Today I attended a gathering of high school friends for lunch. Following lunch, we continued our visiting at the home of a classmate. During planning of this gathering, I was asked to make dessert. I know, no pressure, right?! Anyway, what to fix... I know most folks like banana pudding so I found this cheesecake recipe on https://cookiesandcups.com/banana-pudding-cheesecake/ and decided it would be perfect.
Long story short, we had a grand time and my what a "hen party" it was! Everyone was very complimentary of this lovely cheesecake. I followed the recipe pretty close, but I did use my homemade vanilla extract and added around 1/2 tsp. more. I also used stabilized whipped cream since I knew we were having lunch before and it needed to "hold-up". If you want to short-cut and use Cool Whip on top, that will work as well, no judgement!
I know all the steps look very involved and perhaps are intimidating, but don't let that scare you off. I hope you make this and enjoy it as much as everyone did today! I know I'll be making it again when opportunity presents itself. It is a keeper!
Banana Cheesecake
Serves 16
Preheat Oven to 350 Degrees Fahrenheit
Ingredients:
Crust:
Cheesecake:
Whipped Cream Topping
Instructions:
Make the Crust:
- Preheat the oven to 350 degrees.
- In a large bowl combined the crushed vanilla wafers, sugar, salt. Mix to combine. Pour in melted butter and stir well to combine.
- Press the mixture evenly into the bottom of a 9" springform pan.
- Press the 17 whole vanilla wafer cookies around the side of the pan.
- Bake for 8-10 minutes until lightly golden. Set aside and make your filling.
Make the Cheesecake:
- In the bowl of your stand mixer fitted with a paddle attachment, mix the cream cheese and sugar on medium speed. Mix until smooth, scraping the sides of the bowl as needed.
- Turn the mixer to low and add the sour cream and vanilla.
- Add the eggs, one at a time, mixing on low speed after each addition. Do not overmix or beat hard. Overmixing causes cracks! These only need to be mixed until combined.
- Pour 1/2 of cheesecake mixture into the crust and spread evenly.
- Sprinkle the coarsely chopped wafers over the cheesecake mixture.
- Top with the thinly sliced bananas,
- Pour remaining cheesecake batter over the bananas and spread evenly.
- Double wrap the bottom of the springform pan with foil. Ensure a tight seal to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the larger pan to a depth of 1". Be sure to not add water above the edge of the foil.
- Carefully place the pan into the oven and bake 60-70 minutes. The center should slightly jiggle while the edges will be set.
- Remove the cheesecake pan from the larger pan of water. Be careful so you don't get burned.
- Allow the cheesecake to cool to room temperature on a wire rack.
- Cover and move to the refrigerator and chill for at least 6 hours. Overnight is better.
Whip Topping:
- Just before serving , pour the chilled heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
- Add the powdered sugar and vanilla and mix on medium high speed until the cream thickens and stiff peaks form.
- Fill a piping bag fitted with a large star tip and pipe the whipped cream, or dollop it on with a spoon.
- Place the remaining 10 vanilla wafers randomly into the whipped cream.
- Randomly place some sliced bananas (about 1/2 banana) among the cookies and whipped cream.
- Drizzle with caramel sauce if desired.
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