Bananas Foster Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
302g vanilla wafer crumbs
02 -
112g salted butter, melted
03 -
45g light brown sugar, loosely packed
04 -
1 tsp ground cinnamon
→ Cheesecake Filling
05 -
678g cream cheese, room temperature
06 -
144g brown sugar, loosely packed
07 -
24g all-purpose flour
08 -
240ml mashed ripe bananas (2–3 bananas)
09 -
1 1/2 tsp ground cinnamon
10 -
1/4 tsp ground nutmeg
11 -
30ml dark rum
12 -
3 large eggs, room temperature
→ Bananas Foster
13 -
56g salted butter
14 -
113g light brown sugar, packed
15 -
1/8 tsp ground nutmeg
16 -
1/2 tsp ground cinnamon
17 -
15ml heavy whipping cream
18 -
30ml dark rum
19 -
2 medium bananas, sliced into coins
→ Whipped Cream
20 -
120ml heavy whipping cream, cold
21 -
29g powdered sugar
22 -
1/2 tsp ground cinnamon
# Instructions:
01 -
Preheat oven to 163°C. Line a 9-inch springform pan with parchment paper and grease the sides. Combine crust ingredients in a small bowl and press the mixture into the bottom and up the sides of the pan. Bake for 10 minutes and let cool.
02 -
Cover the pan's outsides with aluminum foil to prevent water ingress from the water bath. Reduce oven temperature to 148°C.
03 -
In a large bowl, mix cream cheese, brown sugar, and flour on low speed until smooth. Add mashed bananas, cinnamon, nutmeg, and rum, mixing thoroughly. Add eggs one at a time, beating slowly and scraping the bowl.
04 -
Pour the cheesecake batter into the crust. Place the pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan. Bake at 148°C for 1 hour.
05 -
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door and cool for another 30 minutes. Remove from the oven and let sit for 15 minutes. Remove foil and refrigerate for 6-7 hours until firm.
06 -
In a large pan, melt butter over medium-high heat. Stir in brown sugar, nutmeg, cinnamon, and cream until sugar dissolves. Add rum, light it carefully, and let it burn out while swirling the pan. Add sliced bananas and cook for 1-2 minutes to thicken the sauce.
07 -
Whip heavy cream, powdered sugar, and cinnamon until stiff peaks form. Pipe a border on the chilled cheesecake. Add bananas foster in the center and drizzle the sauce down the sides.
08 -
Refrigerate the cheesecake until ready to serve. Best consumed within 2-3 days.
# Notes:
01 -
Refrigerating the cheesecake helps to achieve a firm texture and prevents cracks during cooling.