Caramelized Banana Cheesecake Rum (Print Version)
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
→ Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
240 g sour cream
08 -
2 teaspoons vanilla extract
→ Caramelized Bananas
09 -
3 ripe bananas, sliced thick
10 -
100 g brown sugar
11 -
45 g butter
→ Rum Glaze
12 -
65 g brown sugar
13 -
30 g butter
14 -
30 ml dark rum
15 -
1 teaspoon cornstarch, optional (for thickening)
# Instructions:
01 -
Preheat oven to 175°C. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press mixture firmly into the base of a springform pan. Bake for 8 minutes. Remove and allow to cool.
02 -
Reduce oven temperature to 163°C. In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and blend. Beat in eggs one at a time until fully combined, then mix in sour cream and vanilla extract until just incorporated.
03 -
Pour the prepared filling over the cooled crust. Bake for 55 to 65 minutes until edges are set and center remains slightly wobbly. Turn off oven, crack the oven door, and allow cheesecake to rest inside for 1 hour.
04 -
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for optimal texture.
05 -
In a skillet over medium heat, melt butter. Add brown sugar and stir until dissolved. Add banana slices and cook until golden and sticky, turning as needed. Remove from heat and set aside.
06 -
Melt butter and brown sugar together in a small saucepan. Stir in dark rum and simmer for 2 to 3 minutes. For a thicker glaze, incorporate a cornstarch slurry and simmer briefly. Remove from heat.
07 -
Arrange caramelized banana slices over the chilled cheesecake. Drizzle warm rum glaze on top. Slice and serve, offering additional glaze on the side if desired.
# Notes:
01 -
For best results, allow the cheesecake to cool gradually in the oven before chilling to prevent cracking.