Roasted Banana Macadamia Cheesecake Food

ROASTED BANANA & PECAN CHEESECAKE

Steps:

• Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

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.

WHITE CHOCOLATE BANANA-MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease a 13 x 9 cake pan.
• Measure out 1/2 c cake mix and set aside.
• Place the remaining cake mix, macadamias, melted butter and 1 egg in a large bowl. Beat at low speed for 2 minutes. Batter should come together into a ball.
• With your fingertips, pat dough into an even layer on the bottom of the prepared pan.
• In a glass measuring cup, microwave white chocolate on high for 1 minute. Stir until smooth.
• Place cream cheese in the same mixing bowl you used for the crust mixture. Beat on low speed until smooth. Beat in reserved cake mix. Beat in white chocolate and condensed milk until just combined, about 30 seconds, scraping down sides as needed.
• Beat in eggs, one at a time.
• Mix in bananas and vanilla.
• Pour over crust and smooth with rubber spatula.
• Bake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, about 45 to 50 minutes.
• Remove from oven, let cool for about 30 minutes. Cover tightly with plastic wrap or "Press-N-Seal" and refrigerate for at least an hour, or overnight.

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM

Steps:

• Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
• Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
• In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
• Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
• Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
• After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

ROASTED BANANA MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 400° and set a rack on the lower-middle level.
• Place bananas (unpeeled) on baking sheet.
• Roast until they turn black all over, approx 12 minutes.
• Remove them to cool and reduce oven to 350°.
• For crust, combine cookie crumbs, nuts and brown sugar in food processor.
• Pulse a few times to mix, then add melted butter and blend well.
• Press mixture into the bottom only of a 10-inch springform pan.
• Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
• Add the eggs, one at a time, beating well after each addition.
• Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
• Pour the mixture into crust and smooth top.
• Place pan on baking sheet.
• Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
• Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.

MACADAMIA NUT CRUST

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

BLUEBERRY MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 400°.
• For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan.
• Bake 10-15 minutes.
• Reduce oven temperature to 350°.
• For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
• Beat on high speed with electric mixer until well blended and smooth,4 minutes.
• Pour mixture over crust.
• Bake at 40 minutes until set (not completely firm).
• Remove from oven and cool 10 minutes.
• For next layer, combine sour cream, sugar and vanilla extract.
• Spread over cake.
• Bake for 5 minutes and let cool.
• To make topping, mix cornstarch with cold water forming smooth paste.
• Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
• Cool 1 hour before serving.

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.

MACADAMIA CHEESECAKE

Steps:

• For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
• Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
• Set aside.
• For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
• Add sugar, beating on medium to high speed until well combined.
• Beat in vanilla and lemon juice.
• Add whole eggs and egg yolk all at once.
• Beat on low speed just until combined.
• Stir in the 1/3 cups nuts.
• Pour filling into the crust-lined pan.
• Place the pan on a shallow baking pan on the oven rack.
• Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
• Remove springform pan from baking pan.
• Cool on a rack for 15 minutes.
• Use a small metal spatula to loosen crust from side of pan.
• Cool 30 minutes more.
• Remove sides of pan.
• Cool 1 hour; cover and chill at least 4 hours.
• Sprinkle with toasted coconut.
• If desired, top with several carambola slices.
• Makes 12 servings.
• Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
• Cool as directed, cover, and chill.
• To serve, top with coconut and carambola slices if desired.