Sunday, November 15, 2009


BANANA CHEESECAKE

This is my second recipe - the first was Pumpkin Cheesecake. Again because cheesecake tends to be rich to begin with, I do not use whipped cream - but try it if you like. If you do, try making a homemade banana whipped cream.

http://recipes.lovetoknow.com/wiki/Banana_Whip_Recipe

Ingredients:
•2 Large Ripe Bananas and 3 Small Red Bananas (or 3 large regular bananas if red bananas aren't available)
•1 1/2 Cups Vanilla Wafers
•1/2 Cup Macadamia Nuts
•1/2 Cup Dark Brown Sugar
•5 Tablespoons Unsalted Butter, Melted
•24 Ounces Cream Cheese ( 3 - 8 oz. Packages) soft
•3/4 Cup White Sugar
•5 Large Eggs
•1 Tablespoon Dark Rum
•1 Teaspoon Vanilla Extract

Preparation:

Preheat oven to 400 degrees and have a 10-inch springform pan ready. Put the bananas (unpeeled) on a baking sheet and roast in oven until they turn black (about 15 minutes). Take out of oven and let cool. Peel and set aside.
Turn oven down to 325 degrees.

Put macadamia nuts in a food processor and give one or two short pulses. Add the vanilla wafers and brown sugar. Using short pulses, chop the ingredients until they are a uniform texture. It's ok if you have some big pieces left. Put mixture in a large bowl. Use a fork to mix in the melted butter. Press wet mixture into the bottom of the springform pan. You want an even layer across the bottom for your crust.

Using a hand or stand mixer, cream together the cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each egg. Add the roasted bananas, the vanilla, and rum. Beat until smooth.

Pour the filling into the springform pan over the crust you pressed in earlier. Smooth the top. Place pan on a baking sheet and put in the oven. Bake for approximately 1 1/2 hours. When done, the cheesecake will be a light golden brown on top and will pull slightly away from the sides of the pan.

Cool cheesecake in pan at room temperature for about 15 minutes and then place in refrigerator. Keep the cheesecake in the springform pan and cool for at least 4 hours, preferably overnight. When you are ready to serve, remove springform pan and cut with a hot knife.

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