Bananas Foster Cheesecake
by David Guas
dessertSouthern
Yield: Six 4-ounce cheesecakes
Ingredients
produce
- 1¼ cupsbanana purée(made from 3 very ripe bananas)
dairy
- 1 cupheavy whipping cream
- ¼ cupsour cream
- ½ cupheavy whipping cream
- 8 ouncescream cheese
- 3 tablespoonsunsalted butter
pantry staple
- ¼ teaspoonkosher salt
- ¼ cupsugar
- 1½ cupssugar
- ½ cupwater
- 5 gramspowdered gelatin
- 2 tablespoonswater(cold)
other
- 2 tablespoonsdark rum
- ½ beanvanilla bean(split and scraped)
- peanut brittle(Crumbled)
Instructions
- Make the cheesecakes: In a large, heatproof bowl, combine the cream cheese with the banana purée and place the bowl above a saucepan of simmering water. Heat the mixture, stirring, until the cheese melts, about 6 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let it bloom for 1 minute.
- In the bowl of a standing mixer fitted with the whisk attachment, combine the cream with the sour cream, sugar and vanilla seeds. Whip at high speed until medium peaks form, about 3 minutes.
- Whisk the gelatin into the banana mixture until dissolved and smooth. Remove the bowl from the saucepan and add the salt. Whisk in half of the cream mixture, then, using a rubber spatula, fold in the remaining cream mixture.
- Divide the batter among six 6-ounce glass cups or highball glasses. Gently tap the glasses to settle the filling. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
- Make the sauce: In a medium saucepan, combine the sugar with the water and cook over medium-high heat, without stirring, until dark amber, about 8 minutes. Turn off the heat and carefully whisk in the cream. Whisk in the butter, then the rum. Transfer the caramel to a heatproof container, cover and let cool to room temperature, about 3 hours. (Alternatively, refrigerate the caramel for 30 minutes before serving.)
- To serve, drizzle the cheesecakes with the caramel sauce (save the excess caramel for another use) and sprinkle with crumbled peanut brittle.