Bananas Foster Cheesecake
Season 2; Episode 12

Categories: Dessert, Fruit
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Yield Information
Number of Portions: 12
Quantity Unit Ingredient
2 cups graham cracker crumbs  
13 cup granulated sugar  
1 teaspoon ground cinnamon  
12 teaspoon lemon zest grated
12 cup butter melted
24 ounces cream cheese softened
34 cup granulated sugar  
12 teaspoon vanilla extract  
18 teaspoon salt  
3 large eggs  
2 large egg yolks  
3 tablespoons heavy cream  
18 teaspoon lemon zest grated
3   bananas peeled and sliced
212 tablespoons butter  
112 tablespoons brown sugar  
12 teaspoon ground cinnamon  
1 cup light rum  

Preheat oven to 450° F. Prepare a 10" springform pan by spraying with non-stick spray or lightly coating the bottom and sides with butter. 

In a medium bowl, mix the first 5 ingredients (crumbs through melted butter) until well combined. Transfer to prepared pan and press down to cover the bottom of the pan. Place in the preheated oven for about 10 minutes, or until lightly browned around the edges. Remove from oven and set aside to cool.

Reduce the oven temperature to 400° F.

To mix the filling, combine the softened cream cheese, 3/4 cup sugar, vanilla, salt, eggs and egg yolks and lemon zest in a food processor, using the metal blade. (This can also be mixed in a stand mixer, using the paddle attachment) When well blended, slowly pour in the cream while the machine is running. 

Pour the cheesecake filling into the springform pan, spreading evenly. Place into the 400° oven and bake for about 10 to 15 minutes, or until the top is starting to get lightly browned. Reduce the oven temperature to 300° and continue to bake for another 15 to 20 minutes, until the filling is lightly set and just starting to pull away from the sides of the pan. 

Remove from the oven and place on a wire rack to cool.

While the cake is baking, prepare the banana topping.

Peel and slice the bananas into thick slices. Place a saute pan over medium high heat and melt 1 1/2 tablespoons of the butter in the pan. When it is frothy, but not brown, add the banana slices and toss to coat. Sprinkle with the brown sugar and cinnamon and toss to combine. Add the remaining 1 tablespoon of butter and allow to melt. Remove the pan from the heat and away from the flame, pour in the rum and carefully swirl it in the pan to heat it. Very carefully place the pan back over the heat. 

At this point, the rum will ignite and the alcohol will burn off. When the flames have died down and the sauce is thickened a bit, spoon the bananas and sauce over the top of the cheesecake, spreading as evenly as possible to cover the cake.

Allow to cool at least a few minutes before serving. Serve warm or at room temperature, with a dollop of whipped cream, if desired. 

"Light airy cheesecake with carmelized banana topping"
NOTES : Extreme care is needed when adding the rum to the hot pan. Use a heavy mitt to hold the pan and keep your face well back. Take care when placing the pan back over the stove, as you do not want any of the sauce to spill onto the burner.