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Banana Cheesecake




Source of Recipe


recipezaar


Recipe Introduction


The riper the more flavor this cheesecake delivers. It has flecks of vanilla bean and rounds out with a subtle rum flavor. Just perfect!!



List of Ingredients




Crust
1 1/2 cup vanilla wafer or chocolate cookie crumbs
1/2 cup sliced almonds, ground
1/3 cup sugar
5 Tbs. butter, melted

Combine ingredients in food processor and blend. Press into a 9 1/2” - 10” springform pan. Set aside.Prepare pan* see below.


Filling
2 very ripe bananas 2 egg yolks
1 Tbs. fresh lemon juice 1 vanilla bean, scraped
2 - 8 oz. cream cheese 2 Tbs. rum or banana liqueur
1 cup sugar 1 tsp. vanilla
2 cups sour cream 1/4 tsp. salt
3 eggs large roasting bag for oven roasting meats


Recipe




Puree banana and lemon juice in food processor until very smooth. Remove to another bowl but do not clean processor bowl. Add the cream cheese, sugar and sour cream. Blend and add eggs and yolks with scraped vanilla beans. (You will be using the insides of the vanilla bean, if this is the first time you are using one.) Blend and add flavorings and salt. Put half the puree in bowl and blend. Pour into springform. Spoon blobs of remaining puree on top and swirl, with a straw in the circular motion. Place springform in bag in a 13” x 9” pan. Fill larger pan half way with hot water. Bake at 350F. for 1 hour in * hot water bath. Turn off oven and let cheesecake remain in oven to cool. Chill. On serving plate put spoonful of warmed caramel sauce and then drizzle with chocolate sauce. Garnish with a large chocolate curls. *Use a large size roasting bag. After crust is made, place springform in bag, pulling excess bag to the top. Tie with string under top rim of the pan, cutting away the excess bag. This is to insure that no water will get into the cheesecake when it is in the water bath .Wrapping in foil is not fool-proof!! A water bath produces a wonderful creamy cheesecake. Serves 12- 14.