Bananas Foster Cheesecake Fusion (Print Version)
# Ingredients:
→ Crust
01 -
302g vanilla wafer crumbs
02 -
112g salted butter, melted
03 -
45g light brown sugar, loosely packed
04 -
1 tsp ground cinnamon
→ Cheesecake Filling
05 -
678g cream cheese, room temperature
06 -
144g brown sugar, loosely packed
07 -
24g all-purpose flour
08 -
240ml mashed ripe bananas (2–3 bananas)
09 -
1 1/2 tsp ground cinnamon
10 -
1/4 tsp ground nutmeg
11 -
30ml dark rum
12 -
3 large eggs, room temperature
→ Bananas Foster
13 -
56g salted butter
14 -
113g light brown sugar, packed
15 -
1/8 tsp ground nutmeg
16 -
1/2 tsp ground cinnamon
17 -
15ml heavy whipping cream
18 -
30ml dark rum
19 -
2 medium bananas, sliced into coins
→ Whipped Cream
20 -
120ml heavy whipping cream, cold
21 -
29g powdered sugar
22 -
1/2 tsp ground cinnamon
# Instructions:
01 -
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
02 -
Combine vanilla wafer crumbs, butter, brown sugar, and cinnamon in a small bowl. Press into the bottom and sides of the springform pan.
03 -
Bake for 10 minutes, then allow to cool.
04 -
Wrap the pan with aluminum foil to prevent water from seeping in and set aside.
05 -
Lower the oven temp to 300°F (148°C).
06 -
Mix cream cheese, brown sugar, and flour in a large bowl on low speed until smooth. Scrape the sides of the bowl as necessary.
07 -
Mix in mashed bananas, cinnamon, nutmeg, and dark rum on low speed until combined.
08 -
Add eggs one at a time, blending on low speed and scraping sides of the bowl after each addition.
09 -
Pour the mixture into the prepared crust. Place the pan into a larger pan and add hot water to create a water bath. Bake for 1 hour.
10 -
Turn the oven off and leave the cheesecake inside with the oven door closed for 30 minutes, then crack the door open for another 30 minutes.
11 -
Remove the pan from the water bath, discard aluminum foil, and place the cheesecake in the fridge for 6–7 hours to fully cool and firm.
12 -
Melt butter in a pan over medium-high heat, then stir in brown sugar, nutmeg, cinnamon, and heavy cream until dissolved. Add the rum and ignite carefully until the flames burn out. Stir in the banana slices and cook for 1-2 minutes. Set aside to cool.
13 -
Whip heavy cream, powdered sugar, and cinnamon in a cold mixing bowl until stiff peaks form.
14 -
Transfer cooled cheesecake onto a serving plate. Pipe whipped cream around the edges, add bananas foster topping in the center, and drizzle remaining sauce over the top.
15 -
Refrigerate until ready to serve. Consume within 2–3 days for best quality.
# Notes:
01 -
Avoid overmixing the batter to prevent cracks in the cheesecake.
02 -
Bananas foster topping should be prepared close to serving time to maintain freshness.