Electrolux Newsroom Asia Pacific

Electrolux presents: Celebrity Chef Anna Olson and her banana caramel cheesecake!

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Anna Olson30 lucky consumersBanana Caramel Cheesecake

Malaysians were in for a special treat last month. Anna Olson, a celebrity chef from the Asian Food Channel, made a special appearance at the Electrolux Concept Store in Kota Damansara. The newly launched Concept Store is the third of its kind in Malaysia, and a one-stop shop for all Electrolux products.

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The excitement and anticipation was palpable as 30 lucky consumers got a rare opportunity to meet Anna. As the author of six highly acclaimed cook books and host of TV programmes such as ‘Sugar’ and Fresh with Anna Olson’, Anna was on-hand to demonstrate one of her signature desserts, the banana caramel cheesecake.

Customers

Anna and the 30 lucky consumers

This being Anna’s first trip to Malaysia, she was understandably excited. “I’ve had the opportunity to use Electrolux products throughout my career and I’ve always been delighted by the thoughtful design innovation apparent in every appliance.  Whether it’s a professional or home appliance, the designer always focuses on the user. The holistic products are easy to use and maintain, unique and innovative, and have simple and elegant European designs that look really great in modern kitchens,” said Anna.

Anna Olson making the banana cheesecake

Anna Olson making one of her signature desserts, the banana caramel cheesecake

So, without further ado, here’s the banana caramel cheesecake recipe!

Ingredients

Crust

  • 12 crunchy oatmeal cookies
  • ½ cup pecan pieces
  • ¼ cup unsalted butter, melted
Banana layer

  • 2 tbsp unsalted butter
  • ¼ cup light brown sugar, packed
  • 1 tbsp rum or lemon juice
  • 3 firm bananas, sliced
Cheesecake

  • Approximately 910g cream cheese at room temperature
  • 1 cup light brown unsalted butter, melted
  • Seeds from 1 vanilla bean
  • 5 large eggs

Caramel topping

  • 1 ½ cups sugar
  • ¼ cup water
  • 1 tbsp corn syrup or lemon juice
  • 1 cup whipping cream

1. Using an Electrolux Inspiro Oven, preheat to 350 °F (180 °C) using the easy-to-use one-touch dial and button. The LED display will make it easier for you to make necessary adjustments. While the oven is heating up, grab a 9-inch springform pan and grease the base, as well as wrap the exterior in foil.

2. Next, throw the oatmeal cookies and pecans into a food processor. To achieve an even crumble, we recommend using the pulse mode on the Electrolux EBR2600 blender. With three speed settings and six winged serrated metal blades, it makes short work of the cookies and pecans. At this point, add melted butter and continue to pulse.

3. Once it has achieved consistency, press the mix into the bottom of the prepared springform pan – be mindful not to scale up the sides though – and bake for 12 minutes. After that, allow it to cool and move on to the bananas.

4. Out comes a sautéé pan and onto medium-high heat. Add butter and brown sugar, and stir the mix until it melts and starts bubbling. Gas hobs can be unpredictable, especially if it’s windy at home. The Electrolux ETD32D/R/W Portable Induction Hob is the ideal hob for the job, because it allows you to control the heat more accurately. It is also equipped with an LED display and it can be used just about anywhere at home.

5. When the mix melts, stir in rum or lemon juice and add the bananas. Stir just to coat and warm, then pour into the now cooled crust.
6. Moving on to the cheesecake, beat cream cheese until it becomes fluffy. Add brown sugar in two additions, beating well after each addition. Continue to beat the cheese as you add butter and vanilla bean seeds. Add eggs in five additions, beating well after each addition. Finally, pour the batter over the now caramelized banana layer into the springform pan.

7. Now, the magic begins! Place the pan into a baking dish and pour hot water around it,  to halfway up the sides of the pan. Bake for 30 minutes, and then reduce the oven temperature to 325°F (160 °C). Bake for another 30 to 40 minutes until the filling puffs slightly around the edges, but still jiggles in the centre when shaken. Remove the pan from the water, and allow it to cool for two hours before refrigerating overnight.

8. The next day, combine sugar, water and corn syrup (or lemon juice) in a pot. Bring the mix to a boil on the induction hob without stirring and cook uncovered until it turns a rich amber. Once it achieves the desired colour, remove the pot from the induction hob and gently stir in whipping cream. Once that is done, return the pot to medium heat, and simmer until it is reduced by a third. Remember to stir occasionally for about five minutes.

9. Done with stirring? Now remove the pot from the heat, and allow the now thickened fluid to chill for about 15 minutes. Pour the caramel mix over the cheesecake and chill completely, up to eight hours before serving.

10. Finally, gather your family and friends, and carefully knife along the insides of the pan to loosen the cheesecake. A knife dipped in hot water will slice through the beautiful banana caramel cheesecake with little effort, and this delectable dessert will definitely be the perfect end to any meal.

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