Last week, daylight savings time ended which means that me and 6,999,999 other people were forced to set our clocks back. (Or is it 6,999,999 people and I?) For most of us, this meant one more much needed hour of sleep. But for food bloggers like me, it meant one less hour to take pictures of food....which in turn, means waking up earlier to get things done sooner....which basically defeats the whole idea of getting more sleep. Funny how life works.
I'm still getting used to the whole waking up early thing. And it doesn't help when something takes an hour to prepare, an hour to bake, and three hours to cool. Like this cheesecake. I realized that I wasn't going to have enough time to take pictures of it when the clock struck 1pm and I hadn't even put it in the oven yet. So I told everyone in the house that they weren't allowed to touch the cheesecake until tomorrow, after it was cut and photographed.
Well, tomorrow is today and after a much anticipated wait, I finally got to taste this beautiful cheesecake. But before we get into that, let's just talk about how amazing this springform pan is. Yes, you heard right-- springform pan. Little miss me is upgrading her baking equipment...and it only cost me a dollar to do it! Don't you just love garage sales?
If it hadn't been for my mom nudging me in my side the whole time and telling me to get it, I probably wouldn't have gotten it. Thank god for persistent moms because using the springform pan made my cheesecake come out looking so legit, like cheesecake in the bakery window legit.
Look ma, no cracks. Just a really fancy chocolate marble design--all credits go to my handy dandy toothpick and obsession with drawing swirls. As for the creamy and indulgent flavor of this cheesecake, well only pastry chef Alisa Huntsman of Loveless Cafe could be responsible for such awesomeness. This recipe is from her book, Desserts from the Famous Loveless Cafe. She combines all the elements of a traditional banana split into a rich cheesecake that will have you floating on cloud nine.If you can't see the bottom crust of the cheesecake, your eyes are not playing tricks on you. I kind of sort of didn't get the spatula completely underneath the slice before I lifted it up. But honestly, the crust was kind of crumbly in its own, like a bit too crumbly. I've made my own graham cracker crust before, and it stuck together way better than this one did. I think the problem with this one was that it needed more butter. Or maybe using granulated sugar instead of brown sugar makes a difference? Who knows. At the end of the day, this cheesecake is still fabulous and is perfect for satisfying your banana split craving in 40 degree, non-ice cream weather.
P.S. I'm totally guilty for ditching the strawberry sauce that the recipe calls for. I know, I know, it's a crucial part of a banana split, but I only like my strawberries one way, and that is fresh off the vine :)
Banana Split Cheesecakeadapted from Love & Olive OilIngredients:For the crust1 and 1/2 cups graham cracker crumbs3 tablespoons sugar5 tablespoons unsalted butter, meltedFor the cheesecake
1 pound cream cheese, softened2/3 cup sugar
1/2 cup mashed ripe banana
1/4 cup sour cream
2 tablespoons unbleached all-purpose flour
1 ounce unsweetened chocolate, melted OR 3 tablespoons cocoa powder + 1 tablespoon melted butter
For the strawberry sauce2 cups fresh strawberries
3 tablespoons sugarDirections:
Preheat oven to 300ºF. Butter a 10-inch springform pan.
In a small bowl, whisk together the graham cracker crumbs and 3 tablespoons of sugar. Stir in the melted butter with a fork until all crumbs are moistened. Gently press the crumb mixture into the bottom and halfway up the sides of the prepared pan.
To make the filling, place the cream cheese, 2/3 cup sugar, banana, sour cream, and flour in a food processor; pulse to form a smooth paste. Add the eggs, one at a time, pulsing briefly after each addition until fully incorporated.Measure out 1 and 1/4 cups of the filling and set aside. Pour the remaining filling into the crust. Return 1 cup of the reserved filling to the food processor. Add melted chocolate and pulse to combine, scraping the sides of the bowl to make sure the batter is evenly mixed.Drizzle the chocolate filling in an abstract pattern over the top of the plain filling in the pan. Drizzle the remaining 1/4 cup reserved filling over the chocolate and use a toothpick to swirl them into a marbled pattern; do not overmix.
Bake in the center of the oven for 45 minutes. Then turn off the heat, and let the cheesecake stand for 15 minutes without opening the door. Remove from oven and let stand in the pan on a wire rack until cooled to room temperature. Loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. Cover and refrigerate for at least 3 hours or overnight, to allow it to set completely.
To remove the cake from the pan, gently loosen the entire side of the cheesecake from the pan with the top of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.
To make the strawberry sauce, place the strawberries and 3 tablespoons sugar in a blender or food processor and puree until smooth.
To cut, use a large chef's knife dipped in hot water and wiped clean between the cuts. Serve with a drizzle of strawberry sauce or a garnish of whipped cream and chopped walnuts, if desired.