sheida.shop: February 2019

Cheesecake Recipe

★★★★★5 from 2 reviews

This Bananas Foster Cheesecake is made with a thick and creamy banana brown sugar filling, cinnamon cookie crumb crust and bananas foster topping!

Author: LindsayPrep Time: 2 hoursCook Time: 2 hours, plus coolingTotal Time: 4 hours, plus coolingYield: 12-16 servingsCategory: DessertMethod: OvenCuisine: American

INGREDIENTS

CRUST

2 1/4 cups (302g) vanilla wafer crumbs

1/2 cup (112g) salted butter, melted

5 tbsp (45g) light brown sugar, loosely packed

1 tsp ground cinnamon

CHEESECAKE FILLING

24 ounces (678g) cream cheese, room temperature

1 cup (144g) brown sugar, loosely packed

3 tbsp (24g) all-purpose flour

1 cup (240ml) mashed ripe bananas (2-3 bananas)

1 1/2 tsp ground cinnamon

¼ tsp ground nutmeg

2 tbsp (30ml) dark rum

3 large eggs, room temperature

BANANAS FOSTER

1/4 cup (56g) salted butter

1/2 cup (113g) light brown sugar, packed

1/8 tsp ground nutmeg

1/2 tsp ground cinnamon

1 tbsp (15ml) heavy cream

2 tbsp (30ml) dark rum

2 medium bananas, sliced into coins

WHIPPED CREAM

1/2 cup (120ml) heavy whipping cream, cold

¼ cup (29g) powdered sugar

½ tsp ground cinnamon

INSTRUCTIONS

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

3. Bake the crust for 10 minutes then remove from oven to cool.

4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See my tutorial for preventing a water bath from leaking. Set prepared pan aside.

5. Reduce oven temperature to 300°F (148°C).

6. In a large mixer bowl, blend the cream cheese, brown sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

7. Add the mashed bananas, cinnamon, nutmeg, and dark rum. Beat on low speed until well combined.

8. Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed.

9. Pour the cheesecake batter into the crust.

10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour.

11. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.

12. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.

13. Remove the cheesecake from the oven from oven and let sit on the counter for 15 minutes.

14. Remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.

15. When cheesecake has cooled, make the bananas foster. Melt the butter in a large pan over medium-high heat.

16. Add the brown sugar, nutmeg, cinnamon, and heavy cream and stir until sugar is dissolved.

17. Pour the rum into the pan, then use a lighter to light the rum. Be careful, the flame can get somewhat high. Once lit, allow it to cook, swirling the pan a few times to disperse the rum and flames. It should burn out within a minute or two, but if not, swirl a little more to help it burn out.

18. Add the bananas to the sauce and continue cooking another 1-2 minutes to thicken the sauce. Remove from heat and set aside to cool and thicken before adding to the cheesecake.

19. While bananas foster cools, remove the cheesecake from the springform pan and set on a serving plate.

20. To make the whipped cream, add heavy whipping cream, powdered sugar, and cinnamon to mixing bowl and whip until stiff peaks form.

21. Pipe a swirl border with the whipped cream around the outside edge of the cheesecake.

22. To finish off cheesecake, add the bananas foster on top, in the middle of the whipped cream. Drizzle the sauce over the bananas and down the sides of the cheesecake.

23. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days because the bananas on top can spoil.

Keywords: bananas foster cheesecake, cheesecake recipe, banana cheesecake recipe, banana dessert idea

prep 30 mins

cook 15 mins

inactive 2 hours

total of 2 hours, 45 mins

author Ashley manila

yield 1 dozen

Fat and fluffy Apple Pie Doughnuts are coated in cinnamon sugar! So good with a cup of coffee.

Ingredients

For the Doughnuts:

2 packages (1/4 ounce each) active dry yeast

1 cup warm apple cider (110° to 115° F)

6 tablespoons unsalted butter, melted until browned

1/3 cup granulated sugar

1 large egg plus 1 egg yolk, at room temperature

2 Tablespoons whole milk

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

3 and 3/4 cups all-purpose flour, divided

3 cups frying oil, (I used refined coconut oil, but you may use canola or vegetable oil)

For the Apple Pie Filling:

5 large apples, peeled, cored, and diced

3 and 1/2 tablespoons unsalted butter

1/4 teaspoon salt

1/4 cup white sugar

1/3 cup light brown sugar, packed

2 teaspoons ground cinnamon

2 and 1/2 tablespoons apple cider

1/2 tablespoon all-purpose flour

For the Cinnamon Sugar Coating:

1 cup granulated sugar

1 Tablespoon cinnamon

Instructions

For the Doughnuts:

In a small bowl combine the yeast and warm cider; set aside until it foams up, about 5 minutes.

In the bowl of a stand mixer fitted with the hook attachment, combine the melted butter and sugar, and - using a silicon whisk - mix until well combined. Whisk in the egg, egg yolk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!

Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour.

Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture.

Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured round dough cutter, cut an equal amount of circles from the rectangle.

Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch apart (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes to an hour, or until the doughnuts have almost doubled in size.

When ready to fry, heat oil in a large, heavy-bottomed pot, to 360°(F). Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown.

Quickly roll the warm doughnuts in the cinnamon sugar and set aside.

For the Apple Pie Filling:

Peel, core, and dice the apples. Set aside.

In a large skillet over medium heat, melt the butter and continue cooking until it's a light golden color; about 3 minutes. Add in the apples, salt, and both sugars. Cook, stirring occasionally until apples are completely softened, about 10 minutes. Add in the cinnamon and apple cider and continue cooking until apples are soft and sticky, 1 to 2 more minutes. Stir in flour, mix well, and allow mixture to thicken; about 30 seconds. Remove from heat and set aside until needed.

For the Cinnamon Sugar Coating:

In a medium-sized shallow bowl, combine the granulated sugar and cinnamon and set aside until needed.

Assembly:

Scrape the apple pie filling into a pastry bag fitted with a round tip and set aside.

Using the back of a small spoon (or your finger) make a small hole on the side of each doughnut.

Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts.

Donuts are best served the day they are made, but will keep for 24 hours.

courses breakfast, dessert

cuisine doughnut