Red Lobster Bananas Foster Cheesecake Clone Food

VANILLA ICE CREAM WITH PECANS, BANANAS FOSTER - COINTREAU SAUCE

Steps:

• Divide the butter, brown sugar, pecans, and cinnamon evenly between two large, heavy skillets at high heat. Stir until the sugar is dissolved and the mixture is brown and bubbling, about 2 minutes.
• Divide the bananas between the two skillets and continue to cook, turning once or twice, until the bananas just begin to brown, about 2 minutes.
• Remove the skillets from the heat and divide the bourbon between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the bourbon (or use a long safety match). Cook until the flames are completely exhausted.
• Remove the skillets from the heat and divide the Cointreau between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the Cointreau (or use a long match). Cook until the flames are completely exhausted.
• Remove the skillets from the heat, divide the heavy cream and orange zest between them, and stir the contents of each pan until blended.
• Divide scoops of vanilla ice cream among 12 bowls. Divide the sauce, ladling it evenly around. Garnish each ice cream scoop with a quarter praline stuck into the top. Serve immediately.

BANANAS FOSTER CHEESECAKE SQUARES

Steps:

• Heat oven to 325°F In small bowl, combine graham cracker crumbs, sugar and butter until well mixed.
• Press evenly in bottom of 15 x 10 x 1 inch baking pan. In large bowl, combine cream cheese, brown sugar, cornstarch and cinnamon until smooth.
• Add eggs and egg yolks one at a time, beating well after each addition. Beat in all remaining ingredients. Pour into crust-lined pan. (Pan will be very full.).
• Bake at 325°F for 55 to 65 minutes or until center is firm to the touch. Cool completely before serving.
• Store in refrigerator.

BANANAS FOSTER CHEESECAKE

Steps:

• Combine ground vanilla wafers and clarified butter.
• When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter.
• When squeezed it should hold together easily.
• Rub inside of a springform pan with butter.
• Dust sides and bottom with flour, discarding any powder that does not stick.
• Using your hands, tap down the butter-wafer mixture forming a short wall up the side.
• When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.
• For the filling, beat cream cheese until smooth.
• With machine running, add granulated sugar, stopping occasionally to scrape down the sides.
• With the machine running, add the eggs, one at a time.
• Add the vanilla extract and sour cream.
• Pour batter into prepared, cooled pan and level off with a spatula.
• Bake at 300 F for 40 minutes.
• For the sauce, in a small sauté pan, cook brown sugar and butter slowly until the mixture liquefies.
• Add lemon juice, banana liqueur, orange juice and cinnamon.
• Bring mixture to a boil and then simmer for 10 minutes and cool.
• In another sauté pan, sauté banana slices in sizzling butter.
• When browned on one side, douse the fruit with some of the Fosters sauce.
• Cut cooled cheesecake into 8 portions.
• Top with Fosters sauce.
• Dust with powdered sugar and add a sprig of mint.

BANANAS FOSTER CHEESECAKE

Steps:

• In a mixing bowl, combine crushed cookies and melted butter. Lightly grease a 9-inch springform pan with butter and press the crumb mixture in it. (Instead of the vanilla cookies, a tasty variation that works well is 3/4 cup of graham cracker crumbs and 1/2 cup ginger snap cookie crumbs.).
• In a mixing bowl, mix together cream cheese, brown sugar, corn starch, and cinnamon with an electric mixer. Add eggs and yolk and mix well. Purée banana in a food processor. Mix puréed banana, banana liqueur, rum, and vanilla extract into cheese mixture with mixer. Pour the cream cheese mixture over the crust.
• Bake at 350 degrees F for 15 minutes.
• Without opening the oven, lower the temperature to 225 degrees F and continue baking for 70 minutes, or until the center no longer jiggles when you gently shake the springform pan.
• Remove the cake from the oven, close oven door, and gently run a knife all around the inside edge of the springform pan to prevent the cake from sticking to it and causing cracks. If cake is still a little wet in center, place it back in the oven for another 30 minutes with oven turned off. It will continue to cook gently as oven cools.
• Remove cheesecake from oven and cool completely to room temperature.
• Cover with plastic wrap and refrigerate overnight. Cooling to room temp prevents moisture from forming inside plastic wrap. Even cheesecakes that seem a little jiggly in the center will firm up nicely after refrigeration.
• Enjoy!

BANANAS FOSTER CHEESECAKE

Steps:

• Preheat oven to 350*F.
• In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon.
• Beat with an electric mixer until smooth.
• Add egg whites, two at a time, mixing to combine after each addition.
• Beat in puréed banana, banana schnapps, rum and vanilla extract.
• Pour the cream cheese mixture over the crust.
• Bake at 350ºF.
• for 15 minutes.
• Lower the temperature to 225ºF.
• and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• (Do NOT do the"knife test"- it only made my cake crack ALL over) Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 30 minutes.
• (I didn't notice this step, but the cake turned out all right, but I'll be sure to remember this NEXT time!:) Chill, uncovered, overnight.
• Enjoy as is or top with caramel sauce or even the REAL Bananas Foster!

RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE

Steps:

• Position rack in center of oven and preheat oven to 350 degrees F.
• Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
• Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
• Mix well.
• Press mixture onto bottom of prepared pan.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Gradually beat in sugar.
• Beat in cornstarch.
• Add eggs, one at a time, beating until just blended after each addition.
• Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
• Beat just until combined.
• Transfer filling to crust-lined pan.
• Place pan in large roasting pan.
• Add enough hot water to roasting pan to come one inch up sides of springform pan.
• Bake until center of cake is just set, about 1 hour 15 minutes.
• Remove cake from oven.
• Maintain oven temperature.
• Meanwhile, prepare topping.
• Mix together sour cream, sugar and vanilla in small bowl until well blended.
• Spread topping over cheesecake.
• Bake until topping is set, about 10 minutes.
• Turn off oven.
• Let cake stand in oven until cooled to room temperature, about 2 hours.
• Refrigerate cake until well chilled.
• Cover and refrigerate overnight.
• Cutaround cake to loosen; remove pan sides.
• Transfer cake to platter.
• Warm caramel sauce in small saucepan over low heat, stirring often.
• Mix in rum.
• Drizzle some sauce decoratively over cake.
• Arrange bananas atop cake.
• Cut cake into wedges and serve with sauce.