Try this BANANAS FOSTER CHEESECAKE WITH CARAMEL SAUCE recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
Combine all ingredients for crust and mix until evenly distributed. Pat evenly into the bottom and sides of an 8 inch springform pan. Heat butter, brown sugar, and cinnamon in a sauté pan until bubbly. Add bananas and sauté until golden. Add liqueur and rum, then ignite. When flame goes out, remove bananas with a slotted spoon and reserve.
Simmer liquid briskly until reduced to a bubbling syrup and pour over bananas. Set aside.
Combine cream cheese, sugar, vanilla, and cinnamon in the bowl of an electric mixer and beat with the paddle until very creamy and smooth. Scrape down mixing bowl and beat again. Add whole egg, then yolks, one at a time, beating slowly until blended. Scrape bowl and pour in banana mixture. Mix only long enough for bananas to break apart into large chunks. Do not over-mix.
Pour into prepared crust.
Bake in the preheated oven 20 to 25 minutes, until golden brown and slightly springy to the touch.
Remove from oven and let stand on countertop for 10 minutes while you prepare the topping. This is an essential step. Combine all ingredients for topping in a mixing bowl and blend well. Gently spoon topping onto the cheesecake and spread evenly.
Bake cheesecake at 350 degrees 8 to 10 minutes longer and remove from oven.
Refrigerate immediately (this will prevent cracks from forming in cheesecake) and cool completely before serving.
Sauce: Heat Crème Fraiche to just below boiling. Remove from heat and set aside. Put sugar in a caramel pot or a small saucepan. Slowly heat and stir over medium heat until sugar has dissolved and turned a beautiful golden brown. Remove from heat and pour in half the warm Crème Fraiche. Return to low heat and stir until caramel is blended, remove from heat and whisk in remaining Crème Fraiche. Let cool. Just before serving, heat milk in a small saucepan. Pour caramel into top of double boiler. Over simmering water, carefully heat caramel and gradually add warm milk, whisking thoroughly, until proper sauce density is achieved. Spoon a small amount of sauce on each desert plate and place a slice of the cooled cheesecake on top.
Crème Fraiche:
1 cup heavy cream
2 tablespoons buttermilk or 1 cup sour cream
Combine heavy cream with buttermilk or sour cream. If using sour cream, whisk very well to make a smooth mixture. Pour blended creams into a container that has a close fitting lid. Cover loosely and let stand 8 hours at room temperature. Then seal tightly and refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1638g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2794 | ||
Calories from Fat: 1846 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 205.1g | 273 % | |
Saturated Fat 116.8g | 584 % | |
Monounsaturated Fat 54.2g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 1200.5mg | 369 % | |
Sodium 57199.6mg | 1972 % | |
Potassium 2741.3mg | 72 % | |
Total Carbohydrate 177.7g | 52 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 164.4g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2794
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