Cheesecake Banana Supreme Food

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

BANANA CHEESECAKE

Steps:

• Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

CHEESECAKE SUPREME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
• In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

BANANA CHEESECAKE WITH BANANA CREAM PIE TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
• Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
• Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
• Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
• Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

BANANA CREAM CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
• In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
• Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
• Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until 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 heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
• When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.

BAKED BANANA CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.
• To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
• To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.

BANANA PUDDING CHEESECAKE BARS

Steps:

• Crust
• Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
• Filling and assembly
• While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
• Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
• When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
• Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.

BEST CRUST CHEESECAKE SUPREME

Steps:

• To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly, and then add egg and vanilla. Pat just enough into the bottom of a 9" springform pan (with sides removed) to cover. Bake in a 400 degree oven for 7 minutes or until golden; cool.
• Butter the sides of the pan and attach to bottom. Pat remaining dough onto the sides of the pan to a height of 1 3/4" and set aside. Note: you may have extra dough left, and if so discard. I doubled the crust recipe because I found the original did not make enough.
• For the filling, in a large mixer bowl beat the cream cheese, lemon peel, and vanilla until fluffy. Stir together the sugar, flour and salt and then gradually stir into the cream cheese mixture. Add eggs and egg yolk all at once, beating at low speed until just combined. Stir in mulk, and pour into crust-lined pan.
• Bake in a 450 degree oven for 10 minutes, then reduce heat to 300 and bake for 50-55 minutes more or until toothpick inserted in center comes out clean. Cool 15 minutes, then loosen sides of cheesecake from pan with a spatula. Cool another 30 minutes and then remove sides of pan. Cool about 2 hours longer, then chill thoroughly before topping with pie filling.

BANANA SPLIT SUPREME

Steps:

• In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely., Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight. , Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.

BANOFFEE CHEESECAKE

Steps:

• For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm springform cake tin and press firmly over the base with the back of a spoon. Chill in the fridge.
• Heat a frying pan until hot and add a knob of butter and the bananas, frying for 2-3 mins until golden brown. Remove from the pan using a slotted spoon and set aside to cool.
• Arrange the cooled bananas on top of the biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don't over whisk the mixture as it will loosen and stop the cheesecake achieving a soft-set. Add the whipped cream to the cream cheese, as well as the maple syrup and the dulce de leche.
• Spoon the sweet cream cheese filling into the cake tin, covering the bananas, and use the back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.
• For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle and set aside. Melt the dulce de leche over a low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end off it, to leave a tiny hole.
• Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each. Serve immediately.

CHEESECAKE BANANA SUPREME

Steps:

• Crust: Preheat the oven to 350 degrees F.
• Place the crumbs in a mixing bowl and add the butter and sugar; blend well.
• Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan.
• Smooth the crumb mixture along the bottom to an even thickness.
• Bake for about 10 minutes in the oven at 350 degrees F.
• Cool before filling.
• Cheesecake: Preheat the oven to 350 degrees F.
• In a large mixing bowl; beat the cream cheese, sugar and lemon juice together.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream and the mashed bananas and blend well until very smooth.
• Pour the mixture into the prepared crust and bake for 1 hour.
• Cool in the oven, with the door propped open, until the cake is at room temperature.
• Chill until serving time.