Trust me if you like banana and you like cheesecake, you’re going to fall in love with this recipe. This Banana Cream Cheesecake have a nice taste and beautiful crust. It’s creamy, rich and it was absolutely bursting with banana flavor in.
That tastes virtually identical to the cheesecake that we’ve made in this post; but that bananas inside, gives this one more flavor. And again it’s very simple to put together. I just served it with a bit of whipped cream and some sliced bananas on top, but really you don’t need to do that trust me it is fine by itself.
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Bananas add a comforting sweetness to this indulgent cheesecake, which brings together a crust of vanilla wafers, walnuts and butter with a filling of cream cheese, sugar, eggs, sour cream, mashed banana and banana liqueur. Topped with a heavenly blend of pastry cream and whipped cream, this tasty dessert will be popular among all ages!
- For the Filling:
- 4 (8 ounce) packages cream cheese, room temperature
- 1 1/8 cups white sugar
- 3 tablespoons all-purpose flour
- 4 eggs
- 1 cup sour cream
- 2 ripe bananas, mashed
- 1/4 cup banana liqueur
- 1 1/2 teaspoons vanilla extract
For the Topping:
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup milk
- 1/3 cup white sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy cream, chilled
- 12 vanilla wafer cookies
- Add all ingredients to list
First, we’re going to make our cookie base. And in order to that, you need to use some cream-filled vanilla sandwich, cookies or biscuits.
Take around 15-20 pieces of cookies depending on your pan, and crush them up in the food processor, or just shove them in a bag and whack them with something heavy like a rolling pin or something like that.
1- In a medium bowl, mix together the vanilla sandwich crumbs, ground walnuts, and melted butter. And press the mixture into the bottom of the greased springform pan (9-inch springform pan).
2- In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth.
3- Stir in the 3 eggs one by one, mixing until well blended after each one.
4- whisk in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. And pour over the crust in the springform pan. And tap it a few times, just give it any excess air bubbles.
5- Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan.
6- Place the whole thing into a preheated oven to 350 degrees F (175 degrees C), and fill the outer pan with hot water.
7- Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath.
Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
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In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy.
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. 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.
Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.