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Sunday, August 03, 2014

Icebox Banana Cheesecake — Recipe Review | The Kitchn

Icebox Banana Cheesecake — Recipe Review | The Kitchn:



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Icebox Banana Cheesecake

RECIPE REVIEW
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In honor of eating a bit lighter this month we've made effort to scale back when it comes to sugar and fat. This recipe from The Hummingbird Bakery in London is packed with all the taste with far less guilt than a standard cheesecake brings you. Plus it tastes like sunshine on a plate and who wouldn't want that?
This recipe is a treat to make and a treat to eat, plus there's no worry about cracking tops and water baths. This cheesecake involves gelatin and is set in your refrigerator. Just make sure to mush your bananas thoroughly, let your cream cheese soften before mixing and use the correct size pan. We went a slight bit smaller and the result (although tasty) was a taller and slightly less stable cake.
We also feel obligated to tell you that the addition of hot fudge sauce over the top makes this cake like a banana split on a plate. Though it defeats the point of eating light, it's still darn good eats!
Icebox Banana Cheesecake
Yields: 10-12 slices
The Humming Bird Bakery

6 1/2 ounces graham crackers
1 stick plus 2 tablespoons unsalted butter
1 1/2 envelopes granulated gelatin
1 cup mashed banana
1/3 cup orange juice
10 ounces cream cheese
1/2 cup sugar
3 egg yolks
1 cup heavy cream
Break graham crackers and put them in a food processor (or zip top bag) and pulse until finely ground. Slowly add melted butter and pulse to combine. Press into the base of a 9" spring form pan (with parchment paper on bottom). Refrigerate.
Pour 1/3 cup water into a small bowl. Sprinkle gelatin into the water and set aside for 5 minutes. Put banana and orange juice into a small sauce pan over medium heat and cook until banana is cooked through (5-8 minutes). Remove from heat and set aside.
Put cream cheese, egg yolk, sugar in the bowl of a mixer with the paddle attachment (or use a handheld whisk) and beat slowly until mixture it smooth and thick. In a separtate bowl whip cream until thick but not stiff. Set aside.
Stir the soaked gelatin into the warm, not hot, banana mixture and stir until gelatin is evenly dispersed. Spoon a little cream cheese mixture into the banana mixture and stir to mix. Then add a little more. This will even out the temperatures of the two resulting in evently spread gelatin and uncooked egg yolks. Continue until all is combined and slowly fold in whipped cream with a wooden spoon until combined.
Pour into prepared shell and chill for two hours, or overnight. Enjoy!

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