Remember when I said I didn’t make a lot of cheesecake and I wanted to correct that? Well, I’m working on it, and I’m glad to say this is the best cheesecake I’ve made so far :)
But then again, it tasted just like banana pudding in cheesecake form; and I’m a die-hard banana pudding fan, so the math was easy.
I love baking with bananas, but I don’t do it as often as I’d like too, cause we never seem to have ripe bananas in my house. My sister eats green bananas exclusively. She once ate a banana so green, it could have been a plantain. It made my tummy ache just by watching.
So when my boyfriend said he had a few bananas past its prime, I pretty much jumped at them, and quickly thought about this cake.
This is once again inspired by this beauty. I loved that cake but there were a few points I didn’t love, such as cooking the bananas and letting them cool. I hate waiting, so I used good ol’ raw bananas in my cake. Also I wanted to make it more banana pudding-y, since you never have too much banana pudding. I added cookies in the batter and a layer of cookies and bananas on the top; as well as whipped cream, of course. So in reality what you get is a banana pudding on top of a cheesecake (minus the pudding).
Translation: this cake is so good. If you’re a banana pudding fan, you should go make it right now. If you’re not,
why are you even reading this you should anyway ;D
Banana Pudding Cheesecake
Recipe by Sabor Pastel
Yield: one 8 inch cake
For the crust:
120 g / 4 oz vanilla wafers
50 g / 2 oz butter, melted
1. Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
2. Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.
For the batter:
2 ripe bananas
500 g / 17.5 oz cream cheese
1/2 cup sugar
1 tsp vanilla extract
75 g / 2.5 oz vanilla wafers
1. Preheat the oven to 160ºC/320ºF.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
3. Add in the sugar, beating for another 3 minutes.
4. Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
5. Crumble the cookies with your hands and fold them into the batter.
6. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.
For the topping:
1 yellow banana
75 g / 2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish
1. Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
2. Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
3. Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.