Banana & Yogurt Cheesecake

Banana & Yogurt Cheesecake

This is a delicious cheesecake that's been made by pairing banana and yogurt cream.

Ingredients: 1 pound cake or 4 cocottes

★Plain yogurt
500 ml (200 g when strained)
★Heavy cream
80 ml
★Granulated sugar
4 tablespoons
★Cake flour
3 tablespoons
Rum or lemon juice
1 tablespoon
Castella or sponge cake
1 cm thick slice (to line the bottom of the pound cake tin or cocottes)


1. Strain the yogurt through a coffee filter.
2. Leave the yogurt to strain for 1 day and put 200 g of it aside for use.
3. Blend the ★ ingredients in a blender or food processor. While blending, gradually sift in the flour and add the rum.
4. Line the pound cake tin or cocottes with some castella sponge cake and pour the blended mixture over the top.
5. Bake the cake for 40-50 minutes at 170℃. Once baked, leave it to cool and then chill well in the refrigerator.

Story Behind this Recipe

I thought of this recipe when I was looking at a recipe for banana cake. I wondered if I could combine the banana cake recipe with some Greek yogurt that I had.