Dreamy Chocolate Banana Caramel Cake Recipe

This is an awesome birthday cake to bake. Everyone who had one slice came back for another! It's all so lovely. It makes all the work worth while.



Froast it with Chocolate Ganache Frosting. For recipe Click here! Use only half a recipe.

Caramel Sauce Recipe. For recipe Click here!

Chocolate Fudge Cake. For recipe Click here! Use only half a recipe.

Moist Banana Cake. For recipe Click here!

Whipped Chocolate Fresh Cream Frosting. For recipe Click here! Use only half a recipe.




We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Overall Feedback: Moist, Fudgy, Rich, Chocolate Delight, Not Sweet. Lovely cake to have for a special occassion.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Compilation of Baked Cheesecake from Salted Caramel Cheesecake onwards

There are few versions of Base Crust that you can mix and match for your Cheesecake.

Base Crust Ingredients:
120g Plain Oreo (with icing inside) or Graham Cracker or Digestive Biscuits
40g Melted Butter.

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the biscuits to fine powder, it's ok to leave the icing in between.
3. Melt Butter in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground biscuits and Melted Butter.
5. Press it tightly into the baking pan.

There is another interesting crust base to share..
Marie Biscuit Base Crust Ingredients:
250g Marie Biscuits
100g Melted Butter
2 tablespoons Brown Sugar
6 tablespoons Cocoa Powder
4 tablespoons Golden Syrup

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the Marie Biscuits to fine powder.
3. Put Butter, Sugar, Cocoa Powder, Golden Syrup in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground Marie Biscuits and Liquid Mixture.
5. Press it tightly into the baking pan.


Moving on to the Cheesecake batter.

Cheesecake Ingredients:
500g Cream Cheese
250g Sugar
4 Eggs
2 teaspoons of Vanilla Paste

Step By Step
1. Pre-heat over at 170°C
2. Beat Cream Cheese until creamy approx 2-3 mins.
3. Add in Sugar and continue beating for approx 1 min.
4. Add Eggs and Vanilla Paste and continue beating until well combine. Be sure to scrape down the sides of the bowls to ensure there are no lumps of cream cheese.
5. Split or spoon the Cheesecake batter evenly.
6. Bake for 1 hour or until center are almost set.
7. Cool in pan on wire rack.
8. Pour your choice of topping over, cover and refrigerate for 4 hours or overnight. for 4 hours or overnight.
9. Before serving garnish with fruits or drizzle melted chocolate to make your cheesecake pretty.

Full recipe:
Round Pan 8". Bake for about 25 to 30 minutes.
x2 Loaf Pan 3" x 6". Bake for about 25 to 30 minutes.
x2 Round Pan 1.5" x 5". Bake for about 25 to 30 minutes.
Muffin Pan 12 holes x 1.5". Bake for about 20 to 25 minutes.

Some Extra Tips Below:
- Our sugar reduction advice for different cheesecake is advice in the below list of creation, it's basically the best part of homebake. Reason why we reduce sugar depending on topping used is to ensure the overall sweetness of the Baked Cheesecake is as per the sweetness level we can accept. Everyone should explore their own.
- Important that all ingredients are at room temperature to avoid lumps in your cheesecake.

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Below is my creations hopefully it'll inspire you. You may split the base recipe in 2 parts and top it off with different toppings for more varieties. Hope you all will love this recipe.

Salted Caramel Baked Cheesecake with Oreo Crust
5 tablespoon of Homemade Salted Caramel Recipe click here
80g Melted Chocolate to drizzle
Note: We reduced the Sugar of the Cheesecake to 90g, as caramel is the topping which is sweet enough.



Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Caramel Sauce Recipe with Lesson Learnt Tips!

There is tons of recipe that require caramel sauce. I personally love caramel sauce. I love to drizzle them over desserts. Yum... I've already have a recipe in mind that will come after this blogpost so stay tune!



Ingredients
200g Sugar
50g-80g Filtered Water
30g Salted Butter
150g Heavy Cream
2 teaspoon Vanilla Essence

Step 1 In a heavy bottom pan, pour in the Sugar.
Step 2 Add in the Filtered Water and stir to mix well. Add extra Filtered Water if required.
Step 3 Cook the mixture over medium heat until the Sugar dissolves.
Step 4 Then raise the heat to medium high, and cook until it turns amber coloured. To be exact, lower the fire when the thermometer reaches 350°F/176°C.
Step 5 Add in the Salted Butter and wait for it to melt while you gently swirl to mix them up.
Step 6 Remove from the pan from the heat, and add the Heavy Cream and Vanilla Essence. Again, gently swirl to mix them up.
Step 7 Let the caramel sauce cool, then transfer to a container.


HAVE FUN & ENJOY!!!!!!

Some tips from us after attempts:
- Any type of sugar works. Different type of sugar will bring slight different taste to your caramel sauce. Castor Sugar, Raw Sugar, Brown Sugar you name it.
- Adding additional water then the above mentioned is fine. It'll all boil off, just that it takes longer time for the temperature to rise.
- Once placed over the heat, try to avoid stirring the caramelising sugar. Best is do not stir at all. Why? It's because stirring also promotes crystallisation.
- Refrigerate the sauce can last up to 2 weeks, warm the sauce up before using.

Don't give up we failed once, and this is our second trial.

Really happy with the results.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~