Caramelized Banana Cheesecake Rum (Print)
Creamy cheesecake topped with sticky caramelized bananas and a warm rum glaze for decadent, layered sweetness.
# 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 -
10 ml vanilla extract
→ Caramelized Bananas
09 -
3 ripe bananas, thickly sliced
10 -
100 g brown sugar
11 -
42 g unsalted butter
→ Rum Glaze
12 -
67 g brown sugar
13 -
28 g unsalted butter
14 -
30 ml dark rum
15 -
3 g cornstarch (optional, for thickening)
# Steps:
01 -
Preheat oven to 175°C. Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Blend until evenly moistened. Press the mixture firmly into the base of a springform pan. Bake for 8 minutes, then allow to cool completely.
02 -
Reduce the oven temperature to 163°C. In a large bowl, beat cream cheese until smooth and creamy. Incorporate granulated sugar, followed by eggs one at a time, mixing gently after each addition. Fold in sour cream and vanilla extract until mixture is just combined.
03 -
Pour the prepared filling over the cooled crust. Bake for 55 to 65 minutes, or until edges are set and the centre has a slight jiggle. Switch off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to rest.
04 -
Remove the cheesecake from the oven and refrigerate for a minimum of 4 hours, or overnight, to achieve optimal texture.
05 -
In a skillet over medium heat, melt butter. Add brown sugar and stir until dissolved. Place in the banana slices and cook until golden and sticky, ensuring they are well coated. Remove from heat and set aside.
06 -
In a small saucepan, melt butter and brown sugar together. Add dark rum and simmer for 2 to 3 minutes. To thicken, mix cornstarch with a splash of water and stir into the glaze if desired. Remove from heat.
07 -
Arrange caramelized banana slices over the chilled cheesecake top. Generously drizzle with warm rum glaze. Slice and serve with extra glaze as preferred.
# Notes:
01 -
For a firmer slice, refrigerate the cheesecake overnight before serving.