Honey and Plantain cheesecake.

There are times when I have very little in my fridge, very little.  Friday, was one of those times.  I had a few things and went online to see what I could make with some cream cheese and eggs.

I found a recipe for honey cheesecake.  So, I decided I’d go with that, but I’d add something extra.  I had a ripe plantain and wondered if I could incorporate that somehow.  I didn’t have any graham crackers or any vanilla wafers, so I had to improvise.  I had Count Chocula cereal.  Yes, you read right.  Having nothing to lose, I went at it.

In the end, I wound up with a pretty damn good cheesecake.  It’s not overly sweet, which makes the ingredients of honey and plantain to stand out more.

Here it is:

Honey and Plantain cheesecake

Filling:

2 8oz packages of cream cheese
1 large ripe plantain (very important, make sure you use a ripe plantain, not a green plantain)
4 eggs
2/3 cup of honey
1 tsp vanilla
1 dash cinnamon (optional)
1 dash pumplin spice (Optional)

Crust:

1 cup Count Chocula cereal
1/4 cup butter

Pre-heat oven to 350.

For the crust, mix the Count Chocula and the butter. (trust me.)
This will give you enough to make a thin coating at the bottom of the pan.
For more, use 1 1/2 cups of cereal and 1/3 cup of butter, which will allow you to bring the
crust up the sides a bit.

To make the filling, boil the plantain for about 20-30 minutes on medium heat, until soft.
Mix room temperature cream cheese with plantain, eggs honey, vanilla.

Pour the mix into your tin and then place your tin in a water bath, which is just a large pan, filled with water.
Place into the oven for 1 and 15-30 minutes.  Depending on your oven, until firm.
When done, take it out of the oven, and allow it to cool for a few minutes, and then place in the refigerator
for at least 3-4 hours before you take the cheesecake out of the tin.  Then place it back into the fridge and allow it
to further cool overnight.

As I said at the beginning, this is not an overly sweet dessert.  The honey and the ripe plantain, along with the cereal crust allowed the natural sweetness to come through.

When you serve, add a drizzel of honey or even chocolate.  I also like spreading a bit of raw honey over the top.

Enjoy!

Don’t mind the kitty legs in the background. My assistant liked the spotlight.

 

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2 thoughts on “Honey and Plantain cheesecake.

  1. Sounds yummy! For the crust, do yo use melted butter or softened butter? I like non-traditional crusts. One day I’d like to experiment with cocoa krispies cereal.

    Like

    • June, I just added chilled butter. I’m sure cocoa krispies would work just as well. I don’t know why I hadn’t thought of using cereal before. I mean, it’s already sweet so that’s less sugar you have to add to the cheesecake.

      Like

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