Friday, May 9, 2014

Foodie Fridays - Minion Banana Custard Cheesecake

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Right, I think all of you are getting tired of all my no bake cheesecake posts on Foodie Fridays, I told myself that I should stop it BUT when I was browsing the net for cheesecake recipes earlier I chanced upon Angela Chia's blog and her Banana Custard Cheesecake.  It is NOT just another custard cheesecake, its MINION BANANA CUSTARD CHEESESCAKE!!!!  I am not a HUGE minion fan but DinoBoy is and I know he will love these cheesecakes.  Look at them, aren't they cute and adorable? Ok, they look different from Angela's because my aluminion cups are too small so there were not enough space to add in the "eyelashes" but they still look like minions.

This recipe calls for all the ingredients to be melted in a pot using low heat, something different from the cheesecakes I made for the past weeks.  It took me aboutn 10mins to stir the mixture on low heat till its puree liked.  I let the puree custard mixture cool down for a bit even though the original recipe did not say to do so, I just thought that the hot mixture would probably melt or soften the frozen set base if I pour it into the cup.

DinoPapa's birthday was on 24th April, a Thursday where DinoBoy has Chinese tuition.  DinoPapa will be working late and we will be out till after 9pm, the timing is not good for any planned celebration.  However, such arrangement is not be accepted by our little boy.  Birthdays MUST have celebration!  So when DinoPapa came home, he insisted him to cover his eyes as "I have a surprise for you Daddy!"  He presented one Minion Banana Custard Cheese cupcake and we sang Happy Birthday song too!  No candles as there were none in the house.  While DinoPapa was spooning the cheesecake into his mouth DinoBoy said "Dad, you can find some treasures in it." and grinned happily.  Can you guess what is the treasure?  Yupe, its the diced bananas~  

And Angela is right, Oreo cookies, banana and custard ARE such perfect combination!  If I were to make these again I will put in pieces of bananas instead of dicing them up.  

On another note, if you are looking for cheesecake texture, this is not for you as the custard taste is stronger then the cream cheese, thus the name Custard Cheesecake.  Plus even after 4 hours or more chilling the cake is mushy, not firm like a cheesecake.  If you are a banana and custard lover you will fall in love with this cheesecake.

No Bake Banana Custard Cheesecake

by Jennifer Lim (adapted from
Prep Time: 30mins
Cook Time: at least 4hrs of chilling
Yield: 9-12 cups

* 13 oreo cookies (Use 13 cookies if you are making them into the minion design as shown. Split 5 of the cookies and use only the side with cream for decor. The side without cream can be crushed with the balance cookies to make the crust. If you are making a 7-inch cake, 10 cookies is sufficient. NOTE: For making the crust, removing the cream is not necessary)
* 45g melted butter
* 1 block of 250g cream cheese
* 1 packet of 200ml fresh milk
* 80g castor/fine sugar
* 3 eggs (roughly 55g each)
* 20g custard powder
* 1 big ripe banana
* blueberries (for decor if applicable)
* chocolate chips (for decor if applicable)

1. Put the digestive biscuits into a ziplock bag and crush them either using a rolling pin or anything hard enough to do the job easily. Set aside.
2. Melt the butter using the microwave on medium high heat for a minute or till melted or using the double boiling method. Set aside to allow it to cool down.
3. Add the cooled down melted butter into the crushed digestive biscuits. Mix well by shaking the bag.
4. Empty the mixed contents onto a 7" springfoam pan or cake ring. Use the back of a spoon or spatula to smooth out the mixture and press it down.
5. Put it into the freezer to set for about 30mins while you prepare the cream cheese.
6. Combine cheese, milk, eggs, sugar and custard powder in a pot and cook at low heat. Stir constantly using a balloon whisk until the mixture thickened.** Please be patience. The mixture will thicken to the consistency of baby cereal/puree.
7. Slice banana and arrange them onto the crust (if you are making them into cups, you can cube the banana into smaller pieces.)
8. Pour in the thickened mixture and level the surface. Let cool and chill in the fridge for at least 4 hours or until set. Note: Cover with cling wrap to prevent drying out and cracks on surface
9. Dust with cocoa powder if desire to enhance the flavour and cut to serve.

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