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Banana Cheesecake Recipe
Godiva
Serves 8 - 10
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This creamy, smooth cheesecake tastes as good as it looks.
To keep the top from cracking as it cools, be sure to grease the pan well
and to cool away from drafts.
Before serving,
decorate with drizzled semi-sweet or
white chocolate,
or sliced
bananas. Soak the slices in freshly squeezed
lemon juice beforehand so they won't turn black on the cake. |
Butter cookie crumb crust:
1 1/2 cups finely ground butter cookies (about 30)
6 tablespoons unsalted butter, melted
Banana filling:
7 ripe bananas, divided
3/4 cup whole milk
8 ounces white chocolate, coarsely chopped
2 tablespoons dark rum
1 teaspoon unflavored powdered gelatin
3 cups heavy cream
Make the cookie crumb crust:
- Position a rack in the center of the oven and preheat
to 350 degrees (F). Butter the bottom of a 9-inch springform pan.
- In a small bowl, combine the ground butter cookies and
melted butter. Press evenly into the bottom of the prepared pan. Bake for 8 to
10 minutes or until lightly browned; set aside to cool.
Make the banana filling:
- Cut 5 of the bananas into 1-inch pieces and combine
with the milk in a medium saucepan. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer for 5 minutes.
- In a food processor fitted with a metal blade, puree
the banana mixture until smooth. Pour into a medium bowl and stir the white
chocolate into the mixture until completely melted; set aside to cool.
- Place the dark rum in a small microwave-safe bowl.
Sprinkle the gelatin over and let stand for 5 minutes to soften.
- Microwave the gelatin mixture on HIGH for 7 seconds
until melted. Let stand 2 minutes. Stir 1/2 cup of the banana puree into the
gelatin. Fold the banana gelatin mixture into the remainder of the banana
puree and set aside.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer
fitted with the wire whip attachment, whip the cream until stiff peaks start
to form. Stir 1/4 of the whipped cream into the banana filling to lighten it
and then fold in the remaining whipped cream in three additions. The filling
may have a slightly grainy appearance. Cut the remaining bananas into 1/4-inch
pieces. Place the banana slices evenly over the bottom of the crust. Spoon the
filling into the cooled crust and refrigerate for 5 hours or overnight until
set.
Finish the pie: Run an
offset spatula around the outer edge of the pie to loosen. Remove springform
ring and garnish pie with whipped cream and fresh banana slices.
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