Foster Cheesecake Bliss (Printable Version)

Velvety cheesecake, banana filling, cinnamon cookie base, topped with caramelized bananas foster.

# Ingredients:

→ Crust

01 - 1 tsp cinnamon powder
02 - 45g loosely packed light brown sugar
03 - 112g melted salted butter
04 - 302g crushed vanilla wafers

→ Cheesecake Filling

05 - 1/4 tsp nutmeg powder
06 - 240ml mashed overripe bananas (2–3 bananas)
07 - 1 1/2 tsp cinnamon powder
08 - 24g plain flour
09 - 30ml dark rum
10 - 678g softened cream cheese
11 - 144g loosely packed brown sugar
12 - 3 large eggs, at room temperature

→ Bananas Foster

13 - 30ml dark rum
14 - 1/8 tsp nutmeg powder
15 - 15ml heavy cream
16 - 56g salted butter
17 - 2 medium bananas, cut into rounds
18 - 113g packed light brown sugar
19 - 1/2 tsp cinnamon spice

→ Whipped Cream

20 - 1/2 tsp cinnamon powder
21 - 120ml heavy cream, chilled
22 - 29g icing sugar

# Steps:

01 - Heat the oven to 163°C. Take a 9-inch springform pan, put parchment at its base, and grease the edges. Mix crust ingredients in a small mixing bowl and press them flat at the pan's base and around the edges. Put it in the oven for 10 minutes, then set it aside to cool down.
02 - Cover the pan’s outer side with foil to block water from seeping in during the water bath. Lower the oven temperature to 148°C.
03 - Blend the cream cheese, brown sugar, and flour gently on low speed in a big bowl until smooth. Mix in mashed bananas, cinnamon, nutmeg, and rum until combined. Add eggs one by one, scraping down the bowl and blending slowly as you go.
04 - Transfer the cheesecake filling into the crust. Place the springform pan inside a larger pan, then pour hot water into the larger pan, filling it halfway up the outside of the springform pan. Bake at 148°C for one hour.
05 - Keep the oven turned off and let the cheesecake sit inside with the door closed for around 30 minutes. Crack the oven door open slightly, leaving the cheesecake for an additional 30 minutes to cool. Remove it from the oven, let it settle for 15 minutes, then take off the foil and refrigerate for 6–7 hours until it’s set.
06 - Over medium-high heat, melt butter in a large pan. Add the brown sugar, nutmeg, cream, and cinnamon, stirring until the sugar dissolves. Pour in the rum, carefully ignite it, and swirl the pan until the flame dies out. Stir in the banana slices and cook for 1–2 minutes, letting the sauce thicken slightly.
07 - Whisk the cold heavy cream, powdered sugar, and cinnamon into stiff peaks. Pipe it around the edges of the chilled cheesecake. Spoon the bananas foster in the center, letting the sauce flow down the sides.
08 - Keep your cheesecake in the fridge until you're ready to dig in. It’s best to finish it within 2-3 days.

# Notes:

01 - Cooling in the fridge ensures the cheesecake sets properly and avoids cracking while it cools down.

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