Carla Halls Banana Cream Cheesecake Print Recipe 435 Recipes

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.

HEAVENLY BANANA PUDDING RECIPE - (4.4/5)

Steps:

• Beat cream cheese & sweetened condensed milk. Add in pudding mix, milk and vanilla and beat until completely mixed. In a separate bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set 1 1/2 cups aside. Fold remaining whipped cream into pudding mixture. Line the bottom of a large trifle dish or bowl with with vanilla wafers, top with 1 sliced banana. Spread 1 1/2 cups of pudding mixture over top. Repeat layers 3 more times ending with pudding.Top with remaining whipped cream. Cover and refrigerate 4 hours or overnight.

CARLA HALL'S BANANA CREAM CHEESECAKE PRINT RECIPE - (4.3/5)

Steps:

• Directions step 1 ingredients instructions Preheat oven to 350 degrees F. step 2 ingredients instructions Butter a 9-inch spring form pan on the bottom and sides. Line the pan with a 3×30 inch strip of parchment. Place the springform pan in the center of a large piece of aluminum foil and wrap the bottom of the pan to prevent leakage. step 3 ingredients 6 tablespoons Butter 40 Vanilla Wafer Cookies instructions Melt butter and set aside. Place the vanilla wafers in a food processor and pulse until smooth. Add the melted butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared spring form pan. Use a dry cup measure to help to evenly press the crumbs. step 4 ingredients instructions Place the pan into the oven and bake for 8 minutes. Remove and allow to cool completely. step 5 ingredients 24 ounces Cream Cheese (room temperature) 3/4 cup Granulated Sugar 3 large Eggs (room temperature) 2/3 cup ripe Bananas (mashed; about 2 medium bananas) 1/4 cup Milk (room temperature) 2 teaspoons Vanilla Extract instructions Using an electric mixer, beat the cream cheese and sugar together for 3 minutes. Add one egg at a time making sure the egg is fully incorporated before adding the next. Add the banana, milk and vanilla and beat just until incorporated. Do not over mix. step 6 ingredients instructions Transfer the mixture to the spring form pan and wiggle gently to release any excess air. step 7 ingredients instructions Place the pan inside a roasting pan and fill the roasting pan with water until it reaches 1/2 way up the sides of the spring form. Cover the entire roasting pan in aluminum foil. Bake for 75 minutes then remove the aluminum cover. The cheesecake should be only slightly jiggly in the center when done. step 8 ingredients instructions Turn off oven and use a wooden spoon to prop open the door. Allow the cheesecake to cool for 1 hour in the oven and then remove to a cooling rack and cool completely. step 9 ingredients Stiff Unsweetened Whipped Cream to garnish Banana Slices to garnish Vanilla Wafers to garnish instructions Transfer the cheesecake to the fridge and chill for at least an hour or until ready to serve. Slice and serve with stiff whipped cream, banana slices and a vanilla wafers. print recipe