Banging Banana Cream Cheesecake !

Welcome channel! In this video, I will show you how to make a mouthwatering Banana Cream Cheesecake. This recipe perfectly captures the delicious flavors of banana cream with its iconic vanilla wafer crust and luscious vanilla cream topping. Get ready to impress your friends and family with this incredible dessert! Watch the video for step-by-step instructions and pro tips for creating the perfect Banana Cream Cheesecake. Remember to subscribe for more delectable recipes and helpful cooking tips. Let's get started!"

Ingredients:

Crust :
3 cups crumbled vanilla wafers (reserve whole wafers for dercor)
7 tablespoons butter
1 tablespoon sugar
pinch salt

Cheesecake:
4-8 oz blocks cream cheesecake
1 cup banana puree
4 eggs
1/4 cup sour cream
3/4 granulated sugar
2 1/2 tablespoons flour
pinch salt
1 teaspoon vanilla
1 tablespoon banana extract

Vanilla Cream Topping:
3/4 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
1 tablespoon butter
1 1/2 teaspoon vanilla
pinch salt

whipped topping:
1 cup heavy cream
2 tablespoons vanilla
1 teaspoon vanilla extract


1. Place Vanilla Waffers into a food processor, pulse until cookies form a loose crumb, then add melted butter, pinch salt, and sugar. Pulse until it all comes together. Add mixture to a 9-inch spring form pan. Press the crumbs into the pan using the bottom of a drinking glass. Bake in a 350-degree oven for 8 minutes.

2. Puree two large bananas in a food processor, measure 1 cup, and set aside for later.

3. In a large mixing bowl, beat cream cheese until smooth. Scrape down the sides of the bowl of granulated sugar and mix until combined. Add eggs to the mixer on low, one at a time. Add Banana puree, flour, sour cream, pinch salt, and vanilla extract to the mixing bowl and blend until combined.

4. Pour batter into your Vanilla Waffer crust. Lightly wiggle to allow the batter to smooth out. Place the spring pan in a larger cake pan or tightly wrap it with foil, making it watertight. Place the prepared pan into a large roasting pan and hot boiling water until it reaches halfway up the pan. Bake in a 350-degree oven for 60-70 minutes, until the cake is firm and the middle no longer jiggles. Allow the banana cake to cool on a rack for 1 hour. Release the spring and place the cake in the refrigerator for 12 hours or overnight. (overnight is recommended)

5. Add heavy cream, milk, granulated sugar, and salt to a saucepan for vanilla cream topping. Whisk egg yolks and cornstarch in a medium bowl. With the pan on a medium high heat, whisk continually until the mixture starts to boil and thicken. Remove the milk mixture for the heat and stream in 1/4 into the yolks, whisking continually to temper the eggs. Add half of the mix and whisk, then repeat until all the milk is incorporated. Add the mixture back into the saucepan on medium heat. Whisk continually until the sauce thickens. Remove from the heat, and pour back into the bowl. Add butter and vanilla, whisking until melted, combined, and smooth. Last, add butter and vanilla, allowing the sauce to come to room temperature. It will thicken as it cools.

6. add confectioners’ sugar, vanilla extract, and cream to a mixing bowl to make whipped cream. Mix on high with whisk attachment until firm/fluffy.

7. Re-lock the spring on the pan, pour vanilla cream over the top, and smooth out. Allow the cream to set in the refrigerator for 2 hours. Add whipped topping and Vanilla Wafers, then cut and serve.