If I am telling you “This is the World’s Best Bananas Foster Cheesecake” you probably think I am way over the top or I am just trying to trick you into reading this article here. Probably just a clickbait headline to get this recipe on the first page of the Google search… well – yes and no. Of course, I want people to find this recipe but it is also the best Bananas Foster Cheesecake ever! By far! Really. Tears were running down my face when I had my first bite… and they were happy tears, not the sad ones ;P
Well… that might have been slightly exaggerated. It was probably just one tiny tear… but the rest is true! This cheesecake is an absolute delight! I don’t know how to describe it differently (or better). It is right, super creamy, and the flavors from the flambéed bananas and the whipped cream… hmmmm so good! I really love this cake! I have eaten many cheesecakes but this one here is really the top of the pops right now.
The idea for this cheesecake comes from an American dessert called “Bananas Foster”… who would have guessed! The origin of this worldwide known dessert (maybe sometimes not under that name) is in New Orleans. Since the early 1950s, these delicious flambéed bananas in a rum-butter-sauce, are served with vanilla ice cream or heavy cream. Awesome combination for my tastebuds. Everything I like comes together. You should definitely try it one day if you decide not to make this cheesecake here. It’s damn tasty!
This cheesecake is a bit more forgiving than other cheesecakes. Normally you want the top to look perfect – perfect color and no tears. We all know that can happen quite a lot with cheesecakes. They look perfect for most of the baking time and then you turn your head and look again and suddenly there is a huge crack in the middle of the cheesecake. Nothing to worry about with this recipe here. It can happen and it might happen, but cracks can be as deep as the Grand Canyon here – I could no care less about that. Since there is a lot of stuff ending up on top of the cake nobody will see anything when you’re done decorating the cheesecake. The flambéed bananas and whipped cream can cover everything! Hassle-free cake ;P
If flambéing is not for you because you don’t like it or are afraid of burning down your kitchen – no worries. You can just cook the sauce and add the bananas without any fire involved. It will still have some caramel flavor from the cooking. You could also just leave out the banana topping and serve the cake plain or with some whipped cream only. It’s still a damn delicious banana cheesecake then…. but as you can probably imagine – I would go the extra mile. The combination of everything together makes an already great banana cheesecake even better ;)
Well… in case you need more cheesecake inspiration – here are some of my favorite recipes. All of them are really good! ;)
INGREDIENTS / ZUTATEN
5.3 oz. (150g) biscuit cookies
2.5 oz. (70g) butter, melted
For the filling:
9 oz. (250g) ripe banana, mashed
21 oz. (600g) cream cheese
5.3 oz. (150g) greek yogurt
5.3 oz. (150g) heavy cream
1 tsp. vanilla extract
3 medium eggs
1/2 cup (100g) sugar
1 oz. (30g) cornstarch
For the bananas foster:
2 tbsp. butter
1/4 cup (50g) brown sugar
1/4 tsp. ground cinnamon
pinch of nutmeg
1 tbsp. heavy cream
1 tbsp. dark rum
1 medium banana, sliced
For the whipped cream:
2/3 cup (160ml) heavy cream
1 tbsp. confectioners’ sugar
1/4 tsp. ground cinnamon
150g Butterkekse
70g Butter, geschmolzen
Für die Füllung:
250g Bananen (sehr reif), zerdrückt
600g Frischkäse
150g griechischer Joghurt
150g Sahne
1 TL Vanille Extrakt
3 Eier (M)
100g Zucker
30g Speisestärke
Für den Bananas Foster:
2 EL Butter
50g brauner Zucker
1/4 TL Zimt
1 Prise Muskatnuss
1 EL Sahne
1 EL dunkler Rum
1 mittlere Banane, in Scheiben geschnitten
Für die Dekoration:
160ml Schlagsahne
1 EL Puderzucker
1/4 TL Zimt
DIRECTIONS / ZUBEREITUNG
2. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the melted butter to the bag and mix until the crumbs are evenly moistened. Transfer to the prepared tin and press to the bottom to get one even layer. Set aside.
3. Mash the bananas and add them to a large bowl. Add the cream cheese, greek yogurt, heavy cream, vanilla extract, and eggs. Mix on low speed until well combined. Mix the sugar with the cornstarch and add to the bowl – mix until everything is well combined. Pour the mixture into the prepared tin and smooth out the top. Bake for 75-80 minutes. The edges of the cheesecake should be set, but the center should still wiggle a bit when you move the baking tin. Turn off the oven and leave the cake for another 20 minutes in the oven, then take out, run a knife around the cake to loosen it from the tin, and let cool down completely inside the tin. When cooled place in the fridge for at least 4 hours or overnight.
4. For the bananas foster add the butter and sugar to a saucepan and heat up so the butter can melt and the sugar dissolves. Add the cinnamon, nutmeg, and heavy cream and mix to combine. Add the rum and light up with a kitchen torch or lighter – be careful – the fame will be quite big. Slightly move the saucepan until the flame dies, then add the sliced bananas and let cook for a minute or two until the sauce thickens. Remove from the heat and let cool down.
5. Add the heavy cream, confectioners’ sugar, and cinnamon to a bowl and whisk until stiff peaks form. Fill into a piping bag with a star tip and decorate the cheesecake. Pour the bananas foster on top of the cake and serve.
2. Die Kekse in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln verarbeiten. Die geschmolzene Butter mit in den Beutel geben und alles gut vermischen. Die Brösel in die vorbereitete Form füllen und zu einer glatten Schicht zusammendrücken. Zur Seite stellen.
3. Die Bananen zerdrücken und in eine große Schüssel geben. Frischkäse, Joghurt, Sahne, Vanilleextrakt und Eier dazugeben und gut verrühren. Den Zucker mit der Stärke vermischen, zur Schüssel dazugeben und alles gut verrühren. Die Käsekuchenfüllung in die vorbereitete Form füllen, glatt streichen und für den 75-80 Minuten backen. Die Ränder des Käsekuchens sollten fest sein, in der Mitte sollte der Käsekuchen noch etwas wackeln, wenn man an der Backform rüttelt. Den Ofen ausschalten und den Käsekuchen noch etwa 20 Minuten im ausgeschalteten Ofen stehen lassen, dann aus dem Ofen holen, mit einem scharfen Messer vom Rand lösen und dann in der Form komplett abkühlen lassen. Den abgekühlten Käsekuchen für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen.
4. Für den Bananas Foster die Butter und den Zucker in einen Topf geben und erhitzen, damit die Butter schmelzen und sich der Zucker auflösen kann. Zimt, etwas Muskatnuss und die Sahne dazugeben und unterrühren. Den Rum dazugeben und mit einem Küchenbrenner oder (langen) Feuerzeug anzünden. Vorsicht! Es wird eine Stichflamme geben, die recht groß sein wird. Den Topf etwas schwenken und den Rum ausbrennen lassen. Die Bananenscheiben dazugeben und alles für 1-2 Minuten köcheln lassen, bis die Soße andickt. Vom Herd ziehen und abkühlen lassen.
5. Sahne, Puderzucker und Zimt in eine (hohe) Schüssel geben und die Sahne steif schlagen, in einen Spritzbeutel mit Sterntülle füllen und den Käsekuchen damit dekorieren. Den Bananas Foster auf die Torte gießen und servieren.
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Here is a version of the recipe you can print easily.
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Bananas Foster Cheesecake
- Prep Time: 00:40
- Cook Time: 01:20
- Total Time: 07:00
- Yield: 12 1x
- Category: Cheesecake
- Cuisine: America
Description
The most delicious cheesecake you can imagine: Bananas Foster Cheesecake.
Ingredients
For the base:
5.3 oz. (150g) biscuit cookies
2.5 oz. (70g) butter, melted
For the filling:
9 oz. (250g) ripe banana, mashed
21 oz. (600g) cream cheese
5.3 oz. (150g) greek yogurt
5.3 oz. (150g) heavy cream
1 tsp. vanilla extract
3 medium eggs
1/2 cup (100g) sugar
1 oz. (30g) cornstarch
For the bananas foster:
2 tbsp. butter
1/4 cup (50g) brown sugar
1/4 tsp. ground cinnamon
pinch of nutmeg
1 tbsp. heavy cream
1 tbsp. dark rum
1 medium banana, sliced
For the whipped cream:
2/3 cup (160ml) heavy cream
1 tbsp. confectioners’ sugar
1/4 tsp. ground cinnamon
Instructions
1. Preheat the oven to 170°C (340°F). Grease an 8 inches (20cm) springform tin lightly and line with some baking parchment. Set aside. Melt the butter and let cool down again.
2. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the melted butter to the bag and mix until the crumbs are evenly moistened. Transfer to the prepared tin and press to the bottom to get one even layer. Set aside.
3. Mash the bananas and add them to a large bowl. Add the cream cheese, greek yogurt, heavy cream, vanilla extract, and eggs. Mix on low speed until well combined. Mix the sugar with the cornstarch and add to the bowl – mix until everything is well combined. Pour the mixture into the prepared tin and smooth out the top. Bake for 75-80 minutes. The edges of the cheesecake should be set, but the center should still wiggle a bit when you move the baking tin. Turn off the oven and leave the cake for another 20 minutes in the oven, then take out, run a knife around the cake to loosen it from the tin, and let cool down completely inside the tin. When cooled place in the fridge for at least 4 hours or overnight.
4. For the bananas foster add the butter and sugar to a saucepan and heat up so the butter can melt and the sugar dissolves. Add the cinnamon, nutmeg, and heavy cream and mix to combine. Add the rum and light up with a kitchen torch or lighter – be careful – the fame will be quite big. Slightly move the saucepan until the flame dies, then add the sliced bananas and let cook for a minute or two until the sauce thickens. Remove from the heat and let cool down.
5. Add the heavy cream, confectioners’ sugar, and cinnamon to a bowl and whisk until stiff peaks form. Fill into a piping bag with a star tip and decorate the cheesecake. Pour the bananas foster on top of the cake and serve.
Notes
Enjoy baking!
