Banana pudding cheesecake has the taste of a milkshake and the texture of a pie. The bananas are mashed, combined with vanilla extract, sugar, and cornstarch to form a thickened paste that is similar in consistency to pudding. Cream cheese and sugar are whipped together until light and fluffy. The soft cream cheese is mixed together with all other ingredients before pouring into a prebaked graham cracker crust that has been soaked with banana liquor (banana liqueur).
Ingredients
- 3 cups heavy cream
- 3 tablespoons sugar
- 6 eggs
- 1 teaspoon vanilla extract
- kosher salt to taste (optional)
- 2 ripe bananas, sliced into rounds 1/2" thick and the circles halved crosswise
Method
Start by cooking your eggs in a medium saucepan with three cups of heavy cream. Let them cook on medium heat until they reach 160°F or until it coats the back of a spoon.
Then take the saucepan off the heat and let it sit for about 10 minutes until it cools down.
Place your bananas in a food processor and puree until you've reached a smooth puree. Stir through your banana mixture, then add vanilla extract, salt (if using), and sour cream. Whisk until everything is combined well.
Pour this mixture into fifteen small gelatin molds that are lined with waxed paper and freeze them for at least 12 hours prior to serving. However, we recommend 24 hours or more before serving so they can be set completely.
Serve with a dollop of whipped cream and fresh berries, if desired. Enjoy!
