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Banana Cream Cheesecake

Banana Cream Cheesecake
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Indulge in the delightful experience of Banana Cream Cheesecake, a luscious dessert that marries the creamy richness of cheesecake with the vibrant sweetness of ripe bananas. This dessert is perfect for any occasion, from birthday celebrations to cozy family dinners. With its delectable layers and smooth texture, this cheesecake is sure to leave a lasting impression on your guests. The combination of a crunchy vanilla wafer crust and a light banana Bavarian cream topping adds an extra dash of sophistication, making it a standout treat that showcases the beloved banana flavor.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the vanilla wafer crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake the crust for about 10 minutes until golden brown. Remove from oven and let cool.
  2. In a large mixing bowl, add the room temperature cream cheese and beat until smooth using an electric mixer. Gradually add in sugar and flour while mixing until fully incorporated. Mix in sour cream and banana extracts followed by pureed bananas. Add eggs one at a time, ensuring each is blended before adding the next. Pour the filling into the cooled crust.
  3. Bake in preheated oven for 60-70 minutes or until set but slightly jiggly in the center. Turn off oven and leave cheesecake inside for another hour to cool gradually. Remove from oven and chill in refrigerator for at least four hours before serving.
  4. In a small bowl, mix powdered vegan gelatin with milk; set aside to bloom for about five minutes. In a saucepan over medium heat, whisk together egg yolks and sugar until creamy. Slowly add heavy whipping cream while whisking continuously until it thickens slightly. Stir in bloomed vegan gelatin until dissolved then remove from heat to cool completely.
  5. Once cheesecake is chilled completely, pour cooled bavarian cream topping over it evenly. Whip cold heavy whipping cream with powdered sugar until stiff peaks form; fold in vanilla extract gently. Spread whipped cream on top of bavarian layer and garnish with fresh sliced bananas before serving.

Nutrition

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