st attempt that is....