Banana Cream Cheesecake
User Reviews
5.0
30 reviews
Excellent
Banana Cream Cheesecake
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Banana Cream Cheesecake boasts a velvety filling with a thick Bavarian custard layer nestled in a vanilla wafer crust.
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Ingredients
Crust:
- 2 1/2 cups vanilla wafer crumbs or graham crackers crumbs
- 10 tablespoons unsalted butter melted
- 3 tablespoons white granulated sugar
- 1/4 teaspoon cinnamon
Cheesecake Filling:
- 32 ounces cream cheese room temperature
- 1 ½ cups white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1/3 cup sour cream room temperature
- 1 tablespoon banana extract
- 1 cup pureed banana from about 2 medium bananas
- 3 large eggs room temperature
Bavarian Cream:
- 7 grams powdered gelatin
- 3 tablespoons milk
- 2 egg yolks
- 1 cup heavy whipping cream room temperature
- 2 tablespoons white sugar
- 1 teaspoon banana extract
- 1/2 cup heavy whipping cream cold
- 1/4 cup powdered sugar
Topping:
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Freshly Sliced Bananas
Instructions
Crust:
- Preheat oven to 325°F.
- Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Once cooled, cover the pan on the outside (the bottom and sides) of a 9-inch springform pan with aluminum foil so water from the water bath cannot get in. Set aside.
Cheesecake Filling:
- Reduce oven temperature to 300°F.
- In a large bowl, beat the cream cheese, white sugar, flour and cornstarch on low speed until combined and smooth. Scrape down the sides and bottom of the bowl.
- Add the sour cream and banana extract and mix on low speed until well combined.
- Add the pureed bananas and mix on low speed until combined.
- Add the eggs one at a time, mixing on low speed to combine. Scrape down the sides and bottom of the bowl from time to time.
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan inside a larger pan and fill that pan with enough warm water to reach halfway up the sides of the springform pan that is covered in foil.
- Bake for 1 hour 30 minutes. The center should be set but still jiggly.
- Turn off the oven; do NOT open the door for 30 minutes.
- After 30 minutes, crack the oven door and cool the cheesecake in the oven for another 30 minutes.
Bavarian Cream:
- Add the milk to a small bowl, sprinkle the gelatin on top, and set aside.
- In a medium bowl, whisk the egg yolks together and set aside.
- Add the 1 cup of room temperature heavy cream, white sugar, and banana extract to a large saucepan and heat over medium heat until warm.
- Once warm, remove from heat and slowly pour the hot cream into the egg yolks, stirring, to temper them.
- Next, add the egg mixture to the saucepan and return to the heat. Cook over medium heat, stirring, until the mixture is thick enough to coat the back of a spoon. That will take only a few minutes.
- Add the gelatin mixture to the saucepan and stir until smooth.
- Prepare a large bowl filled with add, pour the hot custard into another smaller bowl, and set it over the bowl with ice to cool to room temperature.
- Add the 1/2 cup of cold heavy whipping cream and powdered sugar to a large bowl and whisk on high speed until stiff peaks form.
- When the custard has thoroughly cooled, gently fold the prepared whipped cream into the custard.
- Remove the foil wrapping from the cheesecake and spread the Bavarian cream evenly on top of it. Place in the fridge to cool for at least 6 hours.
Topping:
- Once the cheesecake has been refrigerated, run a butter knife around the edges and remove it from the springform pan.
- Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.
- Pipe swirls of whipped cream around the edge of the cheesecake and garnish with freshly sliced bananas.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Cholesterol
173mg
(58%)
Sodium
581mg
(24%)
Potassium
411mg
(12%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
1131IU
(23%)
Vitamin C
1mg
(1%)
Calcium
241mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 173mg | 58% |
| Sodium | 581mg | 24% |
| Potassium | 411mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 241mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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