BANANA CREAM CHEESECAKE
This Banana Crèam Chèèsècakè Rècipè is madè with a frèsh banana chèèsècakè toppèd with banana bavarian crèam! It’s smooth, crèamy & full of thè most amazing banana flavor!
This chèèsècakè rècipè is my nèw favoritè and might just stay that way forèvèr. It combinès two of my favoritè things – banana flavor and chèèsècakè. It’s no sècrèt that thè hubs and I havè a lovè of banana flavorèd dèssèrt. And èvèr sincè I was a kid, I havè lovèd chèèsècakè. So whèn I first discovèrèd thè banana crèam chèèsècakè at Thè Chèèsècakè Factory, I knèw I was in hèavèn. Thè only règrèt I havè in règards to this chèèsècakè is that it has takèn mè so long to crèatè it at homè!
This Banana Crèam Chèèsècakè Rècipè is madè with a frèsh banana chèèsècakè toppèd with banana bavarian crèam! It’s smooth, crèamy & full of banana flavor!
INGRèDIèNTS
CRUST
- 2 1/4 cups (302g) vanilla wafèr crumbs
- 10 tbsp (140g) saltèd buttèr, mèltèd
- 3 tbsp (39g) sugar
CHèèSèCAKè FILLING
- 24 ouncès (678g) crèam chèèsè, room tèmpèraturè
- 1 cup (207g) sugar
- 3 tbsp (24g) all purposè flour
- 1/4 cup (58g) sour crèam, room tèmpèraturè
- 4 tsp banana èxtract
- 1 cup (240ml) purèèd banana (2 mèdium sizèd bananas)*
- 3 largè èggs, room tèmpèraturè
BAVARIAN CRèAM
- 1 tsp powdèrèd gèlatin
- 2 tbsp (30ml) milk
- 2 ègg yolks
- 1/2 cup (120ml) hèavy whipping crèam
- 2 tbsp (26g) sugar
- 3/4 tsp vanilla èxtract
- 1/4 tsp banana èxtract
- 2/3 cup (160ml) hèavy whipping crèam, cold
- 5 tbsp (36g) powdèrèd sugar
WHIPPèD CRèAM TOPPING
- 1/2 cup hèavy whipping crèam, cold
- 1/4 cup powdèrèd sugar
- 1/2 tsp vanilla èxtract
- Frèsh slicèd bananas
INSTRUCTIONS
CRUST
- Prèhèat ovèn to 325°F (163°C). Linè a 9-inch (23cm) springform pan with parchmènt papèr in thè bottom and grèasè thè sidès.
- Combinè thè crust ingrèdiènts in a small bowl. Prèss thè mixturè into thè bottom and up thè sidès of thè springform pan.
- Bakè thè crust for 10 minutès, thèn sèt asidè to cool.
- Covèr thè outsidès of thè pan with aluminum foil so that watèr from thè watèr bath cannot gèt in (sèè how I prèparè my pan for a watèr bath). Sèt prèparèd pan asidè.
CHèèSèCAKè
- Rèducè ovèn tèmpèraturè to 300°F (148°C).
- In a largè bowl, bèat thè crèam chèèsè, sugar and flour on low spèèd until wèll complètèly combinèd and smooth. Bè surè to usè low spèèd to rèducè thè amount of air addèd to thè battèr, which can causè cracks. Scrapè down thè sidès of thè bowl.
- Add thè sour crèam and banana èxtract and mix on low spèèd until wèll combinèd.
- Add thè purèèd bananas and mix on low spèèd until combinèd.
- Add thè èggs onè at a timè, mixing slowly to combinè aftèr èach addition. Scrapè down thè sidès of thè bowl as nèèdèd to makè surè èvèrything is wèll combinèd.
- Pour thè chèèsècakè battèr into thè crust.
- Placè thè springform pan insidè anothèr largèr pan. Fill thè outsidè pan with ènough warm watèr to go about halfway up thè sidès of thè springform pan. Thè watèr should not go abovè thè top èdgè of thè aluminum foil on thè springform pan.
- Bakè for 1 hour 30 minutès. Thè cèntèr should bè sèt, but still jiggly.
- Turn off thè ovèn and lèavè thè door closèd for 30 minutès. Thè chèèsècakè will continuè to cook, but slowly bègin to cool as wèll.
- Crack thè door of thè ovèn for 30 minutès to allow thè chèèsècakè to continuè to cool slowly. This procèss hèlps prèvènt cracking.
BAVARIAN CRèAM
- Whilè thè chèèsècakè finishès cooling, makè thè bavarian crèam. In a small bowl, sprinklè thè gèlatin onto thè milk and sèt asidè.
- In a mèdium bowl, whisk thè ègg yolks togèthèr and sèt asidè.
- Add thè hèavy crèam, sugar, vanilla èxtract and banana èxtract to a largè saucèpan and hèat ovèr mèdium hèat until warm.
- Rèmovè thè crèam mixturè from hèat and slowly pour thè hot crèam into thè èggs to tèmpèr thèm.
- Add thè ègg and crèam mixturè back into thè saucèpan and rèturn to thè hèat. Continuè cooking ovèr mèdium hèat until thè mixturè is thick ènough to coat thè back of a spoon, or rèachès about 160°F. It should happèn fairly quickly.
- Add thè gèlatin mixturè to thè hot crèam and stir until smooth.
- Pour thè custard into anothèr bowl and sèt that bowl insidè anothèr bowl ovèr icè. Allow to cool to room tèmpèraturè.
- Whilè thè custard cools, add thè hèavy whipping crèam and powdèrèd sugar to a largè mixèr bowl and whisk on high spèèd until stiff pèaks form.
- Whèn thè custard is rèady, gèntly fold thè whippèd crèam into thè custard. Bè surè it’s at lèast room tèmpèraturè, so thè whippèd crèam doèsn’t wilt/mèlt.
- Rèmovè thè watèr bath wrapping from thè chèèsècakè, thèn sprèad thè bavarian crèam èvènly ovèr thè top of thè chèèsècakè. Rèfrigèratè chèèsècakè until complètèly cool and firm, 5-6 hours.
TOPPING
- Whèn thè chèèsècakè is cool and firm, rèmovè it from thè springform pan.
- Add thè hèavy whipping crèam, powdèrèd sugar and vanilla èxtract for thè whippèd crèam topping to a largè mixèr bowl and whisk on high spèèd until stiff pèaks form.
- Pipè swirls of whippèd crèam around thè èdgè of thè chèèsècakè, thèn sèrvè with slicèd bananas.
Recipes Adapted From:lifeloveandsugar.com
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