Banana Cheesecake W/Roasted Bananas

• Produce

  • 8 oz (2 medium very ripe bananas, medium very ripe
  • 1 Bananas, ripe

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 8 oz Granulated sugar
  • 1 Vanilla bean, seeds from

• Snacks

  • 1 1/2 cup Graham cracker crumbs

• Dairy

  • 5 oz Butter
  • 1 lb Cream cheese
  • 8 oz Sour cream

• Beer, Wine & Liquor

  • 2 tbsp Rum, dark

Found on baking-sense.com

Description

Ingredients

• 3 oz (6 tablespoons) butter, melted
• 1 1/2 cup graham cracker crumbs (about 10 crackers)
• 2 oz (1/4 cup) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 lb (16 oz) cream cheese, softened
• 6 oz granulated sugar
• 8 oz sour cream
• 8 oz (2 medium) very ripe bananas, smashed with a fork (leave some lumps for texture)
• 1 teaspoon lemon juice
• Seeds from 1/2 vanilla bean, or a 1/2 tsp vanilla extract
• 3 eggs, whisked together with a pinch of salt
• 1 # ripe bananas (4 medium) chopped into cubes or sliced
• 1/2 cup (4 oz) brown sugar
• 2 Tablespoons dark rum
• Seeds from 1/2 vanilla bean
• 2 oz butter

Directions

• Preheat the oven to 325°F convection or 350°F regular
• Line the bottom of a 9 cake pan with a parchment paper round
• If youre using a spring form pan wrap the outside of the pan with a piece of aluminum foil to cover the bottom and sides.
• Combine the cracker crumbs, cinnamon and sugar in a small bowl
• Pour the melted butter over the crumbs and toss to combine
• Dump the crumbs into the cake pan and press into an even layer
• Bake the crust for 10 minutes until fragrant and lightly browned
• Reduce the oven temperature to 325°f and turn off the convection
• Combine the softened cheese and sugar in a mixing bowl
• Mix on medium speed to combine the ingredients, scraping the bowl often to avoid lumps
• Once the mix is smooth, add the sour cream, bananas, vanilla and lemon juice
• Scrape the bowl
• Add the eggs in three stages, scraping well after each addition
• Mix just until the eggs are combined, do not over mix
• Pour the batter into the cake pan
• Set the pan into a sheet pan or roasting pan
• Set the pan into the middle rack of the oven and pour water to come at least 1/2 way up the side of the cake pan
• Bake until the cake softly jiggles as a mass when the pan is shaken
• Remove from the oven and cool for 10 minutes
• Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools)
• Refrigerate several hours or overnight.
• Remove the cold cheesecake from the refrigerator
• Set the cold cake into a bowl of very hot water for 20-30 seconds to release the sides
• Run a warm knife around the sides of the cake
• Place a plate or cardboard cake circle on top of the cake pan
• Immediately flip the cake over and remove the pan and the parchment circle
• Flip the cake over onto a serving plate
• If you used a spring form pan run a knife around the edges of the cake and release the pan
• Preheat the oven to 325°F convection or 350°F regular
• Combine the brown sugar, rum, vanilla bean seeds and butter in a small saucepan
• Heat to melt the ingredients together
• Toss the sauce with the sliced bananas
• Roast the bananas on a sheet pan lined with parchment paper until the bananas have softened slightly and the sauce is caramelized and bubbly (about 10 minutes)
• Arrange the roasted bananas onto the cake as a topping or serve along side the cake as a condiment.