Bananas Foster Cheesecake Decadence (Printable Version)
# What You'll Need:
→ Cheesecake Base
01 -
250 g cream cheese, softened to room temperature
02 -
140 g granulated sugar
03 -
20 g all-purpose flour
04 -
1 teaspoon pure vanilla extract
05 -
60 ml heavy whipping cream
06 -
2 large eggs, at room temperature
07 -
1 pre-baked graham cracker crust in a 20 cm springform pan
→ Bananas Foster Topping
08 -
45 g unsalted butter
09 -
90 g packed brown sugar (light or dark)
10 -
1/8 teaspoon salt
11 -
1 small cinnamon stick
12 -
2 ripe but firm bananas, sliced
13 -
30 ml dark rum
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Prepare all ingredients at room temperature for optimal blending.
02 -
In the bowl of a stand mixer or with a hand mixer, cream the softened cream cheese and granulated sugar for at least 5 minutes until smooth and fluffy.
03 -
Add all-purpose flour and vanilla extract to the creamed mixture and blend until uniformly combined, scraping sides and bottom as needed.
04 -
Pour in heavy whipping cream and beat for 1–2 minutes. Incorporate eggs individually, mixing each just until the yolk disappears. Avoid overmixing after eggs are added.
05 -
Transfer filling into the prepared graham cracker crust set in a springform pan. Gently tap pan on the counter 10–15 times to eliminate air bubbles.
06 -
Bake at 175°C for 15 minutes, then reduce oven temperature to 95°C without opening the door. Continue baking for 55–60 minutes or until centre slightly jiggles but edges are set.
07 -
Turn off oven and let the cheesecake rest inside for 30 minutes. Slightly crack the oven door and cool for an additional 20 minutes to prevent surface cracks.
08 -
Remove cheesecake from oven and cool completely on a wire rack. Refrigerate for at least 8 hours, preferably overnight, for the best texture.
09 -
In a skillet over medium heat, combine unsalted butter, brown sugar, salt, and cinnamon stick. Stir until smooth and melted.
10 -
Add banana slices to the sauce, reduce heat to medium-low and simmer for 1–2 minutes, gently coating the fruit.
11 -
Pour in dark rum. Using a kitchen torch, flambé the bananas while swirling the pan until the flame subsides, about 1 minute.
12 -
Allow the sauce to cool slightly, then arrange the caramelized bananas over the chilled cheesecake. Serve immediately.
# Helpful Notes:
01 -
Ensure cream cheese and eggs are at room temperature for a silkier filling.
02 -
Cream the cheese and sugar thoroughly for a minimum of 5 minutes to achieve the creamiest texture.
03 -
Cooling the cheesecake gradually in the oven greatly reduces the risk of surface cracks.
04 -
For optimal flavour, prepare the cheesecake a day before serving, but always make and add the bananas foster topping fresh.
05 -
Store leftovers refrigerated in an airtight container for up to 4 days. For freezing, wrap the baked cheesecake (without topping) well and freeze for up to 3 months.