Allfoodrecipes
This rich Foster banana cheesecake is a delightful and wanton sweet that you can without much of a stretch make in your own kitchen. Produced using scratch, an ideal cheesecake, finished off with the exemplary sweet banana encourage sauce, I challenge you to eat only one cut!!!
Homemade BANANAS FOSTER CHEESECAKE!
In the event that you’re a banana darling, wow, you’re in for such a treat. This Bananas Foster Cheesecake is made rich with banana flavor, the creamiest exemplary cheesecake filling, all heaped high on my #1 graham saltine hull. The astounding Bananas Foster sauce on top takes care of business and makes this cheesecake so stunningly scrumptious.
Banana cakes are clearly phenomenal treats for any season. My Banana Layer Cake is generally a hit and one of the first to go! Each party I have carried this banana cheesecake to this year has vanished similarly as fast. It’s essentially overpowering!
Go get those bananas sitting on the counter and indulge yourself with this tasty banana cheesecake! I promise you will be returning for seconds, and on the off chance that you are wearing stretchy stockings, thirds.
WHAT IS BANANAS FOSTER?
Bananas encourage is a sweet that is customarily served over frozen yogurt. It was designed at Brennan’s Restaurant in New Orleans in 1951. With my family being from Louisiana, Bananas Foster has forever been a #1 in our home.
For an exemplary Bananas Foster, you first cut bananas, and afterward you cook them in a sauce made with earthy colored sugar, cinnamon, salt, dull rum and spread. It’s then, at that point, got on fire going to consume off the liquor and is served over frozen yogurt.
Rather than pouring that sweet bananas cultivate over frozen yogurt, however, you will pour it on top of a rich cheesecake! Such an ideal sweet blend!
HOW TO STORE CHEESECAKE
Step by step instructions to STORE CHEESECAKE: You’ll need to refrigerate this cheesecake in a hermetically sealed holder and eat it inside 3-4 days. However, i question it will take you that long to eat up it!
If you have any desire to freeze the cheesecake, I suggest not garnish it with the sauce. This Bananas Foster sauce doesn’t freeze well. You can wrap the whole cheesecake (without sauce), or a solitary cut, firmly with cling wrap and a second layer of foil and freeze it for as long as 90 days.
At the point when you are prepared to serve it, let it defrost in the ice chest for 24 hours and afterward make the Bananas Foster sauce on top!
TIPS FOR SUCCESS
This banana cheesecake is almost too pretty to cut into… Almost. Then after that first bite you will be going back for seconds — guaranteed!
Anyways, here are some helpful tips to help you achieve the best cheesecake:
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- Plan Ahead: It is definitely ideal to make this cheesecake a day before you plan to serve it (the cheesecake, NOT the topping).
- Preparing the Cream Cheese: Make sure you are using a good quality cream cheese and it is at room temperature before beginning.
- Use Room Temperature Eggs: room temperature eggs ensure a smooth and creamy cheesecake. The eggs will not combine as smoothly if they are chilled.
- Creaming the Cream Cheese: Cream the cream cheese for at LEAST 5 minutes. This is an important step and the longer you cream the cream cheese the better the consistency of your cheesecake will be.
- How to Get a Smooth Filling: Make sure you scrape the sides and bottom of your bowl after the addition of each ingredient. This helps keep the filling nice and smooth.
- Don’t Over Mix: DO NOT OVER MIX THE EGGS. Mix just until the yolk disappears into the mixture and add the next.
- How to Avoid Cracks in the Cake: Allowing the cheesecake to cool in the oven with the door closed is the only way I have been able to repeatedly get smooth cheesecakes with no cracks. Like I said above, this is an optional step, but it’s worth it.
- Refrigerate the Cheesecake: I know it is hard, but let the cheesecake set in the fridge overnight. You will not be sorry.
Bananas Cheesecake
Bananas Cheesecake is the perfect combination of creamy cheesecake filling, crumbly graham cracker crust and sweet brown-sugar-coated bananas. Your tastebuds won’t even believe what hit them when you try this banana cake!
For Crust:
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup dark brown sugar
- 5 tbs butter (melted)
- 1 tsp vanilla
- Bananas Foster:
- 3 medium bananas (sliced)
- 3 tbs butter
- 2 tbs dark brown sugar
- 2 tbs light rum
- 3 tbs banana liqueur
For Cheesecake:
- 3 8- oz cream cheese packs
- 1/2 cup of bananas foster sauce form above
- 2 tbs sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbs corn starch
- 1/2 cup of light brown sugar
Banana Topping
- 3 bananas (peeled and sliced diagonally)
- juice of 1 lemon
Glaze
- 1 tbsp butter
- 1/4 cup brown sugar
- 3 tbsp orange juice
- 1/8 tsp salt
- 2 cups semi-sweet chocolate (grated)
Grease a 9-inch spring form, set aside. Preheat the oven to 325.
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For crust: Crush the graham crackers in the food processor or use the graham cracker crumbs. Mix in the sugar, melted butter and vanilla. Stir very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
- Bananas Foster: In a medium pan, melt butter on medium-high heat, add sugar and stir well. Add banana slices and saute for about a minute. Add the rum and liquor, saute for 3-4 minutes, stirring often.
- Take out the bananas and layer them evenly over the crust. Set the juice aside to cool down.
- For Cheesecake: Beat the cream cheese and sugar in a mixer until smooth, about 2 minutes.
- Add the eggs, one at the time, beating after each addition.
- Add the corn starch, vanilla extract, sour cream, and the bananas foster sauce. Make sure that all ingredients are well combined.
- Pour the cheesecake batter into the pan with crust. Bake for 50-55 minutes.
- Once cool enough to touch the pan, gently tip your cake so that you can sprinkle the chocolate shavings all around the sides.
Banana Topping: Arrange bananas on top of cake.
- Drizzle bananas with lemon to keep them from going brown.
Glaze
- Combine butter, brown sugar, orange juice and salt in a small saucepan and stir over medium heat until dissolved.
- Allow to cool slightly for 2-3 minutes, then gently pour over bananas on cake.
- Let the cake set in the fridge for 1 hour before serving.
For the chocolate adheres better, I put some whipped cream around the cheesecake
