~ Tofu Banana "Cheese"cake

Taken from:
Veganfamilyliving.com

Description:
Smooth, guilt-free "cheese"cake with additional protein~

Ingredients:

300 g silken tofu

1/2 C milk

3 tbsp brown sugar

1/2 tbsp orange juice

1 medium (80 g) banana

1 egg

2 tbsp corn starch

1 1/2 tbsp water

1 1/2 tsp vanilla extract

5 (45 g) chocolate wafers, crushed

2 tsp oil

Directions

1) Drizzle oil evenly into the bottom of 4.5" springform pan and press the crushed chocolate wafers down firmly to form the crust. Bake at 175 deg for around 3 min and leave to cool.
2) Blend tofu, milk, sugar, orange juice, banana and egg together till smooth.
3) Over low heat, warm up the mixture.
4) Combine corn starch and water, and stir into the warmed mixture. Stir constantly till the mixture thickens, and remove from heat to sit for 3 min. Stir in vanilla extract.
5) Pour the mixture into the prepared crust and into a ramekin if there are excess, and bake in an oven preheated at 175 deg for 45 min (35 min for the ramekin), or till the top is firm. Turn off the oven and leave the cake in the oven for another 10 - 15 min.
6) Refrigerate overnight and serve chilled.

Remarks:
Midnight-baking had certainly taken a toil on me. I burnt my first crust, mistook the 1/2 tbsp measuring spoon to be the 1 tbsp one, spilled the warmed mixture, overturned the bowl of dissolved corn starch and over-baked my cake! Woah what a night.

After realising my oversight, I went to bed without high hopes that the "cheese"cake would turn out right and also wondered if I should rename it as banana custard pie/tart instead. Fortunately, it wasn't that bad though it was weeping terribly due to the tofu (didn't drain it), and that there was this sinister face on top of the cake:

The "cheese" part was quite velvety despite the obvious lumps, and has some slight tinge of vanilla and banana. I would prefer a more pungent taste though. Furthermore, there wasn't really a creaminess that's imparted by cream cheese.

By the way, I found that 35 min for the ramekin seemed too long as top was positively too charred to pass off as a "cheese"cake. Furthermore, it puffed up too much and collapse to form a wrinkled fabric of scorched surface after being taken out of the oven. Make it 25 min and avoid putting it too close to the hottest part of the oven:

All in all, it seems to be more apt to call it a banana custard.