Banana Cream Cheesecake

Indulge in the creamy, luxurious delight of Banana Cream Cheesecake, a dessert that promises to be the centerpiece of any gathering. This recipe combines the rich flavors of ripe bananas with the smooth, velvety texture of cheesecake, topped with a light Bavarian cream and a whipped topping. Perfect for celebrations or a quiet weekend treat, this cheesecake is sure to impress with its balance of sweetness and sophistication.

Ingredients

Crust

• 2 1/4 cups vanilla wafer crumbs
• 10 tbsp melted salted butter
• 3 tbsp sugar

Cheesecake Filling

• 24 ounces cream cheese, at room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1/4 cup sour cream, at room temperature
• 4 tsp banana extract
• 1 cup banana puree (from 2 medium-sized bananas)
• 3 large eggs, at room temperature

Bavarian Cream

• 1 tsp powdered gelatin
• 2 tbsp milk
• 2 egg yolks
• 1/2 cup heavy whipping cream
• 2 tbsp sugar
• 3/4 tsp vanilla extract
• 1/4 tsp banana extract
• 2/3 cup heavy whipping cream (cold)
• 5 tbsp powdered sugar

Whipped Cream Topping

• 1/2 cup cold heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Fresh banana slices for garnish
• Powdered sugar for dusting

Directions

Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides.
2. Mix the crust ingredients together and press into the bottom and up the sides of the pan.
3. Bake for 10 minutes and allow to cool. Wrap the outside of the pan in aluminum foil to prepare for the water bath.

Cheesecake

1. Lower oven temperature to 300°F (148°C).
2. In a large bowl, mix cream cheese, sugar, and flour on low speed until combined and smooth.
3. Mix in sour cream and banana extract. Then, add banana puree.
4. Add eggs one at a time, mixing slowly after each addition.
5. Pour batter into crust. Place springform pan in a larger pan and fill with warm water halfway up the sides of the springform pan.
6. Bake for 90 minutes until set but slightly jiggly. Turn off the oven and let sit for 30 minutes with the door closed, then crack the oven door for another 30 minutes.

Bavarian Cream

1. Sprinkle gelatin over milk and set aside.
2. Whisk egg yolks in a bowl. Heat 1/2 cup cream, sugar, and extracts in a saucepan until warm.
3. Temper yolks with warm cream, return to heat, and cook until thick enough to coat a spoon.
4. Stir in gelatin until smooth. Set bowl in ice bath to cool.
5. Whip 2/3 cup cream with powdered sugar until stiff peaks form, fold into cooled custard.
6. Spread Bavarian cream over cooled cheesecake. Refrigerate for 5-6 hours.

Topping

1. Whip cream, powdered sugar, and vanilla to stiff peaks. Pipe onto chilled cheesecake.
2. Garnish with fresh banana slices and a dusting of powdered sugar.

Storage

Store in the fridge and consume within 3-4 days.

Notes

• Ensure that all ingredients are at room temperature to achieve a smooth, lump-free cheesecake filling.
• Banana extract and puree give the cheesecake a strong, authentic banana flavor that complements the richness of the cream cheese.

FAQs

Can I use frozen bananas for the puree? Yes, frozen bananas can be used but make sure they are fully thawed and well-drained before pureeing to avoid excess moisture.

What can I substitute for banana extract? While banana extract provides a concentrated flavor, you can use vanilla extract or almond extract for a different but equally delightful taste.

Conclusion

This Banana Cream Cheesecake recipe offers a decadent escape into dessert heaven. Each layer contributes its unique texture and flavor, making every bite a perfect blend of creamy, fruity, and sweet. Enjoy crafting this treat and watch it become a new favorite among friends and family.