Banana Cream Cheesecake (Print Version)
# Ingredients:
01 -
2 1/4 cups vanilla wafer crumbs (for crust).
02 -
10 tbsp salted butter, melted (for crust).
03 -
3 tbsp sugar (for crust).
04 -
24 oz cream cheese, room temperature (for cheesecake filling).
05 -
1 cup sugar (for cheesecake filling).
06 -
3 tbsp all-purpose flour (for cheesecake filling).
07 -
1/4 cup sour cream, room temperature (for cheesecake filling).
08 -
4 tsp banana extract (for cheesecake filling).
09 -
1 cup pureed banana (2 medium bananas, for cheesecake filling).
10 -
3 large eggs, room temperature (for cheesecake filling).
11 -
1 tsp powdered gelatin (for Bavarian cream).
12 -
2 tbsp milk (for Bavarian cream).
13 -
2 egg yolks (for Bavarian cream).
14 -
1/2 cup heavy cream (for Bavarian cream).
15 -
2 tbsp sugar (for Bavarian cream).
16 -
3/4 tsp vanilla extract (for Bavarian cream).
17 -
1/4 tsp banana extract (for Bavarian cream).
18 -
2/3 cup cold heavy cream (for Bavarian cream).
19 -
5 tbsp powdered sugar (for Bavarian cream).
20 -
1/2 cup heavy whipping cream (for topping).
21 -
1/4 cup powdered sugar (for topping).
22 -
1/2 tsp vanilla extract (for topping).
23 -
Fresh sliced bananas (for topping).
# Instructions:
01 -
Preheat oven to 325°F. Combine vanilla wafer crumbs, melted butter, and sugar in a bowl. Press into a 9-inch springform pan and bake for 10 minutes. Cool and wrap the pan with foil for a water bath.
02 -
Lower the oven temperature to 300°F. In a large bowl, beat cream cheese, sugar, and flour until smooth. Add sour cream, banana extract, and pureed bananas, mixing until combined. Beat in eggs one at a time.
03 -
Pour the cheesecake mixture into the crust. Place the pan in a larger pan and fill with hot water halfway up the sides of the springform pan. Bake for 90 minutes.
04 -
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and let it cool for an additional 30 minutes. Remove from the oven and cool completely.
05 -
For the Bavarian cream, sprinkle gelatin over milk and let it bloom. Heat heavy cream, sugar, vanilla extract, and banana extract in a saucepan until warm. Temper with egg yolks and return to the heat, stirring until thickened.
06 -
Stir the bloomed gelatin into the cream mixture. Cool the mixture over an ice bath. Fold in whipped cream made from cold heavy cream and powdered sugar.
07 -
Spread the Bavarian cream over the cooled cheesecake. Refrigerate for 5-6 hours until set.
08 -
Whip heavy whipping cream, powdered sugar, and vanilla extract for the topping. Pipe onto the cheesecake and garnish with fresh banana slices before serving.
# Notes:
01 -
Banana Cream Cheesecake Bliss combines creamy banana cheesecake with a layer of decadent Bavarian cream and a crisp vanilla wafer crust.
02 -
Perfect for banana lovers and special occasions, this dessert is an indulgent showstopper.