BANANA PUDDING CHEESECAKE
- 3 cups vanilla wafer crumbs
- 1/4 cup blanched hazelnuts
- 1/2 cup sugar
- 1/2 cup melted butter
- 4 ounces bittersweet chocolate, chopped
- 4 ounces heavy cream
- 2 cups sour cream
- 1 lb cream cheese
- 1 1/4 cups sugar
- 3 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1/4 cup banana liqueur
- 1 tablespoon Creme de Cacao
- 1/4 teaspoon salt
- 2 cups pureed ripe bananas, mixed with
- 3 tablespoons lemon juice
FOR THE CRUST:
Combine crumbs, hazelnuts and sugar in a food processor.
Process until nuts are crumbed.
Stir in melted butter.
Press mixture into a 9-inch springform pan covering the bottom and side of the pan.
Brown in a 350 degree oven for 5 minutes.
FOR THE GANACHE:
Bring cream to a simmer pour over chocolate and stir until melted together.
Pour ganache into bottom of browned crust.
Place in refrigerator until set.
FOR THE FILLING:
Combine sour cream, cream cheese, and sugar in mixer.
Cream until smooth.
Add eggs and yolks one at a time. Add vanilla and liqueurs.
Add 1 1/2 cups banana puree mixture.
Pour filling mixture into chilled crust.
Put dollops of banana puree on top of fill and then swirl with a wooden skewer or a thin knife. Wrap the bottom of the sprinform pan in aluminum foil so that water cannot leak inches.
Bake at 350°F degrees in a hot water bath for 1 hour.
Turn off oven and let sit for 1 hour.
Remove from oven, cool to room temperature then refrigerate for at least 3 hours.