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Banana Cream Cheesecake Recipe

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4.4 from 9 reviews

This Banana Cream Cheesecake is a luscious dessert combining a buttery vanilla wafer crust with a rich and creamy banana-infused cheesecake filling. Topped with a smooth bavarian cream and delicate whipped cream swirls adorned with fresh banana slices, this elegant cheesecake offers a perfect blend of banana flavor and velvety textures, ideal for special occasions or any time you crave a decadent treat.

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 for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make Crust: In a small bowl, combine the vanilla wafer crumbs, melted salted butter, and sugar. Press the mixture evenly into the bottom and up the sides of the springform pan to form the crust.
  3. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath baking.
  4. Prepare Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely smooth and combined, minimizing air incorporation to prevent cracking. Scrape down the sides as needed.
  5. Add Wet Ingredients: Mix in the sour cream and banana extract on low speed. Then, add the pureed bananas and continue mixing until combined.
  6. Add Eggs: Add the eggs one at a time, mixing slowly after each addition to thoroughly combine the batter. Scrape down bowl sides to ensure an even mix.
  7. Pour Batter and Prepare Water Bath: Pour the cheesecake batter into the prepared crust. Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, making sure it doesn’t touch the foil wrapping.
  8. Bake Cheesecake: Bake in the oven for 1 hour and 30 minutes. The cheesecake should be mostly set but still slightly jiggly in the center.
  9. Cool Cheesecake Slowly: Turn off the oven and leave the door closed for 30 minutes to allow slow cooking and cooling. Then crack the door open and let it cool for another 30 minutes to prevent cracks.
  10. Make Bavarian Cream – Bloom Gelatin: Sprinkle the powdered gelatin over the milk in a small bowl and set aside to bloom.
  11. Prepare Custard Base: In a medium bowl, whisk the egg yolks and set aside. In a saucepan, heat heavy cream, sugar, vanilla extract, and banana extract over medium heat until warm.
  12. Temper Eggs: Slowly pour the warm cream mixture into the egg yolks while whisking to prevent curdling.
  13. Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 160°F).
  14. Add Gelatin and Cool: Stir in the bloomed gelatin until smooth. Transfer custard to a bowl and place in an ice bath. Stir occasionally until it cools to room temperature without forming lumps.
  15. Whip Cream for Bavarian: Whip cold heavy cream with powdered sugar in a mixer until stiff peaks form.
  16. Fold Cream into Custard: Gently fold the whipped cream into the cooled custard, being careful to keep the mixture light and airy.
  17. Top Cheesecake: Remove foil from the springform pan and spread the bavarian cream evenly over the cheesecake. Refrigerate for 5-6 hours until firm.
  18. Prepare Whipped Cream Topping: Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  19. Decorate and Serve: Remove the cheesecake from the pan, pipe whipped cream swirls around the edges, and garnish with fresh sliced bananas. Serve chilled.

Notes

  • Using room temperature ingredients helps ensure a smooth batter and prevents lumps.
  • The water bath baking method helps the cheesecake bake evenly and prevents cracking.
  • Slowly cooling the cheesecake in the oven minimizes cracking on the surface.
  • Banana extract amplifies the banana flavor without overpowering the cheesecake.
  • The bavarian cream topping adds a silky texture that complements the creamy cheesecake perfectly.
  • Store leftover cheesecake in the refrigerator and consume within 3-4 days for the best taste and freshness.

Find it online: https://lauracooks.com/banana-cream-cheesecake-recipe/