This Banana Cream Cheesecake is a delightful dessert that combines the rich flavors of banana, cream cheese, and whipped cream. With a vanilla wafer crust, a creamy banana-infused cheesecake, and a layer of smooth Bavarian cream, this cheesecake will satisfy any banana lover’s cravings.
Ingredients:
Crust:
- 2 1/4 cups vanilla wafer crumbs
- 10 tbsp salted butter, melted
- 3 tbsp sugar
Cheesecake Filling:
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1/4 cup sour cream, room temperature
- 4 tsp banana extract
- 1 cup pureed banana (2 medium-sized bananas)
- 3 large eggs, room temperature
Bavarian Cream:
- 1 tsp powdered gelatin
- 2 tbsp milk
- 2 egg yolks
- 1/2 cup heavy whipping cream
- 2 tbsp sugar
- 3/4 tsp vanilla extract
- 1/4 tsp banana extract
- 2/3 cup heavy whipping cream, cold
- 5 tbsp powdered sugar
Whipped Cream Topping:
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Fresh sliced bananas (for decoration)
Directions:
1. Make the Crust:
- Preheat your oven to 325°F (163°C).
- Mix the vanilla wafer crumbs, melted butter, and sugar in a medium bowl until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Set aside to cool while you prepare the filling.
2. Prepare the Cheesecake:
- Reduce the oven temperature to 300°F (150°C).
- In a large bowl, beat the cream cheese, sugar, and flour until smooth.
- Add the sour cream and banana extract, mixing until well combined.
- Stir in the pureed bananas.
- Add the eggs, one at a time, beating on low speed just until combined. Avoid over-mixing.
- Pour the cheesecake batter over the crust.
- Bake the cheesecake in a water bath (place the springform pan in a larger pan filled with hot water) for about 1 hour and 30 minutes, or until the center is set and the top is lightly golden.
- Once baked, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about 30 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Make the Bavarian Cream:
- Sprinkle the powdered gelatin over the milk in a small bowl and set aside for 5 minutes.
- In a separate bowl, whisk the egg yolks.
- Heat the heavy cream and sugar in a saucepan over medium heat until it begins to simmer.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly (around 170°F or 75°C).
- Remove the custard from heat, stir in the gelatin mixture, and cool to room temperature.
- In a separate bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cooled custard.
- Spread the Bavarian cream over the cooled cheesecake, then refrigerate until set.
4. Prepare the Whipped Cream Topping:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Pipe or spread the whipped cream over the cheesecake.
- Decorate with fresh banana slices before serving.
Notes:
- Banana Extract: The banana extract in the cheesecake filling and Bavarian cream enhances the banana flavor without making the cheesecake too dense or moist.
- Pureed Banana: Make sure your bananas are fully ripe to get the best flavor. Mash them well before measuring to ensure the right consistency.
- Water Bath: Using a water bath prevents the cheesecake from cracking and helps it bake evenly. Be sure to wrap the springform pan tightly in aluminum foil to prevent water from seeping in.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days. For longer storage, the cheesecake can be frozen without the banana slices and whipped cream topping.
FAQs:
Can I make this cheesecake without the Bavarian cream? Yes! If you want to skip the Bavarian cream layer, the cheesecake will still taste delicious with just the banana cheesecake filling and whipped cream topping.
Can I use graham crackers instead of vanilla wafers for the crust? Absolutely. Graham cracker crumbs make a great substitute for vanilla wafers if you prefer.
How do I know when the cheesecake is done? The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools.
Can I make this cheesecake in advance? Yes! In fact, this cheesecake is best when made the day before serving, as it needs time to chill and set properly.
Can I use fresh whipped cream instead of store-bought? Definitely. Fresh whipped cream is easy to make and tastes much better than store-bought. Plus, you can control the sweetness.
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Servings: 12-14
This Banana Cream Cheesecake is the perfect combination of creamy, fruity, and sweet. It’s ideal for special occasions or whenever you’re in the mood for a rich, banana-flavored dessert.