Banana Cream Cheesecake
Which do you want to believe? There are two theories as to the origin of the word Cheesecake, and not the edible kind either. A pinup gal is often referred to as a Cheesecake, and has been so since nearly the turn of the 20th century. A foreign "glamor gal" exited a steamship from Europe and was photographed by a newspaper reporter. When the reporters' editor saw the picture, he exclaimed "Why, that's better than cheesecake!".
The other origin is markedly less than stellar. When a photographer snapped a picture of a gal with some cellulite on her thighs, his editor coined the phrase "Cheesecake Photography", because her legs resembled.......now promise me no emails right?.....the curds used in cheesecakes of the day. Let's cook.....
For 4 people
- 2 cup(s) crushed vanilla or chocolate wafer cookies
- 2 tablespoon(s) brown sugar
- 1/3 cup(s) butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup(s) powdered sugar
- 3 eggs
- 3/4 cup(s) mashed bananas, just ripe(not brown)
- 3/4 cup(s) heavy cream
- 1 tablespoon(s) banana flavoring
Banana Cream Cheesecake Directions
- In a small bowl, mix together the crushed wafer cookies, brown sugar and butter well. Press evenly on the bottom and up the side, about an inch, of a greased, springform pan. Set aside in the refrigerator while continuing with recipe.
- Preheat oven to 325-degrees F. In another bowl, beat the cream cheese and powdered sugar until light and fluffy with a hand-held mixer on high, or a tabletop mixer. Reduce the speed to medium and beat in the eggs, one at a time, until all the eggs are well incorporated. Beat in the mashed bananas, heavy cream and banana flavoring until mixed well. Remove prepared pan from refrigerator and pour in cheesecake mixture evenly, spreading to distribute if needed. Bake 45-50 minutes, or until the center is just barely set. Remove to cool at room temperature before transferring to refrigerator.