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|Banana Cream Cheesecake|
"A pal of mine could not make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this wealthy and creamy concoction. The vanilla cream topping takes a little extra time to make but it definitely completes the dessert!"
- 1 1/4 cups vanilla wafer crumbs
- half cup ground walnuts
- five tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, room temperature
- 1 1/8 cups white sugar
- 3 tablespoons all-motive flour
- 4 eggs
- 1 cup sour cream
- 2 ripe bananas, mashed
- 1/4 cup banana liqueur
- 1 half of teaspoons vanilla extract
- 1 half teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup milk
- 1/three cup white sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy cream, chilled
- 12 vanilla wafer cookies
|Prep : 35M||Cook : 12M||Ready in : 4H35M|
- Preheat the oven to 350 ranges F (175 stages C). Grease the edges of a nine inch springform pan. In a medium bowl, blend together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
- In a big bowl, stir cream cheese to melt. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until clean. Stir in eggs, one after the other, mixing until properly blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust within the springform pan.
- Cover the lowest of the out of doors of the cheesecake pan with aluminum foil to save you water from the water bathtub from seeping in. Place springform pan interior a bigger pan. Place the whole lot into the preheated oven, and fill the outer pan with hot water.
- Bake for 45 minutes inside the preheated oven. After the time is up, turn the oven off, however depart door closed. Leave cheesecake in the unopened oven for 1 hour. Before doing away with from the water tub. Run a knife around the outer edge of the cake to preserve it from shrinking away from the middle and cracking. Let cool to room temperature, then refrigerate till chilled, at least 3 hours, or overnight.
- In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low warmness until hot but not boiling. Meanwhile, whisk collectively 1/3 cup sugar and egg yolks until easy and frothy. Whisk about 1/3 of the hot milk into the egg yolk aggregate, then pour the yolk combination into the pan with the closing milk. Cook over low warmth, stirring continuously with a spatula, making sure that the aggregate does no longer burn on the lowest, until it is thick sufficient to coat the lower back of a metallic spoon. Remove from the heat. Stir the softened gelatin into the new pastry cream until dissolved, then stir in vanilla. Pour right into a bowl, place a sheet of plastic wrap directly on the floor, and refrigerate till cooled, approximately 1 hour.
- When the pastry cream is cooled, whip heavy cream simply beyond smooth peaks. Stir pastry cream to soften, then fold within the whipped cream. Place vanilla wafers on pinnacle of the cooled cheesecake, then unfold the vanilla cream over the complete top. Chill till serving. Run a wet knife across the outer fringe of the cake earlier than doing away with the sides for a cleanser look.
- Reynolds® Aluminum foil can be used to maintain meals wet, cook it flippantly, and make smooth-up easier.
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