Description
Creamy banana cream cheesecake bliss transports dessert lovers to a paradise of indulgent flavors. Silky layers of rich cheesecake and ripe bananas create a luxurious experience you’ll savor with each delightful bite.
Ingredients
Scale
Crust Ingredients:
- 2.25 cups vanilla wafer crumbs
- 10 tablespoons (5 ounces) salted butter, melted
- 3 tablespoons sugar
Cheesecake Filling Ingredients:
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream, room temperature
- 4 teaspoons banana extract
- 1 cup pureed banana (2 medium bananas)
- 3 large eggs, room temperature
Bavarian Cream and Topping Ingredients:
- 1 teaspoon powdered gelatin
- 2 tablespoons milk
- 2 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon banana extract
- 2/3 cup cold heavy cream
- 5 tablespoons powdered sugar
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh sliced bananas
Instructions
- Craft a buttery foundation by pulverizing vanilla wafers and blending with melted butter and sugar. Press the mixture firmly into a 9-inch springform pan, then bake at 325F for 10 minutes. Allow to cool and meticulously wrap the exterior with aluminum foil.
- Reduce oven temperature to 300F. In a spacious mixing bowl, whip cream cheese until silky smooth, incorporating sugar and flour. Gently fold in sour cream, banana extract, and mashed bananas until uniformly blended. Carefully introduce eggs one at a time, maintaining a consistent texture.
- Transfer the velvety cheesecake batter into the prepared crust. Situate the pan within a larger vessel and surround with scalding water, reaching midway up the springform’s sides. Bake for 90 minutes, ensuring precise temperature maintenance.
- Terminate oven heat, leaving the cheesecake undisturbed inside with door sealed for 30 minutes. Subsequently, slightly ajar the oven door, allowing gradual cooling for an additional 30 minutes. Remove and permit complete temperature normalization.
- Activate the Bavarian cream preparation by sprinkling gelatin over milk, allowing it to hydrate. Warm heavy cream with sugar and extracts in a saucepan. Delicately temper egg yolks into the heated mixture, returning to stove and stirring until thickened.
- Incorporate the bloomed gelatin into the cream mixture. Rapidly cool the preparation using an ice bath technique. Gently fold in whipped cream crafted from chilled heavy cream and powdered sugar.
- Elegantly spread the Bavarian cream across the thoroughly cooled cheesecake surface. Refrigerate for 5-6 hours, permitting complete solidification.
- Whip heavy cream with powdered sugar and vanilla extract until peaks form. Artfully pipe the cream atop the chilled cheesecake and garnish with fresh banana slices just before serving.
Notes
- Choose ripe, spotty bananas for maximum flavor intensity and natural sweetness in the cheesecake base.
- Prevent cheesecake cracking by using room temperature ingredients and avoiding overmixing during preparation.
- Create a water bath carefully to ensure even baking and prevent moisture from seeping into the springform pan by wrapping the exterior tightly with heavy-duty aluminum foil.
- use gluten-free vanilla wafers for a gluten-free version, or replace cream cheese with dairy-free alternatives for a vegan adaptation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 371 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg