Banana Cream Cheesecake Delight: A Symphony of Creamy Indulgence!

Dive into a world of decadence with our Banana Cream Cheesecake, where velvety cheesecake meets the lusciousness of ripe bananas. This dessert is a celebration of smooth textures and rich flavors that come together in perfect harmony. Delight your senses with every bite of this exquisite creation that elevates the classic cheesecake to a whole new level.

In our household, the Banana Cream Cheesecake is more than just a dessert; it’s a triumph of flavors that has won over even the pickiest eaters. Picture this: a creamy cheesecake infused with the essence of ripe bananas, nestled on a vanilla wafer crust that adds just the right amount of crunch. The first time we made it, the kitchen was filled with the sweet aroma of baked goodness. Ever since, it has become a staple at family gatherings, birthdays, and any occasion that calls for a show-stopping dessert. Each layer, from the velvety cheesecake to the Bavarian cream topping, tells a story of culinary mastery and family joy.

Why This Banana Cream Cheesecake:

Unveiling the Culinary Wonders – Why This Banana Cream Cheesecake?

Banana Extravaganza: A heavenly blend of pureed bananas and banana extract infuses the cheesecake with a delightful banana flavor.
Velvety Cheesecake Magic: A smooth mixture of cream cheese, sugar, and flour ensures a velvety texture that melts in your mouth.
Crunchy Vanilla Wafer Crust: The crust, made from vanilla wafer crumbs and melted butter, adds a perfect crunch to complement the creamy filling.
Bavarian Cream Elegance: A layer of Bavarian cream, delicately infused with vanilla and banana extracts, crowns the cheesecake with an extra touch of sophistication.
Careful Water Bath Technique: Baking the cheesecake in a water bath ensures even cooking and a crack-free, perfectly set center.
Whipped Cream Finale: A cloud-like whipped cream topping, lightly sweetened, completes the ensemble, making each bite a heavenly experience.

Ingredients:

Crust

2 1/4 cups (302g) vanilla wafer crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar

Cheesecake Filling

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1/4 cup (58g) sour cream, room temperature
4 tsp banana extract
1 cup (240ml) pureed banana (2 medium-sized bananas)*
3 large eggs, room temperature

Bavarian Cream

1 tsp powdered gelatin
2 tbsp (30ml) milk
2 egg yolks
1/2 cup (120ml) heavy whipping cream
2 tbsp (26g) sugar
3/4 tsp vanilla extract
1/4 tsp banana extract
2/3 cup (160ml) heavy whipping cream, cold
5 tbsp (36g) 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

Directions:

Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides.
Combine crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool. Cover the pan with aluminum foil to prevent water from entering during the water bath.
Reduce oven temperature to 300°F (148°C).
In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and banana extract, mixing well.
Add pureed bananas, mixing until combined. Slowly add eggs one at a time, mixing after each addition.
Pour the cheesecake batter into the crust.
Place the springform pan inside a larger pan, and fill the outside pan with warm water about halfway up the sides of the springform pan.
Bake for 1 hour 30 minutes. The center should be set but still jiggly.
Turn off the oven and leave the door closed for 30 minutes. Crack the door open for an additional 30 minutes to cool slowly.
Meanwhile, prepare the Bavarian cream. Sprinkle gelatin onto milk in a small bowl. Whisk egg yolks in a medium bowl.
Heat 1/2 cup heavy cream, sugar, vanilla extract, and banana extract in a saucepan until warm. Slowly pour into the eggs to temper.
Return the mixture to the heat, cooking until thickened. Add gelatin mixture, stirring until smooth.
Cool the custard over ice, then fold in whipped cream.
Remove the cheesecake from the water bath, spread Bavarian cream over the top, and refrigerate until firm (5-6 hours).

Notes:

Ensure all dairy ingredients are at room temperature to achieve a smooth cheesecake batter.
Use ripe bananas for optimal flavor.
Customize the sweetness of whipped cream to your liking.
Garnish with fresh sliced bananas before serving for an extra touch of freshness.

Get ready to savor the luxurious layers of our Banana Cream Cheesecake—your ticket to dessert heaven!