Cheesecake is one of the world's favorite desserts. But nailing it right is tricky, isn't it? We enjoy different varieties on the classic cake, such as this banana and rum recipe that is simply impossible to flop.
Sugared pecans - 6
(halved, for garnish, unsweetened also ok)
Method of preparing the cake:
Preheat oven to 400°F. Bake the bananas with the peel, for 10-12 minutes, until the peel brown entirely. Allow them to cool to room temp and lower the heat to 325°F.
Grease and line a round springform baking dish. Wrap it in foil to prevent leaks. In a small bowl, mix the melted butter with the crumbled cookies. Layer at the bottom of the cake, pressing to create an even crust about an inch thick and thick high.
Bake for 10 minutes and let cool. In a bigger bowl, beat the cream, white sugar, 1/4 cup brown sugar, vanilla, rum and eggs.
Transfer 1/2 cup of the batter to a small bowl and the rest, onto the crust. Now peel the bananas and mash them into the bowl with the cream.
Add the crushed pecans, cinnamon and the remaining 2 tbsp of the sugar. Mix and pour onto the cake. Swirl with a knife.
Place the baking dish inside a bigger one, filled with an inch of water. Bake for 45-55 minutes.
Remove from the bath, let cool 10 minutes and remove the foil. Run a knife around the edge of the cake to loosen it from the pan but don't open the springform yet. Let sit another hour in room temperature before chilling in the fridge for the night.
Loosen the springform, garnish with halved pecans and serve.
Chef's Tip:
To enhance the taste, instead of plain cookies you can use pecan shortbread cookies. You can also replace some of the cream cheese with a low fat version.
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