Its so good , so decadent, so crispy!
Have a bag of white sugar near by - for the brulé topping.
2-3 bananas (not too ripe)
1 chef's torch (or any torch you have lying around lol)
1 box of Oreo crumbs to make pie crust. Follow directions indicated on the box.
1 1/4 c. chocolate cookie crumbs3-4 tbsp. butter, melted
Either press the crumb mixture into the bottom of the 12 ramekins - (about 2 tbsp or so per ramekin) or press crumb mixture into a 9" spring form pan.
- 2 pounds cream cheese at room temperature
- 1 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 5 large eggs
- 2 teaspoons vanilla extract
- For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition.
- Pour mixture into your pan or divide equally into your ramekins
- Bake cheesecake in a water bath: place spring form pan into a baking dish and pour hot tap water around it, to come halfway up the pan.
- Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
- Remove pan from water and allow to cool for 2 hours before refrigerating overnight. Cheesecake will set.
See, place your ramekins in a "bain marie" as shown then pop them in the oven!
n. , bain-ma·rie
A large pan containing hot water in which smaller pans may be set to cook food slowly or to keep food warm.
Start with 2 bananas. Slice them into thin slices, like disks and place them as shown but try to flatten them so that they're flush or lower than the edge. Press down gently. I didn't do the best job here ..lol..
Spoon a generous amount of sugar over the bananas.
Gently and carefully torch your sugar until it begins to bubble and turn a lovely amber color.
Serve within 2 hrs.
The cheesecake may be made ahead of time and refrigerated, however make your banana and sugar topping before serving.
(once refrigerated for a couple of hours, the sugar topping will liquify, unfortunately)
Drizzle caramel over the cookie crust, before you pour your cheesecake mixture in.
I know...in the pic I'm not drizzling but DRIZZLE!
Here's the recipe for the caramel. Caramel made this way is the best. Do not buy store bought caramel its just not the same.
I'll be honest, I messed up the first time. My caramel burned and solidified in my little pot...with the spoon in it! I just walked a way for a minute or two! It became like, rock-hard, solid as rock!!..I had to soak it for 2 days. It was like freakin' Sword in the Stone!
Ok , second time's a charm...here goes.
(It bubbled over a little into my burner, but I still succeeded!)
- 1 1/2 cups sugar
- 1/4 cup water
- 1 tablespoon corn syrup or lemon juice
- 1 cup whipping cream
- For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a simmer without stirring and cook, uncovered, until it turns a rich amber color. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
- Once sugar has reached desired color, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes.
It makes a lot of caramel but I'm sure you'll find something to do with the rest. :)