Description
A creamy and rich banana cheesecake topped with Bavarian cream and fresh bananas, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups (302 grams) vanilla wafer crumbs
- 10 tablespoons (140 grams) salted butter, melted
- 3 tablespoons (39 grams) sugar
- 24 oz (678 grams) cream cheese, room temperature
- 1 cup (207 grams) sugar
- 3 tablespoons (24 grams) all-purpose flour
- 1/4 cup (58 grams) sour cream, room temperature
- 4 teaspoons banana extract
- 1 cup (240 ml) pureed banana (2 medium-sized bananas)
- 3 large eggs, room temperature
- 1 teaspoon powdered gelatin
- 2 tablespoons (30 ml) milk
- 2 egg yolks
- 1/2 cup (120 ml) heavy whipping cream
- 2 tablespoons (26 grams) sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon banana extract
- 2/3 cup (160 ml) heavy whipping cream, cold
- 5 tablespoons (36 grams) powdered sugar
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh sliced bananas for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- Combine 2 1/4 cups vanilla wafer crumbs, 10 tablespoons melted salted butter, and 3 tablespoons sugar in a mixing bowl.
- Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Reduce the oven temperature to 300°F (148°C).
- Beat 24 oz cream cheese, 1 cup sugar, and 3 tablespoons flour until smooth.
- Mix in 1/4 cup sour cream and 4 teaspoons banana extract until creamy.
- Add 1 cup pureed banana and mix, then add the large eggs one at a time.
- Pour the filling into the cooled crust and smooth the top. Bake in a water bath for about 1 hour and 30 minutes.
- Sprinkle 1 teaspoon powdered gelatin over 2 tablespoons milk and let sit.
- Whisk 2 egg yolks until light, then heat 1/2 cup heavy cream with 2 tablespoons sugar and 3/4 teaspoon vanilla extract until warm.
- Gradually mix the warm cream into the egg yolks and return to heat until it thickens.
- Add the bloomed gelatin to the cooled mixture and let cool to room temperature.
- Whip 2/3 cup cold heavy cream with 2 tablespoons sugar until soft peaks form and fold into the cooled custard.
- Spread the Bavarian cream on top of the cooled cheesecake and chill in the fridge for 5-6 hours.
- Whip 1/2 cup cold heavy cream with 1/4 cup powdered sugar until stiff peaks form for decoration.
- Garnish with fresh banana slices and serve.
Notes
Ensure your cream cheese is at room temperature for the best texture. Avoid overmixing once you add the eggs.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg