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Banana Cream Cheesecake

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A luscious cheesecake infused with fresh banana flavor, topped with a silky banana Bavarian cream, and finished with whipped cream and fresh banana slices.

Ingredients

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 10 tablespoons (140g) salted butter, melted
  • 3 tablespoons (39g) sugar
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1/4 cup (58g) sour cream, room temperature
  • 4 teaspoons banana extract
  • 1 cup (240ml) pureed banana (from 2 medium-sized bananas)
  • 3 large eggs, room temperature
  • 1 teaspoon powdered gelatin
  • 2 tablespoons (30ml) milk
  • 2 egg yolks
  • 1/2 cup (120ml) heavy whipping cream
  • 2 tablespoons (26g) sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon banana extract
  • 2/3 cup (160ml) heavy whipping cream, cold
  • 5 tablespoons (36g) powdered sugar
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh sliced bananas, for garnish

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. Combine vanilla wafer crumbs, melted butter, and sugar in a bowl. Press into the pan bottom and sides.
  3. Bake crust for 10 minutes. Let cool. Wrap the outside of the pan with aluminum foil.
  4. Reduce oven to 300°F (148°C).
  5. Beat cream cheese, sugar, and flour on low speed until smooth.
  6. Add sour cream and banana extract; mix until combined.
  7. Mix in pureed bananas.
  8. Add eggs one at a time, mixing slowly after each until just combined.
  9. Pour batter into prepared crust.
  10. Place springform pan in a larger pan and fill outer pan with warm water halfway up the sides.
  11. Bake for 1 hour and 30 minutes. Center should be set but jiggly.
  12. Turn off oven and leave cheesecake inside with door closed for 30 minutes.
  13. Crack oven door and let cool for another 30 minutes.
  14. Remove from oven and water bath. Refrigerate 5–6 hours or overnight.
  15. Sprinkle gelatin over milk in a small bowl; set aside.
  16. Whisk egg yolks in a bowl; set aside.
  17. In a saucepan, heat 1/2 cup cream, sugar, vanilla, and banana extract until warm.
  18. Slowly whisk warm mixture into egg yolks.
  19. Return to saucepan and cook until thickened or 160°F (71°C).
  20. Stir in gelatin mixture until smooth. Cool over ice bath to room temp.
  21. Whip 2/3 cup cream and powdered sugar to stiff peaks. Fold into custard.
  22. Spread Bavarian cream over cheesecake. Refrigerate 5–6 hours until set.
  23. Whip 1/2 cup cream, powdered sugar, and vanilla extract to stiff peaks.
  24. Pipe whipped cream around edges. Garnish with fresh banana slices.

Notes

  • Use ripe bananas for best flavor.
  • Refrigerate the cheesecake overnight for optimal texture.
  • Garnish with bananas just before serving to prevent browning.
  • Use a water bath to avoid cracks in the cheesecake.

Nutrition

Find it online: https://yumfamilyrecipes.com/banana-cream-cheesecake/