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【奧立奧香蕉芝士蛋糕】
Oreo Banana
Cheesecake
Base
160g crushed
oreo biscuits, 80g melted butter.
Filling
450g cream
cheese, 100g caster sugar, 200g banana flesh,
1 tbsp
lemon juice, 3 eggs, 150g sour cream, 1 tbsp
cornstarch,
1/4 tsp banana
essence, 2 tbsp Rum, 25g crushed oreo biscuits.
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做法
1. 餅底：將所有材料混勻，然後緊緊壓在一個18公分(7吋)烘盤裡。
2. 芝士餡：將奶油芝士、糖、香蕉肉和檸檬汁攪拌成軟滑，逐粒將雞蛋加入，拌勻。
3.
加入酸奶油、粟粉、香蕉香精和蘭姆酒，拌入奧立奧餅乾碎，攪拌均勻。
4.
把芝士餡倒入烘盤裡，盛入預熱烤箱以170℃烘約40-45分鐘或至熟；取出待冷卻，存入冰箱冷凍。
5.
以香蕉片和巧克力，旁邊以奧立奧餅乾裝飾。
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Method
1. To make base, stir all ingredients until
combined. Press mixture into base of 18cm (7-inches) cake
tin.
2.
To make filling, beat cream cheese, sugar,
banana flesh and lemon juice until smooth. Beat in eggs, one
at a time, beating well
after each addition.
3.
Then beat in sour cream, cornstarch, banana essence and Rum.
Stir in crushed oreo biscuits until blended,
4. Pour filling into tin. Bake in preheated oven
at 170℃ for 40-45 minutes or until cooked. Remove from heat
and leave to cool. Chill in fridge.
5. Decorate with banana slices and chocolate,
sides with halved oreo biscuits.
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