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Banana Cream Cheesecake

Banana Cream Cheesecake
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A rich, creamy cheesecake with a vanilla wafer crust, topped with a luscious banana-infused Bavarian cream and fresh bananas.

Ingredients

Scale
  • 6 1/2 oz vanilla wafers
  • 4 Tablespoons melted butter
  • 1/2 – 1 Tablespoon melted butter
  • 1/8 teaspoon salt
  • 4 (8 oz each) packages cream cheese, room temperature
  • 1/2 – 3/4 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 4 eggs
  • 2 1/2 teaspoons unflavored gelatin
  • 2 Tablespoons water
  • 3/4 cup milk
  • 3 egg yolks
  • 3 Tablespoons granulated sugar
  • 1 cup heavy cream
  • 1 Tablespoon powdered sugar
  • 1 teaspoon banana extract
  • 1-2 fresh bananas
  • 1/2 – 1 cup heavy cream
  • 1 Tablespoon powdered sugar
  • 1 teaspoon vanilla or banana extract

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Brush a 9 inch springform pan with 1/2 – 1 tablespoon melted butter. Alternatively, line the bottom and sides with parchment paper.
  3. Make crumbs from the vanilla wafers using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. You should have about 1 1/2 cups of crumbs.
  4. Combine the 1 1/2 cups of crumbs with 4 tablespoons melted butter and 1/8 teaspoon salt. Mix until evenly combined and sandy.
  5. Press the crumb mixture firmly into the bottom and partially up the sides of the prepared springform pan.
  6. Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and set aside to cool.
  7. In a stand mixer or using a hand mixer, mix the room temperature cream cheese and 1/2 – 3/4 cups granulated sugar until smooth. Do not overmix.
  8. Add 1/2 teaspoon vanilla extract and 1/3 cup sour cream to the cream cheese mixture. Mix until just combined.
  9. Add the 4 eggs, one at a time, mixing until each egg is just incorporated. Use a rubber spatula to scrape down the sides of the bowl between additions.
  10. Pour the cream cheese batter over the cooled crust in the springform pan.
  11. Bake for about 55-65 minutes, or until the cheesecake is set but still has a slight wobble in the center.
  12. Cool the cheesecake to room temperature. Then, refrigerate it overnight for best results.
  13. To make the Bavarian cream, sprinkle 2 1/2 teaspoons unflavored gelatin over 2 tablespoons water in a small bowl and set aside to bloom for about 5 minutes.
  14. Meanwhile, heat 3/4 cup milk in a medium saucepan until it is just simmering.
  15. In a stand mixer or using a hand mixer, mix 3 egg yolks with 3 tablespoons granulated sugar until the mixture is pale yellow and fluffy (3-5 minutes).
  16. Slowly stream the hot milk into the egg yolk mixture while continuously whisking to temper the eggs.
  17. Return the egg and milk mixture to the same saucepan. Heat on medium-low heat, gently mixing with a rubber spatula constantly, until the mixture thickens slightly and coats the back of the spatula (about 175-178 degrees Fahrenheit). Do not boil.
  18. Remove from heat and add the bloomed gelatin, mixing until it is completely melted and evenly combined.
  19. Stir in 1 teaspoon banana extract. Mix to combine.
  20. Strain the pastry cream through a fine mesh sieve into a clean bowl to ensure it is extra smooth.
  21. Cool the pastry cream completely, stirring occasionally to prevent a skin from forming.
  22. Once the pastry cream is cool, in a separate bowl, whip 1 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form.
  23. Gently fold the whipped cream into the cooled pastry cream, a few spoonfuls at a time, until both are evenly combined.
  24. Pour the Bavarian cream over the top of the chilled cheesecake and smooth out the top.
  25. Refrigerate for about 4 hours or overnight before serving.
  26. Slice 1-2 fresh bananas just before serving.
  27. In a clean bowl, whip 1/2 – 1 cup heavy cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla or banana extract until soft peaks form.
  28. Top individual slices of cheesecake with fresh banana slices and additional whipped cream.

Notes

Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for a smooth cheesecake batter.
Do not overmix the cheesecake batter, especially after adding eggs, to prevent cracks.
Temper the egg yolks slowly when making the Bavarian cream to avoid scrambling.
Chill the cheesecake thoroughly, ideally overnight, for the best texture and set before adding the Bavarian cream and serving.

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