Banana Cream Cheesecake Bake Version
The no-bake version arrives with crusts, creamy fillings, and toppings of fresh bananas and whipped creams; no oven is needed!
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Servings: 12 people
Ingredients
Crust:
- 39 g Sugar
- 140 g Melted, salted butter
- 302 g Crumbs of vanilla wafers
Cheesecake Filling:
Bavarian Cream:
- 1 tsp Powdered gelatin
- 30 ml Milk
- 2 Egg yolks
- 120 ml Whipping cream (Heavy)
- 26 g Sugar
- 3/4 tsp Vanilla extract
- 1/4 tsp Banana extract
- 160 ml Cold whipping cream
- 36 g Powdered sugar
Whipped Cream Toppings
- 1/2 cup Heavy, cold whipping cream
- 1/4 cup Powdered sugar
- 1/2 tsp Vanilla extract
- Sliced bananas
Instructions
Crust:
- Preheat your oven to 163°C or 325°F. Then line a 23cm (9-inch) pan with parchment papers at the bottom. Grease its sides.
- Place all crust ingredients into a bowl and whisk them. Press that mixture against the pan’s sides and bottom.
- Bake for about ten minutes. Set it aside and wait for it to cool down.
- Use aluminum foil to cover the pan’s outside to prevent hot water infiltration. Set the pan aside.
Cheesecake:
- Reduce the oven temp to 148°C or 300°F.
- Beat the flour, sugar, and cream cheese in a bowl until the ingredients are smooth and well combined. Keep it at a lower speed to restrict added air to the mixture, which might otherwise lead to cracks. Scrape down your bowl’s sides.
- Add banana extract and sour cream. Mix them until they are combined, and again, at low speed.
- Add pureed bananas. Mix until combined at low speed.
- Add eggs (one by one) into the mixture and whisk. Scrap the bowl’s sides to ensure all is combined.
- Pour cheesecake batter onto the crust.
- Place the previous pan into another bigger pan. Fill the bigger one with warm water that raises to half the smaller one’s sides. Remember not to let the water go beyond the foil’s edge.
- Bake for about 1.5 hours. After that, the center, though still jiggly, should feel settled.
- Turn the oven off, then close the door for about half an hour. While still cooking, the cheesecake will start to cool down, too.
- After 30 minutes, crack the oven door open to let the cheesecake keep cooling down. That way, no cheesecake cracking can occur.
Bavarian Cream:
- After the cake finishes cooling, put milk in a bowl, sprinkle some gelatin on it, and put aside.
- Whisk egg yolks in another bowl, then set aside.
- Add 0.5 cups of banana extract, vanilla extract, sugar, and heavy cream to a big saucepan. Heat on medium temp until warm.
- Pull your cream mixture off the oven temperature, then pour some hot cream onto the eggs.
- Next, add that cream mixture and the egg back to your saucepan. Continue cooking it on medium temptation until the mixture becomes dense enough to coat a spoon’s back or reaches 160°F. Both scenarios should not take much time.
- Add your gelatin mixture to that hot cream. Stir until they are smooth.
- Pour custard into a basin, setting it into another basin over ice. Let it cool down to room temp.
- While waiting for the custard to cool down, add 2/3 cup or 160 ml of powdered sugar and whipping cream to a huge mixer bowl. Whisk fast until the stiff peaks are shaped.
- Now that the custards are ready, fold the cream gently into the custards. Make sure the step is carried at room temperature, keeping the cream from melting or wilting.
- Remove water bath wrappings from your cheesecake and spread Bavarian cream on top of it evenly. Refrigerate for 5 to 6 hours until the cheesecake is completely firm and cool.
Topping:
- Remove the cheesecake from your pan. Add ¾ tsp vanilla extract, powdered sugar, and whipping cream to a huge mixer bowl, and whisk fast until the stiff peaks are shaped.
- Once done, pipe whipped cream swirls around the cheesecake’s edge.
