2¼ cups Nilla wafer crumbs
10 T. melted butter
3 T. sugar
24 ounces soft cream cheese
1 cup of sugar
3 T. flour
¼ cup sour cream
1 cup pureed bananas (I used a food processor)
Bavarian Cream :
1 tsp powdered gelatin
2 T. whole milk
2 egg yolks
½ cup heavy cream
2 T. sugar
¾ tsp vanilla
⅔ cup heavy cream
5 T. powdered sugar
Whipped Cream for Piping :
½ cup heavy cream
¼ cup powdered sugar
½ tsp vanilla extract
Fresh bananas, sliced for garnish
Step 1: Prepare the oven and preheat to 325 degrees F.
Step 2: Line with parchment paper a 9-inch springform pan. Apply cooking spray on the sides.
To Make the Crust:
Step 1: In a medium mixing bowl, add in all the crust ingredients. Stir until well mixed.
Step 2: Transfer the mixture into the pan and press on the bottom and the sides.
Step 3: Place inside the preheated oven and bake for 10 minutes. Remove from the oven and allow it to cool.
Step 4: Ready the moat pan and reduce the heat of the oven to 300 degrees F.
To Make the Cheesecake:
Step 1: Place the sugar, flour, and cream cheese in a mixer. Beat on low speed until well mixed.
Step 2: Add in sour cream, banana puree, and one egg at a time. Beat until well combined and smooth.
Step 3: Transfer the mixture into the crust.
Step 4: Place inside the preheated oven and bake for 90 minutes.
Step 5: Turn off the oven and let it sit inside the oven for 30 minutes.
Step 6: Remove the cheesecake and let it sit at room temperature for 30 minutes. Then place inside the fridge to chill.
To Make the Bavarian cream:
Step 1: In a small mixing bowl, add in the milk and gelatin. Stir until well mixed.
Step 2: In another mixing bowl, add the yolk and whisk until foamy.
Step 3: Place a saucepan on the stove and turn the heat to low. Add in the sugar, vanilla, and cream.
Step 4: Gently pour in the hot cream into the egg mixture. Put the mixture back to the saucepan and heat until it reaches 160 degrees.
Step 5: Transfer the gelatin mix into the saucepan and stir until well mixed.
Step 6: Transfer the custard into a small mixing bowl and let it sit on a large mixing bowl with ice. Allow it to cool.
Step 7: Whisk sugar and cream until stiff peaks form then add into the cooled custard.
Step 8: Spread the mixture on top of the cheesecake. Place inside the fridge and chill for hours.
To Make the Cream:
Step 1: In a small mixing bowl, add in the sugar, vanilla, and cream. Beat until well mixed.
Step 2: Spread on top of the sliced bananas and cake.
Step 3: Sprinkle the rest of the Nilla Wafer Crumbs.
Step 4: Serve and enjoy!