Roasted Banana Cheesecake Recipe
Cheesecake topped with a banana brûlée and salted rum butterscotch on a graham cracker crust
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Ingredients
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Cheesecake Base
Cheesecake Filling
Roasted Banana Topping
Salted Rum Butterscotch
Method
Cheesecake Base
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it in until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until golden. Remove and let cool.
Cheesecake Filling
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until well blended. Add the sour cream and vanilla extract, mixing until combined. Add the eggs, one at a time, mixing on low speed just until incorporated. Do not overmix. Pour the filling over the cooled crust.
- 3
Bake the Cheesecake
Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Roasted Banana Topping
- 4
Roast the Bananas
Preheat your broiler. Slice the bananas in half lengthwise and place them cut side up on a baking sheet. Sprinkle the brown sugar evenly over the bananas and dot with butter. Broil for about 5-7 minutes, watching closely, until the bananas are caramelized and golden. Remove from the oven and let cool slightly.
Salted Rum Butterscotch
- 5
Prepare the Butterscotch Sauce
In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir until the mixture comes to a boil. Once boiling, reduce the heat and simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the dark rum and sea salt. Let cool slightly before using.