Smooth Bánáná Creám Cheesecáke

This Bánáná Creám cheesecáke is máde with fresh bánáná cheesecáke with bávárián bánáná creám! It's soft, soft ánd full of the most ámázing bánáná flávor! This is my new fávorite ánd máy stáy thát wáy forever!

Smooth Bánáná Creám Cheesecáke

Bánáná Creám Cheesecáke - creámy bánáná cheesecáke with bávárián bánáná creám! Extráordináry!

This Bánáná Creám cheesecáke is máde with fresh bánáná cheesecáke with bávárián bánáná creám! It's soft, soft ánd full of the most ámázing bánáná flávor!

Prepárátion Time: 30 minutes 
Cook Time: 1 hour 40 minutes 
Totál Time: 2 hours 10 minutes 
Result: 12-14 Portion 
Cátegory: Dessert 
Method: Oven 
uisines: ámericán


INGREDIENTS

Crust

• 2 1/4 cups (302g) vánillá wáfer crumbs
• 10 táblespoons (140g) of sálted butter, melted
• 3 táblespoons (39g) of sugár

Cheesecáke Filling

• 24 ounces (678g) creám cheese, room temperáture
• 1 cup (207g) of sugár
• 3 táblespoons (24g) of áll flour
• 1/4 cup (58g) sour creám, room temperáture
• 4 tsp bánáná extráct
• 1 cup (240ml) pureed bánáná (2 medium size bánánás) *
• 3 lárge eggs, room temperáture

Báváriá Creám

• 1 tsp gelátin powder
• 2 táblespoons (30 ml) of milk
• 2 egg yolks
• 1/2 cup (120ml) heávy sháke creám
• 2 tbsp (26g) sugár
• Vánillá extráct 3/4 tsp
• 1/4 teáspoon of bánáná extráct
• 2/3 cups (160ml) heávy, cold whipped creám
• 5 táblespoons (36g) of powdered sugár

Whipped Creám Topping

• 1/2 cup of heávy, cold whipped creám
• 1/4 cup of powdered sugár
• Vánillá 1/2 vánillá extráct
• Fresh sliced ​​bánánás

INSTRUCTIONS

Crust

1. Preheát the oven to 325 ° F (163 ° C). Páir á 9-inch (23 cm) springform pán with báking páper on the bottom ánd spreád the sides.
2. Mix the crust ingredients in á smáll bowl. Press the mixture to the bottom ánd up the side of the spring pán.
3. Báke the crust for 10 minutes, then set áside to cool.
4. Cover the outside of the pán with áluminum foil so thát wáter from the wáter báth cánnot enter (see how I prepáre the pán for showering). Set áside the prepáred pán.

Cheese Cáke

1. Reduce the oven temperáture to 300 ° F (148 ° C).
2. In á lárge bowl, beát the creám cheese, sugár ánd flour át low speed until they áre truly combinátion ánd smooth. Be sure to use low speed to reduce the ámount of áir ádded to the mixture, which cán cáuse crácks. Dredge side of the bowl.
3. ádd sour creám ánd bánáná extráct ánd stir át low speed until well mixed.
4. ádd the sliced ​​bánánás ánd mix át low speed until combined.
5. ádd eggs one át á time, stirring slowly to combine áfter eách áddition. Dredge the sides of the bowl ás needed to máke sure everything is well combined.
6. Pour the cheesecáke mixture into the crust.
7. Pláce á springform pán in á lárger pán. Fill the outside pán with enough wárm wáter for hálf the side of the springform pán. Wáter should not be ábove the top edge of the áluminum foil on the springform pán.
8. Báke for 1 hour 30 minutes. The center must be set, but still jiggly.
9. Turn off the oven ánd leáve the door closed for 30 minutes. Cheesecákes will continue to be cooked, but slowly stárt to cool too.
10. Breák the oven door for 30 minutes to keep the cheesecáke cool slowly. This process helps prevent crácks.

Báváriá Creám

1. While the cheesecáke finished cooling, máke á bávárián creám. In á smáll bowl, sprinkle gelátin into the milk ánd set áside.
2. In á medium bowl, stir the egg yolks together ánd set áside.
3. ádd heávy creám, sugár, vánillá extráct, ánd bánáná extráct to á lárge pán ánd heát over medium heát until wárm.
4. Remove the creám mixture from the heát ánd slowly pour the hot creám into the egg to soften them.
5. ádd the egg mixture ánd creám báck to the pán ánd return to heát. Continue cooking over medium heát until the mixture is thick enough to coát the báck of the spoon, or áround 160 ° F. Thát should háppen fást enough.
6. ádd the gelátin mixture to the hot creám ánd stir until smooth.
7. Pour the custárd into ánother bowl ánd pláce the bowl in ánother bowl on ice. Let it cool to room temperáture.
8. While the custárd cools, ádd heávy sháke creám ánd powdered sugár to the lárge mixer bowl ánd stir át high speed to form á stiff peák.
9. When the pudding is reády, slowly fold the whipped creám into the custárd. Máke sure át leást the room temperáture, so the whipped creám doesn't wilt / melt.
10. Remove the wáter wásh from the cheesecáke, then ápply the bávárián creám evenly ábove the top of the cheesecáke. Chill the cheesecáke until it's reálly cold ánd tight, 5-6 hours.

Additionál

1. When the cheesecáke is cold ánd firm, remove it from the springform pán.
2. ádd heávy sháke creám, powdered sugár, ánd vánillá extráct to topping whipped creám into á lárge mixer bowl ánd stir át high speed to form á stiff peák.
3. The pipe swirls the whipped creám áround the edges of the cheesecáke, then serve with bánáná slices.

Cheesecákes must be stored in the refrigerátor. It is better if eáten in 3-4 dáys.

NOTE

• I recommend using fresh yellow bánánás. Not cooked ánd brown. I prefer the color ánd táste of fresh bánánás in this speciál cheesecáke.

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