Caramelized Banana Basque Cheesecake
Caramelized Banana Basque Cheesecake
Ingredients
For the Caramelized Bananas
- 3 ripe bananas, sliced into 1/2-inch rounds
- 1/2 cup light brown sugar, packed
- 2 tablespoons unsalted butter
For the Cheesecake Batter
- 24 ounces cream cheese, softened, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, allowing the paper to extend several inches above the rim of the pan. Crumple the parchment paper slightly before lining to help it fit better and create the rustic Basque cheesecake look.
⏱️ 5 min•🌡️ 400
- 2
In a large skillet, melt the unsalted butter over medium heat. Add the sliced bananas and light brown sugar. Cook, stirring occasionally, for 8-10 minutes, or until the bananas are softened and coated in a bubbling, golden-brown caramel sauce.
⏱️ 10 min
- 3
Transfer the caramelized banana mixture to a heat-proof container, such as a measuring jug. Using an immersion blender, blend the mixture until smooth. Set aside to cool slightly.
⏱️ 5 min
- 4
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Whisk thoroughly until smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 5
Add the slightly cooled caramelized banana puree to the cream cheese mixture. Whisk until well combined and smooth.
⏱️ 2 min
- 6
Add the eggs one at a time, whisking well after each addition until fully incorporated. Be careful not to overmix, as this can incorporate too much air.
⏱️ 3 min
- 7
Stir in the heavy cream, all-purpose flour, vanilla extract, and salt. Whisk until the batter is smooth and pourable.
⏱️ 3 min
- 8
Pour the cheesecake batter through a fine-mesh sieve directly into the prepared springform pan. This step ensures an exceptionally smooth and lump-free texture.
⏱️ 2 min
- 9
Bake for 60-70 minutes, or until the top is deeply caramelized and almost black in spots, and the center is still slightly jiggly when gently shaken. The edges should be set.
⏱️ 65 min•🌡️ 400 - 10
Remove the cheesecake from the oven and let it cool completely at room temperature for at least 1 hour. The cheesecake will deflate as it cools, which is normal for a Basque cheesecake.
⏱️ 60 min
- 11
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and develop its rich flavor.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Banana Basque Cheesecake
Ingredients
For the Caramelized Bananas
- 3 ripe bananas, sliced into 1/2-inch rounds
- 1/2 cup light brown sugar, packed
- 2 tablespoons unsalted butter
For the Cheesecake Batter
- 24 ounces cream cheese, softened, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, allowing the paper to extend several inches above the rim of the pan. Crumple the parchment paper slightly before lining to help it fit better and create the rustic Basque cheesecake look.
⏱️ 5 min•🌡️ 400 - 2
In a large skillet, melt the unsalted butter over medium heat. Add the sliced bananas and light brown sugar. Cook, stirring occasionally, for 8-10 minutes, or until the bananas are softened and coated in a bubbling, golden-brown caramel sauce.
⏱️ 10 min - 3
Transfer the caramelized banana mixture to a heat-proof container, such as a measuring jug. Using an immersion blender, blend the mixture until smooth. Set aside to cool slightly.
⏱️ 5 min - 4
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Whisk thoroughly until smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min - 5
Add the slightly cooled caramelized banana puree to the cream cheese mixture. Whisk until well combined and smooth.
⏱️ 2 min - 6
Add the eggs one at a time, whisking well after each addition until fully incorporated. Be careful not to overmix, as this can incorporate too much air.
⏱️ 3 min - 7
Stir in the heavy cream, all-purpose flour, vanilla extract, and salt. Whisk until the batter is smooth and pourable.
⏱️ 3 min - 8
Pour the cheesecake batter through a fine-mesh sieve directly into the prepared springform pan. This step ensures an exceptionally smooth and lump-free texture.
⏱️ 2 min - 9
Bake for 60-70 minutes, or until the top is deeply caramelized and almost black in spots, and the center is still slightly jiggly when gently shaken. The edges should be set.
⏱️ 65 min•🌡️ 400 - 10
Remove the cheesecake from the oven and let it cool completely at room temperature for at least 1 hour. The cheesecake will deflate as it cools, which is normal for a Basque cheesecake.
⏱️ 60 min - 11
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and develop its rich flavor.
⏱️ 180 min