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Banana Cream Cheesecake

Banana Cream Cheesecake
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Indulge in the delightful flavors of our Banana Cream Cheesecake, a creamy dessert that perfectly balances the sweetness of ripe bananas with a luxurious cheesecake filling. This recipe invites you to create a stunning dessert that not only delivers on taste but also brings joy to any gathering. With its buttery vanilla wafer crust and airy Bavarian cream topping, each slice is an experience to savor. Imagine sharing this treat with friends and family, as the rich aroma fills your kitchen and hearts alike. Perfect for birthdays or cozy evenings at home, this cheesecake is sure to become a beloved favorite in your dessert repertoire.

Ingredients

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  • 2 1/4 cups vanilla wafer crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar (for crust)
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 tbsp all-purpose flour
  • 1/4 cup sour cream
  • 4 tsp banana extract
  • 1 cup pureed banana (2 medium bananas)
  • 3 large eggs
  • 1 tsp powdered vegan gelatin
  • 2 tbsp milk
  • 2 egg yolks
  • 1/2 cup heavy whipping cream (for Bavarian cream)
  • 2 tbsp sugar (for Bavarian cream)
  • 3/4 tsp vanilla extract
  • 1/4 tsp banana extract (for Bavarian cream)
  • 2/3 cup heavy whipping cream, cold
  • 5 tbsp powdered sugar
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract (for whipped cream)
  • Fresh sliced bananas for garnish

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, combine vanilla wafer crumbs, melted butter, and sugar until sandy. Press mixture firmly into the bottom and sides of a 9-inch springform pan.
  2. Bake crust for about 10 minutes until set; let cool.
  3. In a mixing bowl, beat cream cheese until smooth. Gradually add sugar and flour, mixing well.
  4. Stir in sour cream, banana extract, and pureed bananas. Beat in eggs one at a time until blended.
  5. Pour filling into crust and bake for 55 minutes to an hour until slightly jiggly in center. Turn off oven; let it cool inside for an hour before refrigerating for at least 4 hours or overnight.
  6. For Bavarian cream, whisk milk and egg yolks over low heat until thickened; stir in banana extract and powdered vegan gelatin until dissolved. Let cool.
  7. Fold whipped cream into cooled custard gently until combined.
  8. Spread Bavarian cream over chilled cheesecake; garnish with fresh banana slices.

Nutrition

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