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| Banana Peanut Butter Cheesecake aka "The Elvis" |
"This is a combos of some of my favored cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I paintings with called this cake 'eating place best.' I pretty endorse a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate mixed with 1/2 cup warm whipping cream) unfold over the pinnacle! Garnish the aspect of the cake with toasted coconut if favored."
Ingredients :
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 3/four teaspoon banana extract
- 3 tablespoons white sugar
- 1 cup peanut butter chips
- 1/4 cup half-and-half
- three (eight ounce) packages cream cheese at room temperature
- half of cup white sugar
- 3 eggs at room temperature
- 2 massive ripe bananas, mashed
- 1/2 teaspoon vanilla extract
- half teaspoon banana extract
- 1 tablespoon lemon juice
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 10H25M |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
- Mix graham cracker crumbs, melted butter, three/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl till mixture holds together; switch into bottom of prepared cake pan. Use a 2nd 8-inch cake pan to press the crust firmly.
- Bake within the preheated oven until crust is gently browned, about 8 mins. Set apart to cool.
- Pour water to a intensity of approximately 1 inch into the bottom of a double boiler and convey to a boil. Place peanut butter chips and 1/2-and-half into the top of the boiler and set over the bottom of the boiler (boiling water should not touch top boiler). Stir until the chips have melted and the combination is smooth; set apart to cool.
- Place cream cheese into the mixing bowl of a stand mixer and slowly blend, the usage of paddle attachment, till cream cheese is easy. Increase velocity to medium and beat in half cup sugar. Beat eggs into mixture, 1 at a time, mixing the next egg in after the preceding one is completely integrated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping from time to time to scrape the perimeters of the bowl. Finally, beat in peanut butter chip combination until cheesecake batter is clean and even. Pour filling into the graham cracker crust.
- Set the cheesecake on a big baking pan. Pour sufficient water into the baking pan to attain most of the way up the perimeters of the cheesecake pan, developing a water bathtub. Bake cheesecake inside the preheated oven until filling is about, about 1 hour. Turn off oven, open door, and permit cheesecake cool slowly in the oven for 1 hour.
- Run a knife across the internal of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the lowest of the pan. Use a hot water-crammed tea kettle to rub the dish towel, lightly heating the bottom of the cheesecake; slowly take away pan. Place a serving platter on top and use the cord rack to flip the cake returned over onto platter. Refrigerate cheesecake for eight hours.
Notes :
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