Post by JJ Judkins on Aug 14, 2012 16:54:47 GMT -6
Loveless Cafe-BANANA SPLIT CHEESECAKE
MAKES AN 8-INCH CHEESECAKE; SERVES 10
Every now and then we have an abundance of overripe bananas that
are not
suitable for much besides baking. Combine that with our usual
supply of
chocolate, cream cheese, and fresh strawberries and you get
this: a banana
cheesecake marbled with chocolate in a cookie crust. Along with
fresh
strawberry sauce, you could easily add some banana slices,
pineapple chunks,
and a scoop of whipped cream.
11/2 cups cookie crumbs, made from Chocolate Wafers or
store-bought vanilla
or chocolate wafers, or graham crackers
2/3 cup plus 6 tablespoons sugar
5 tablespoons unsalted butter, melted and still hot
1 pound cream cheese (not reduced-fat or whipped)
1/2 cup mashed very ripe banana (1 to 2 bananas)
1/4 cup sour cream
2 tablespoons unbleached all-purpose flour
4 eggs
1 ounce unsweetened chocolate, melted
2 cups fresh strawberries Whipped cream and chopped walnuts for
garnish
1 Preheat the oven to 300°F. Grease an 8-inch round heavy
aluminum pan.
2 In a small bowl, combine the cookie crumbs and 3 tablespoons
of the sugar.
Stir to mix well. Pour in the melted butter and toss together to
moisten
evenly. Dump the crumb mixture into the prepared pan and press
to cover the
bottom and three quarters of the way up the sides.
3 To make the filling, place the cream cheese, 2/3 cup of the
remaining
sugar, the banana, sour cream, and flour in a food processor;
pulse to form
a smooth paste. With the machine on, add the eggs, one at a
time; scrape
down the bowl and pulse briefly.
4 Measure out 11/4 cups of the cream cheese filling and set it
aside. Scrape
the remaining filling into the prepared pan. Return 1 cup of the
reserved
filling to the food processor. Add the melted Chocolate and
combine,
scraping the sides of the bowl well to make sure the batter is
evenly mixed.
Drizzle the chocolate filling in an abstract ribbon pattern over
the top of
the cream cheese filling in the pan. Drizzle the remaining 1/4
cup banana
filling over the chocolate and use a blunt knife or bamboo
skewer to swirl
them into a marbled pattern; do not over mix.
5 Bake in the center of the oven for 45 minutes. Remove the cake
from the
oven and run a knife all the way around the edges to release the
cake and
crust. Return the cheesecake to the oven, turn off the heat, and
let stand
without opening the door for 15 minutes. Remove the cake from
the oven and
let stand in the pan on a rack until cooled to room temperature.
Cover and
refrigerate the cake for at least 3 hours, or preferably
overnight, to set
completely.
6 To remove the cake from the pan, wrap a flat plate or tray
with plastic
wrap and spray it lightly with nonstick cooking spray. Hold the
bottom of
the cake pan over low heat until it is slightly warm but not
hot. Gently
shake the pan from side to side to release the cheesecake. Place
the greased
plate over the top of the cake and quickly invert it. The cake
should slide
right out of the pan. Place your serving plate on the bottom of
the cake and
invert it again right side up.
7 To make the strawberry sauce, place the strawberries and
remaining 3
tablespoons sugar in a blender or food processor and puree until
smooth.
8 To cut the cake, use a large chef's knife dipped in hot water
and wiped
clean between cuts. Serve each slice with a drizzle of
strawberry sauce. Top
with a garnish of whipped cream and chopped walnuts.
Desserts From The Famous Loveless Cafe
MAKES AN 8-INCH CHEESECAKE; SERVES 10
Every now and then we have an abundance of overripe bananas that
are not
suitable for much besides baking. Combine that with our usual
supply of
chocolate, cream cheese, and fresh strawberries and you get
this: a banana
cheesecake marbled with chocolate in a cookie crust. Along with
fresh
strawberry sauce, you could easily add some banana slices,
pineapple chunks,
and a scoop of whipped cream.
11/2 cups cookie crumbs, made from Chocolate Wafers or
store-bought vanilla
or chocolate wafers, or graham crackers
2/3 cup plus 6 tablespoons sugar
5 tablespoons unsalted butter, melted and still hot
1 pound cream cheese (not reduced-fat or whipped)
1/2 cup mashed very ripe banana (1 to 2 bananas)
1/4 cup sour cream
2 tablespoons unbleached all-purpose flour
4 eggs
1 ounce unsweetened chocolate, melted
2 cups fresh strawberries Whipped cream and chopped walnuts for
garnish
1 Preheat the oven to 300°F. Grease an 8-inch round heavy
aluminum pan.
2 In a small bowl, combine the cookie crumbs and 3 tablespoons
of the sugar.
Stir to mix well. Pour in the melted butter and toss together to
moisten
evenly. Dump the crumb mixture into the prepared pan and press
to cover the
bottom and three quarters of the way up the sides.
3 To make the filling, place the cream cheese, 2/3 cup of the
remaining
sugar, the banana, sour cream, and flour in a food processor;
pulse to form
a smooth paste. With the machine on, add the eggs, one at a
time; scrape
down the bowl and pulse briefly.
4 Measure out 11/4 cups of the cream cheese filling and set it
aside. Scrape
the remaining filling into the prepared pan. Return 1 cup of the
reserved
filling to the food processor. Add the melted Chocolate and
combine,
scraping the sides of the bowl well to make sure the batter is
evenly mixed.
Drizzle the chocolate filling in an abstract ribbon pattern over
the top of
the cream cheese filling in the pan. Drizzle the remaining 1/4
cup banana
filling over the chocolate and use a blunt knife or bamboo
skewer to swirl
them into a marbled pattern; do not over mix.
5 Bake in the center of the oven for 45 minutes. Remove the cake
from the
oven and run a knife all the way around the edges to release the
cake and
crust. Return the cheesecake to the oven, turn off the heat, and
let stand
without opening the door for 15 minutes. Remove the cake from
the oven and
let stand in the pan on a rack until cooled to room temperature.
Cover and
refrigerate the cake for at least 3 hours, or preferably
overnight, to set
completely.
6 To remove the cake from the pan, wrap a flat plate or tray
with plastic
wrap and spray it lightly with nonstick cooking spray. Hold the
bottom of
the cake pan over low heat until it is slightly warm but not
hot. Gently
shake the pan from side to side to release the cheesecake. Place
the greased
plate over the top of the cake and quickly invert it. The cake
should slide
right out of the pan. Place your serving plate on the bottom of
the cake and
invert it again right side up.
7 To make the strawberry sauce, place the strawberries and
remaining 3
tablespoons sugar in a blender or food processor and puree until
smooth.
8 To cut the cake, use a large chef's knife dipped in hot water
and wiped
clean between cuts. Serve each slice with a drizzle of
strawberry sauce. Top
with a garnish of whipped cream and chopped walnuts.
Desserts From The Famous Loveless Cafe