I made a banana pudding cheese cake with my kids today. it is absolutely in-fucking-credible. here's how I did it, try it, you will not regret it.
The Nilla-Pressed Crust:
350g Nilla Wafer crumbs
115g Unsalted butter, melted
2g salt
instructions:
Mix and press into a 9-inch springform pan using a patty press or flat-bottomed tool for maximum density. Par-bake at 175°C (350°F) for 10 minutes. Let cool completely.
The Crème de Banane Base:
900g Full-fat cream cheese (4 blocks), room temperature
200g Granulated sugar
240g Sour cream, room temperature
340g Ripe bananas, pureed (approx. 3 large)
20g Cornstarch (the stabilizer)
8g High-quality vanilla bean paste or extract
5g Banana extract (the "Spirit" booster)
3 Large eggs, room temperature
1 egg yolk, room temperature
instructions:
1. Whisk cornstarch and extracts into the banana puree first.
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Cream the cheese and sugar until silky; add sour cream.
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Incorporate the banana slurry.
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Add eggs one at a time on the lowest speed to avoid air bubbles.
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160°C (325°F) wrap bottom in foil with a water bath for 75–90 mins.
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cool for 1 hour in the oven with the door cracked, 1 hour on the
counter, then 6+ hours in the fridge.
The Mascarpone Chantilly:
250g Mascarpone cheese, slightly softened
200g Heavy whipping cream, ice-cold
55g Powdered sugar, sifted
5g Vanilla bean paste
instructions:
1. Whisk Mascarpone, sifted sugar, and vanilla in a frozen bowl on low until smooth.
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Slowly stream in the cold heavy cream while whisking on medium.
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Increase to medium-high and whip to stiff peaks.
Garnish:
Handful of fried banana chips crushed
3–4 Nilla wafers crushed
Assembly:
Dollop the Chantilly onto the cold cake. Use a large spoon to create deep "S" curves. Sprinkle the garnish in a ring around the edge, leaving a 1/2-inch golden halo of cheesecake visible.
by thegiukiller