BANANACAKE, CHEESECAKE?

Classic Baked Cheesecake

110g (3 1/2 oz) plain sweet biscuits, crushed (I assumed this was like shortbread which I didn’t have so I used vanilla wafers)
2/3 cup almond meal(almond flour)
60 g(2 oz) butter, melted
filling:
1 1/2 TBSP cornflour(cornstarch)
1 1/2 TBSP water
330g(11 oz) cream cheese, softened
460g(15 oz) fresh ricotta cheese
4 eggs
1 1/3 cups sugar
1 TBSP finely grated lemon rind
1/4 cup lemon juice
To make the base, process the biscuits in a food processor until crushed. Add the almond meal and butter and process until combined. Grease a 20cm(8-inch) spring form pan and line the base with non-stick baking paper. Press the biscuit mixture over the base and refrigerate. Preheat the oven to 150C(300F). To make the filling, mix the cornflour with the water to make a smooth paste. Process the cream cheese in a food processor until smooth. Add the cornflour mixture, ricotta, eggs, sugar, lemon rind and lemon juice and process until smooth. Pour the cream cheese mixture over the base and bake for 1 hour and 10 minutes(my 4inch ones took and hour) or until set. Refrigerate until cold. Serve cut into wedges with thick double cream. Serves 8.

Banana Cake

2 ½ cups cake flour
1 ½ tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
1 ½ cups well mashed very ripe bananas(about 3 large)
½ cup sour cream
11 TBSP unsalted butter, softened
6 TBSP canola oil
1 cup granulated sugar
½ cup packed brown sugar
3 large eggs
1 ½ tsp vanilla extract
1 cup chopped walnuts
1.Position rack in the center of the oven and preheat the oven to 350F. Grease cupcake pans and dust with flour.
2.Sift together the cake flour, baking soda, salt and cinnamon into a medium bowl. Whisk to combine and set aside.
3.In a small bowl, combine the bananas and the sour cream; set aside.
4.In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds. Add the oil and both sugars and beat at high speed until creamy and light, about 3 minutes. At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract. At low speed, add the flour mixture in three additions, alternating it with the banana mixture in two additions and mixing just until blended.
5.Remove the bowl from the mixer stand and stir in the walnuts by hand. Scrape the batter into the muffin pans(I used and ice cream scoop).
6.Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7.Let cool and frost with your choice of frosting…I went with cream cheese frosting.