This Banana Cream Cheesecake is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor! It’s my new favorite and might just stay that way forever!
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
Instructions:
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Get full recipe==>>lifeloveandsugar.com
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