Banana Peanut Butter Cheesecake

This cheesecake has all the yummyness but it is not as heavy! It is gorgeous!

Level: Easy

Serves: 16

Prep: 40 min

Cook: 10 minutes

Ingredients:

Dough:

125g flour

15g dry yeast

2 tbsp sugar

1/8 tsp salt

1 egg

25g margarine

40ml milk

Cheese layer:

30g butter (softened)

240g peanut butter

100g powder sugar

200g cream cheese or quark

Banana custard layer:

50g sugar

3 tbsp corn starch

¼ tsp salt

2 egg yolks

½ tbsp vanilla extract

350ml milk

50g butter

½ tsp banana extract

2 ripe bananas

Preparation:

For the dough, mix together all the dry ingredients, then add the wet ingredients and form a dough. Then on a floury surface knead the dough until becomes smooth and springy. Put it in a floured bowl, cover it with cling film and set it aside to rest for 30 minutes.

Butter a 23cm diameter round springform cake tin (only on the bottom) and preheat the oven on 175C.

Roll out the dough and lay it in the buttered cake tin. Bake it for 10 minutes.

For the cheese layer, beat the butter, peanut butter and sugar together until fluffy, then add the remaining ingredients and stir them well together. Pour it over the completely cold dough. Slice the bananas and arrange them on top of the cheese layer.

For the custard layer, in a saucepan add the sugar, corn starch, salt, egg yolks, vanilla extract and 50mlcold milk. Stir it until all the lumps are gone. Add the remaining milk, stir continuously with a whisk and heat it on medium heat until it becomes thick. Take it off the heat, add the butter and keep stirring until butter is melted and incorporated. Let the custard cool until it is only lukewarm to the touch. Add the banana extract (optional) and stir again. Let it cool down, pour it over the banana layer. Shave some chocolate on the to or decorate with some chopped peanuts.

Refrigerate for 4 hours before slicing and serving. Enjoy!