Banana Cream Cheesecake
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
Vanilla Wafer (crumbs)1 cup
Walnut (ground)5 tbsps
Butter (melted)1 cup
White Sugar3 tbsps
All-Purpose Flour4
Eggs1 cup
Sour Cream2 tsps
Vanilla Extract1.5 tsps
Unflavored Gelatin3 tbsps
Water (cold)1 cup
Milk1.5 cups
Heavy Cream (chilled)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease the sides of a 9 inch springform pan
3
In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter
4
Press into the bottom of the prepared pan
5
In a large bowl, stir cream cheese to soften
6
Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth
7
Stir in eggs, one at a time, mixing until well blended after each one
8
Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla
9
Pour over the crust in the springform pan
10
Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in
11
Place springform pan inside a larger pan
12
Place the whole thing into the preheated oven, and fill the outer pan with hot water
13
Bake for 45 minutes in the preheated oven
14
After the time is up, turn the oven off, but leave door closed
15
Leave cheesecake in the unopened oven for 1 hour
16
Before removing from the water bath
17
Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking
18
Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight
19
In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften
20
Heat milk in a small saucepan over medium-low heat until hot but not boiling
21
Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy
22
Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk
23
Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon
24
Remove from the heat
25
Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla
26
Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour
27
When the pastry cream is cooled, whip heavy cream just past soft peaks
28
Stir pastry cream to soften, then fold in the whipped cream
29
Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top
30
Chill until serving
31
Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look