Caramelized Banana Cheesecake Bliss (Print Version)
# Ingredients:
→ Crust
01 -
115 grams unsalted butter, melted
02 -
50 grams granulated sugar
03 -
180 grams graham cracker crumbs
→ Cheesecake Filling
04 -
2 teaspoons vanilla extract
05 -
240 grams sour cream
06 -
3 large eggs
07 -
200 grams granulated sugar
08 -
680 grams cream cheese, softened
→ Caramelized Bananas
09 -
45 grams butter
10 -
100 grams brown sugar
11 -
3 ripe bananas, thickly sliced
→ Glaze
12 -
1 teaspoon cornstarch, optional
13 -
30 grams butter
14 -
65 grams brown sugar
# Instructions:
01 -
Let’s start by setting the oven to 175°C. Stir together the melted butter, sugar, and graham cracker crumbs in a bowl until it’s like wet sand. Scoop all that into the base of your springform pan and press it down flat. Slide it into the oven for about 8 minutes. Pull it out and let it cool off before you move on.
02 -
Turn the oven down to 163°C. Grab a big bowl and beat the cream cheese till it’s really smooth. Pour in the sugar and mix again. Crack in your eggs, dropping them in one by one, mixing as you go. Finally, gently blend in sour cream and the vanilla until it’s just mixed through. Don’t overdo it.
03 -
Pour your creamy filling over the crust that’s cooled off. Smooth it out on top with a spatula. Pop it in the oven. Bake for anywhere from 55 to 65 minutes—the edges should be set and the middle should wobble a little. Leave the oven door ajar after turning it off and let it sit inside for about an hour. That helps keep it from cracking.
04 -
Take your cheesecake out and let it reach room temp first. After that, put it in the fridge for 4 hours or let it mellow out overnight to get nicely firm.
05 -
Toss the butter into a nonstick pan on medium heat and let it melt. Sprinkle in the brown sugar and stir till it’s melted and starts bubbling. Lay in the banana slices and cook a couple minutes per side till they’re golden and gooey. Take the pan off the heat and let them cool down a bit.
06 -
Chuck the butter and brown sugar into a little saucepan over medium-low heat, stirring till you’ve got a smooth sauce. If you want it thicker, mix the cornstarch with some water in a cup, then stir that in and let it bubble for another minute to thicken up. Take it off the heat after.
07 -
Lay the caramelized bananas on top of your well-chilled cheesecake. Pour some warm glaze over everything. Cut into slices and serve. You can pass extra glaze around if anyone wants more sweetness.
# Notes:
01 -
Cream cheese blends way easier if you let it soften all the way.
02 -
Let it sit in the fridge long enough so it slices nice and tastes extra good.