why make this recipe

This Delicious Banana Cream Cheesecake is the perfect dessert for any occasion. Its creamy texture and rich banana flavor are sure to impress your family and friends. Not only does it look beautiful, but each slice is a delightful combination of sweet cream cheese and fresh bananas. Whether it’s a special celebration or just a craving for something sweet, this cheesecake will make everyone happy!

how to make Delicious Banana Cream Cheesecake

Ingredients:

2 1/4 c (302 grams) vanilla wafer crumbs
10 tablespoon (140 grams) salted butter, melted
3 tablespoon (39 grams) sugar
24 oz (678 grams) cream cheese, room temperature
1 c (207 grams) sugar
3 tablespoon (24 grams) all-purpose flour
1/4 c (58 grams) sour cream, room temperature
4 teaspoon banana extract
1 c (240 ml) pureed banana (2 medium-sized bananas)
3 large eggs (room temperature)
1 teaspoon powdered gelatin
2 tablespoon (30 ml) milk
2 egg yolks
1/2 c (120 ml) heavy whipping cream
2 tablespoon (26 grams) sugar
3/4 teaspoon vanilla extract
1/4 teaspoon banana extract
2/3 c (160 ml) heavy whipping cream, cold
5 tablespoon (36 grams) powdered sugar
1/2 c heavy whipping cream (cold)
1/4 c powdered sugar
1/2 teaspoon vanilla extract
Fresh sliced bananas

Directions:

Preheat your oven to 325°F (163°C). This helps the cheesecake bake evenly from the start.
In a mixing bowl, combine 2 1/4 cups of vanilla wafer crumbs, 10 tablespoons of melted salted butter, and 3 tablespoons of sugar. Mix until the crumbs are coated and look like wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan, making it compact and even. Bake the crust for 10 minutes, then let it cool completely.
Reduce the oven temperature to 300°F (148°C) for the cheesecake filling.
In a large bowl, beat 24 oz of room-temperature cream cheese, 1 cup of sugar, and 3 tablespoons of flour until smooth. This should take about 3-4 minutes at medium speed.
Mix in 1/4 cup sour cream and 4 teaspoons banana extract until creamy and fragrant.
Add 1 cup of pureed banana and mix until combined. Then, add the 3 large eggs one at a time, mixing gently after each addition.
Pour the cheesecake filling into the cooled crust and smooth the top. Bake in a water bath for about 1 hour and 30 minutes. The edges should be set, but the center should remain slightly jiggly.
While the cheesecake bakes, make the Bavarian cream. Sprinkle 1 teaspoon of powdered gelatin over 2 tablespoons of milk and let it sit for 5 minutes.
Whisk 2 egg yolks until light. In a saucepan, heat 1/2 cup of heavy cream with 2 tablespoons of sugar and 3/4 teaspoon of vanilla extract until warm but not boiling.
Gradually mix the warm cream into the egg yolks, stirring constantly. Return it to heat until it thickens, about 3-4 minutes.
Remove from heat, add the bloomed gelatin, and stir until dissolved. Let it cool to room temperature.
Whip 2/3 cup of cold heavy cream with 2 tablespoons of sugar until soft peaks form. Gently fold this cream into the cooled custard.
Once the cheesecake has cooled, spread the Bavarian cream on top. Chill in the fridge for 5-6 hours or overnight.
When ready to serve, whip 1/2 cup of cold heavy cream with 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form. Decorate the cheesecake with this whipped cream.
Garnish with fresh banana slices. Carefully remove the cheesecake from the pan and slice into portions. Enjoy!

how to serve Delicious Banana Cream Cheesecake

Serve this cheesecake chilled, allowing it to be the star of your dessert table. You can garnish it with fresh bananas for extra appeal. Pair it with a cup of coffee or a glass of milk for a delightful treat.

how to store Delicious Banana Cream Cheesecake

Keep leftovers in the refrigerator, covered tightly with plastic wrap or aluminum foil. It should last for about 3-4 days. If you want to freeze it, wrap slices individually and store them in an airtight container for up to 3 months.

tips to make Delicious Banana Cream Cheesecake

Ensure your cream cheese is at room temperature for a smooth filling.
Avoid overmixing once you add the eggs to prevent cracks in the top of the cheesecake.
Allow the cheesecake to cool completely before adding the Bavarian cream to keep the layers distinct.

variation

You can modify this recipe by adding chocolate chips to the filling for a chocolate banana cream cheesecake. Alternatively, use a graham cracker crust instead of vanilla wafers for a different flavor.

FAQs

Q: Can I use ripe bananas?
A: Yes, ripe bananas will provide a sweeter flavor that works beautifully in the cheesecake.

Q: How long should I chill the cheesecake?
A: For the best results, chill the cheesecake for at least 5-6 hours or overnight.

Q: Can I make this cheesecake without a water bath?
A: While a water bath helps prevent cracks, you can bake without it. Just be sure to monitor the baking time closely.