Today is a friend of mine's birthday. He loves the Banana Cream Cheesecake at the Cheesecake Factory. I've made his family an Oreo Cheesecake and a Reese's Cheesecake before but I've never made his favorite so decided to give it try.
I found several copy cat recipes for it but none of them had the Bavarian Cream, which to me is a significant feature of the Cheesecake Factory's original.
But....I then came across, this version found on thedailymeal.com and it seemed to be more in line with what I was looking for.
As I often do, I modified it, ever so slightly.
BANANA CREAM CHEESECAKE
Prepare the Pan:
- Place a large square cake pan (or large roasting pan in the oven) - needs to be large enough for a 9 inch spring form pan to fit inside.
- Wrap a 9-inch spring form pan on the bottom and sides very well with heavy-duty aluminum foil.
- Prepare the crust
For the crust :
- 5 1/2 ounces (3 cups) Nilla wafers
- 1/4 cup butter, melted
Place the Nilla wafers in a large ziploc bag and seal (I use the gallon size) - roll with a rolling pin until they are crushed into fine crumbs, which are about the consistency of sand with no chunks. Place the crumbs in a medium bowl and add the melted butter. Press the crumbs into the bottom of the spring form pan. Set aside, then prepare the filling.
For the filling :
- Four 8-ounce packages cream cheese, softened
- 1 1/3 cups granulated sugar
- 4 eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon banana flavoring Combine the softened
cream cheese with the sugar using an electric mixer on high speed. When
the mixture is smooth, add the eggs, sour cream, vanilla extract, and
banana flavoring and beat well. Use a spatula to pour all of the filling into the spring form pan.
Smooth the top.
Place the pan into the large cake pan (roasting pan) and add enough water to the cake pan (roasting pan) so it comes up to about 1/2 - 1 inch below the outside of the spring-form pan. Bake at 350 degrees until the cheesecake filling does not jiggle in the middle when moved, (about 1 hour and 15 minutes)
Let cool, then cover and chill in the refrigerator while you make the Bavarian cream.
For the Bavarian cream :
- 3/4 cup milk
- 3/4 cup heavy cream
- 3 egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon banana flavoringHeat the milk and cream
in a medium-sized saucepan over medium heat until boiling. Remove from
the heat. Combine the egg yolks with the sugar in a medium-sized bowl
and beat with an electric mixer on high speed until the mixture is pale
yellow, about 1 minute. Add the hot liquid a little bit at a time to the
eggs while beating.
Pour the mixture back into the pan and heat over low heat, stirring often until the mixture thickens just enough to coat the back of a spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs will curdle.
Pour back into the medium-sized bowl. Dissolve the gelatin in cold water in a bowl, let it sit for 1 minute, then mix it into the Bavarian cream with an electric mixer on high speed along with the vanilla extract and banana flavoring.
Chill the Bavarian cream for 1 hour, then spread it over the top of the cheesecake. Cover and chill the cheesecake.
For the whipped topping :
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon banana flavoring
- 1/2 teaspoon cream of tartar
- Dash of salt
- 6 bananas, sliced, for garnish Combine all of the
ingredients except for the bananas in a medium-sized bowl. Beat with an
electric mixer on high speed until the cream forms stiff peaks. Cover
and chill in the refrigerator.