luisa_calif
Well-known member
Source: (Susan/Kentfield)
Roasted Banana Cheesecake
3 ripe bananas,unpeeled
Crust
1 1/2 cups (6 oz) vanilla wafer crumbs
1/2 cup macadamia nuts,finely chopped
1/2 cup packed dark brown sugar
1/3 cup (5 1/3 T) unsalted butter,melted
Filling
3 8-oz pkgs cream cheese,softened
3/4 cup sugar
5 large eggs
1 T dark rum
1 t pure vanilla extract
Preheat oven 400 and set a rack on the lower-middle level. Have ready a 10 in. springform pan. To roast the bananas
ut the unpeeled bananas on a baking sheet and roast until they turn black all over,12-15 min. Remove from the sheet and cool,then peel. Set aside.
Reduce oven to 350.
To make crust:
Combine the cookie crumbs,macadamia nuts and brown sugar in a food processor. Pulse a few times to mix. Add the melted butter and blend well. Press the mixture into the bottom of the springform pan.
To make the filling:
Beat together the cream cheese and sugar in a large bowl with an electric mixer until smooth,scraping down the sides of the bowl a few times. Add the eggs one a time,beating well after each addition. Break the roasted bananas into pieces and add them to the bowl. Add rum and vanilla and beat until smooth. Pour the batter into the prepared crust,smooth the top and place the pan on a baking sheet. Bake for about an hour,or until the cheesecake is light gold on top and begins to pull away from the side of the pan. Cool the cheesecake to room temp. on a wire rack,then cover and chill overnight before serving.
This is from The Mauna Loa Cooking Treasury
Roasted Banana Cheesecake
3 ripe bananas,unpeeled
Crust
1 1/2 cups (6 oz) vanilla wafer crumbs
1/2 cup macadamia nuts,finely chopped
1/2 cup packed dark brown sugar
1/3 cup (5 1/3 T) unsalted butter,melted
Filling
3 8-oz pkgs cream cheese,softened
3/4 cup sugar
5 large eggs
1 T dark rum
1 t pure vanilla extract
Preheat oven 400 and set a rack on the lower-middle level. Have ready a 10 in. springform pan. To roast the bananas
ut the unpeeled bananas on a baking sheet and roast until they turn black all over,12-15 min. Remove from the sheet and cool,then peel. Set aside.Reduce oven to 350.
To make crust:
Combine the cookie crumbs,macadamia nuts and brown sugar in a food processor. Pulse a few times to mix. Add the melted butter and blend well. Press the mixture into the bottom of the springform pan.
To make the filling:
Beat together the cream cheese and sugar in a large bowl with an electric mixer until smooth,scraping down the sides of the bowl a few times. Add the eggs one a time,beating well after each addition. Break the roasted bananas into pieces and add them to the bowl. Add rum and vanilla and beat until smooth. Pour the batter into the prepared crust,smooth the top and place the pan on a baking sheet. Bake for about an hour,or until the cheesecake is light gold on top and begins to pull away from the side of the pan. Cool the cheesecake to room temp. on a wire rack,then cover and chill overnight before serving.
This is from The Mauna Loa Cooking Treasury
Last edited by a moderator: