Food recipes
Banana Whipped Cream Topping
Banana Whipped Cream Topping
Ingredients:
2 cups heavy cream
½ cup granulated sugar
¼ teaspoon banana flavoring
½ teaspoon cream of tartar
Directions:
dash salt
GARNISH
6 bananas, sliced
1. Preheat oven to 350 degrees F. Fill a pan that is larger than the
springform pan with ½ inch of water and place it into the center of the oven.
2. Line the inside of a 9-inch springform pan with parchment paper. Wrap a
sheet of aluminum foil around the outside of the pan so that water cannot get
into the pan when it’s submerged into the water bath in the oven.
3. Use a food processor to crush the Nilla Wafers to a fine crumb. The
crumbs should be the consistency of sand with no chunks. Mix the melted
butter with the cookie crumbs and press the crumbs into the bottom of the
springform pan and up the side 1 to 1½ inches. Place the pan into your
freezer while you make the cheesecake filling.
4. Make the filling by combining the softened cream cheese with the sugar
using an electric mixer on high speed. When the mixture is smooth, add the
eggs, sour cream, vanilla, and banana flavoring and beat well. Use a spatula
to pour all of the filling into the springform pan. Smooth the top, then gently
place the pan into the water bath in the oven and bake for 70 minutes, or
until the cheesecake filling does not jiggle in the middle when moved.
5. Cool the cheesecake, then cover and chill it while you make the Bavarian
cream.
6. Make the Bavarian cream by heating the milk in a medium saucepan over
medium heat until boiling. Remove from the heat. Use an electric mixer on
high speed to beat the egg yolks with the sugar in a medium bowl until the
mixture is pale yellow, about 1 minute. Add hot milk a little bit at a time to
the eggs while beating. Pour the mixture back into the pan and heat over low
heat, stirring often until the mixture thickens just enough to coat the back
spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs
will curdle. Pour back into the medium bowl. Dissolve the gelatin in cold
water, let it sit for 1 minute, then mix it into the Bavarian cream with an
electric mixer on high speed, along with the vanilla and banana flavoring.
Chill the Bavarian cream for 1 hour, then spread it over the top of the
cheesecake. Re-cover and chill the cheesecake.
7. Make the banana whipped cream topping by combining all the ingredients
in a medium bowl. Beat with an electric mixer on high speed until the cream
forms stiff peaks. Cover and chill.
8. When the cheesecake has completely chilled out, after about 4 hours, cut
it into 12 slices and serve each with a dollop of the banana whipped cream
Ingredients:
2 cups heavy cream
½ cup granulated sugar
¼ teaspoon banana flavoring
½ teaspoon cream of tartar
Directions:
dash salt
GARNISH
6 bananas, sliced
1. Preheat oven to 350 degrees F. Fill a pan that is larger than the
springform pan with ½ inch of water and place it into the center of the oven.
2. Line the inside of a 9-inch springform pan with parchment paper. Wrap a
sheet of aluminum foil around the outside of the pan so that water cannot get
into the pan when it’s submerged into the water bath in the oven.
3. Use a food processor to crush the Nilla Wafers to a fine crumb. The
crumbs should be the consistency of sand with no chunks. Mix the melted
butter with the cookie crumbs and press the crumbs into the bottom of the
springform pan and up the side 1 to 1½ inches. Place the pan into your
freezer while you make the cheesecake filling.
4. Make the filling by combining the softened cream cheese with the sugar
using an electric mixer on high speed. When the mixture is smooth, add the
eggs, sour cream, vanilla, and banana flavoring and beat well. Use a spatula
to pour all of the filling into the springform pan. Smooth the top, then gently
place the pan into the water bath in the oven and bake for 70 minutes, or
until the cheesecake filling does not jiggle in the middle when moved.
5. Cool the cheesecake, then cover and chill it while you make the Bavarian
cream.
6. Make the Bavarian cream by heating the milk in a medium saucepan over
medium heat until boiling. Remove from the heat. Use an electric mixer on
high speed to beat the egg yolks with the sugar in a medium bowl until the
mixture is pale yellow, about 1 minute. Add hot milk a little bit at a time to
the eggs while beating. Pour the mixture back into the pan and heat over low
heat, stirring often until the mixture thickens just enough to coat the back
spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs
will curdle. Pour back into the medium bowl. Dissolve the gelatin in cold
water, let it sit for 1 minute, then mix it into the Bavarian cream with an
electric mixer on high speed, along with the vanilla and banana flavoring.
Chill the Bavarian cream for 1 hour, then spread it over the top of the
cheesecake. Re-cover and chill the cheesecake.
7. Make the banana whipped cream topping by combining all the ingredients
in a medium bowl. Beat with an electric mixer on high speed until the cream
forms stiff peaks. Cover and chill.
8. When the cheesecake has completely chilled out, after about 4 hours, cut
it into 12 slices and serve each with a dollop of the banana whipped cream
Printed from https://recipe.bluelayer.org/recipe/71036/banana-whipped-cream-topping