Banana Cream Cheesecake Delight

Follow our step-by-step guide on how to make Banana Cream Cheesecake Delight.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and greasing the sides of a 9-inch springform pan to ensure your cheesecake releases easily later on.

2. Step 2

   In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter until well combined.

3. Step 3

   Press this delightful mixture firmly into the bottom of your prepared pan to create a sturdy crust that will hold all the deliciousness to come.

4. Step 4

   Next, grab a large mixing bowl and soften your cream cheese until it’s nice and creamy.

5. Step 5

   In a separate bowl, whisk together the sugar and flour, then gradually add this mixture to the cream cheese, stirring until it’s smooth and velvety.

6. Step 6

   Now, it’s time to add the eggs—one at a time—mixing well after each addition.

7. Step 7

   Then, fold in the sour cream, mashed banana, banana liqueur, and vanilla extract, blending everything together until it’s perfectly combined.

8. Step 8

   Pour this luscious cream cheese mixture over your crust in the springform pan, spreading it evenly.

9. Step 9

   To create a gentle water bath that helps the cheesecake bake evenly, cover the bottom of the springform pan with aluminum foil to keep water out.

10. Step 10

    Place the springform pan inside a larger baking dish and fill the outer pan with hot water, creating a warm, steamy environment for your cheesecake.

11. Step 11

    Bake in the preheated oven for about 45 minutes.

12. Step 12

    Once the time is up, turn off the oven but keep the door closed, allowing the cheesecake to sit inside for an additional hour.

13. Step 13

    This step helps prevent cracks and ensures a smooth texture.

14. Step 14

    After the hour has passed, let your cheesecake cool down a bit.

15. Step 15

    Run a knife around the edge of the cheesecake to help it release from the pan without cracking.

16. Step 16

    Allow it to cool to room temperature, then pop it in the refrigerator for at least 3 hours, or even better, overnight.

17. Step 17

    While your cheesecake is chilling, let’s whip up some delicious pastry cream.

18. Step 18

    Start by sprinkling gelatin over cold water in a small bowl and set it aside to soften.

19. Step 19

    In a saucepan, heat the milk over medium-low heat until it’s hot but not boiling.

20. Step 20

    In another bowl, whisk together the sugar and egg yolks until they’re smooth and frothy.

21. Step 21

    Gradually whisk in about a third of the hot milk, then pour this mixture back into the saucepan with the remaining milk.

22. Step 22

    Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

23. Step 23

    Remove it from the heat and stir in the softened gelatin until it’s fully dissolved, then add a splash of vanilla extract.

24. Step 24

    Transfer this creamy goodness to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until it cools down, which should take about an hour.

25. Step 25

    Once your pastry cream is cool, whip the heavy cream until soft peaks form.

26. Step 26

    Give the pastry cream a gentle stir to soften it, then carefully fold in the whipped cream, creating a light and airy mixture.

27. Step 27

    When your cheesecake is perfectly set, place some vanilla wafers on top and spread the luscious vanilla cream over the entire surface.

28. Step 28

    Chill it again until you’re ready to serve.

29. Step 29

    Finally, when it’s time to enjoy your masterpiece, run a wet knife around the edge of the cake to ensure a clean release from the springform pan.

30. Step 30

    Slice into this creamy, dreamy cheesecake and savor every bite!.