What do you get when you mix bavarian cream with cheesecake? A Bavarian Cream Cheesecake. This dessert will have you coming back for seconds.

Above is a picture of my vanilla sugar. I keep my vanilla pods after I’ve scraped the caviar out, I add the pod into my granulated sugar jar, this way I always have vanilla sugar on hand.  I’m using vanilla sugar in my shortbread cookie crust for this recipe

Below are twelve tablespoons of butter. Using either a microsafe bowl or a pot melt the butter then add to the processed cookie crumbs.

Above is what’s called an offset spatula. This makes frosting any type of cake so much easier than using, for example; a butter knife.

Note: A useful tip for frosting is to dip the offset spatula into very hot water then wiping off the spatula. You want to do this once you spread the cream all over the top with the Bavarian cream.  This technique will give you a smooth top and defined outer edge.

Prep Time: 1 hour
Bake Time: 1 hour 40 minutes
Inactive Bake Time: 30 minutes in the oven
Cool Time: 6 hours 30 minutes
Total Time: 8 hours 40 minutes
Yields: 10 to 12 servings
Equipment: hand-held electric or Stand Mixer, 1 Spring Form Pan, 1 (10-cup) food processor, chef’s knife, mixing bowls

Crust:
2 1/2 cups shortbread cookie crumbs
12 tbsp (1 1/2 sticks) of butter, unsalted and melted
1/2 tsp Kosher salt
4 tbsp granulated sugar (optional vanilla sugar)

Bavarian Cream:
1 tsp powdered gelatin
2 tbsp whole milk
2 egg yolks
1/2 cup heavy whipping cream
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/4 tsp banana extract

2/3 cup cold heaving whipping cream
5 tbsp powdered sugar

Cheesecake Filling:
3 (8-ounce) bars of cream cheese, room temperature
1 cup granulated sugar
1/2 teaspoon of Kosher salt
3 tbsp all-purpose flour
1/4 cup sour cream, room temperature
4 tsp banana extract
2 tsp pure vanilla extract
1 cup puréed bananas (2 bananas)
3 large eggs, room temperature

Directions For Whipped Cream Topping:
1/2 cup heavy cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
2 fresh sliced bananas

Note: Use ripe bananas, not ones that have browned

Directions For Crust:
Preheat oven to 325-degrees F.
Line a 9-inch springform pan with parchment paper-lined in the bottom and grease the sides. Add the broken up shortbread cookies to a food processor, fitted with the metal blade. Press pulse a few times to process the cookies into crumbs. Add in the melted butter, and keep pulsing, until the mixture has the consistency of wet sand. Carefully remove the blade, then dump the crumbs into the springform pan. Press the mixture into the bottom and up the sides (ex: pictures above) of the springform pan. Bake for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that the water doesn’t seep through the springform pan. (ex: pictures above). Set prepared pan aside.

Directions For Bavarian Cream:
In a small bowl, sprinkle the gelatin onto the milk and set aside. In a medium-size bowl, whisk the egg yolks together and set aside. Add the heavy cream, sugar, vanilla, and banana extract to a large saucepan and heat over medium heat until warm. Remove the cream mixture from the heat and slowly pour the hot cream into the whisked eggs to temper* them. Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches 160 degrees F. This process should happen pretty quickly. Add the gelatin mixture to the hot cream and stir until smooth.

Pour the custard into another bowl and set that bowl inside another larger bowl containing a good amount of ice. Allow the custard cool to room temperature. While the custard is cooling, add heavy cream and powdered sugar to a stand mixer fitted with the whisk attachment, whisk on high speed until stiff peaks form. Once the custard (Bavarian cream) has cooled, gently fold the whipped cream into the custard.

Note: Be sure the custard is, at a minimum, room temperature so whipped cream does not wilt.

Place a piece of plastic wrap directly over the custard so a skin doesn’t form on top, and transfer to the refrigerator.

Directions For Cheesecake:
Preheat oven to 300-degrees F.
In a large bowl, beat the cream cheese, sugar, Kosher salt, and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air add to the batter, (this may cause cracks in the cake). Scrape down the sides of the bowl. Add the sour cream, puréed bananas, and vanilla extract, mix on low speed until combined. Add the eggs one at a time, mixing slowly to combine after each of them is added. Scrape down the sides of the mixing bowl as needed to make sure everything is well combined.

Pour the cheesecake batter into the crust. Place the springform pan inside a large roasting pan. Fill the roasting pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top of the aluminum foil on the springform pan. Bake for 1 hour 30 minutes. The center should be set, but still slightly. Turn the oven off and leave the door closed for an additional 30 minutes. The cheesecake will continue to cook but slowly begins to cool as well.

Crack the oven door for an additional 30 minutes to allow the cheesecake to cool slowly. This helps to prevent cracking. Remove the cheesecake from the water bath along with the foil wrapping. Place onto a cooling rack and cool for an additional 30 minutes. Remove from the springform pan.

Spread the chilled Bavarian cream, using an offset spatula, all over the top. A good tip for frosting (underneath the picture of the offset spatula) is referenced above. Refrigerate the cheesecake until completely cool and firm, about 6 hours.

Add the heavy whipping, powdered sugar, and vanilla extract for the whipped cream topping to the bowl of a stand mixer, fitted with the whisk attachment. whisk on high speed until stiff peaks. Pipe swirls of whipped cream around the edges of the cheesecake. Add sliced fresh bananas for the top and along the sides.

Store in refrigerator. If you’re decorating in advance with the whipped cream and fresh bananas, place cheesecake in a plastic cake container, then into the freezer.  This will stop the bananas from turning brown.  Bring the cheesecake out to thaw out enough to slice before serving.

*To Temper, is the process of adding a small amount of the hot cream slowly to beaten eggs while whisking so the eggs won’t scramble. Then add the egg mixture back to the pot, combining it with the rest of the cream mixture.