I have set fruit on fire before. Remember peaches foster?
(And in case you are wondering this flame was produced in my mother’s kitchen. Yes she was concerned.)
I honestly believe that any soft fruit could be used in this type of application. Pears are one I haven’t tried yet but I think would be spectacular. Plums would also probably be tasty. Apples maybe if they were sliced thin enough and cooked long enough.
All in all though we are talking about fruit cooked in butter, rum, and brown sugar. Then set on fire. What is not to love?
When perusing my cookbooks for a cake to make my brother in law for his birthday we stumbled on a recipe for a banana foster cheesecake. Um. Yes please.
The recipe was a bit extravagant and I finally decided to look for another one when it called for cooking the cheesecake in a water bath. I just don’t have the patience for that. Besides the very idea totally stressed me out. I quickly went on the hunt for another recipe and was rewarded with this incredibly simple one.
In all reality I was already stressed out because we are in the height of canning season. Tuna, tomato sauce, salsa, and peaches have all been processed this past week and put up for the winter. I love getting it all done but it truly makes me a crazy person at times. Mercifully it is done and now all I have left is apple sauce and maybe grape jelly.
So with the week I was already spending in the kitchen adding a daunting cheesecake recipe made me cranky. But you know what? After making this I wondered why DON’T I make cheesecake more often? I keep thinking it is hard and every time I make it I am reminded that it is in fact pretty easy. I am not an expert at it by any means but it is delicious and no one who ate it complained.
So happy happy birthday Ryan. I am glad you picked this dessert and I am glad I stuck with it despite the crazy week.
And in case of the apocalypse come to my house. We are well stocked.
Bananas Foster Cheesecake (serves 10-12 easily)
Adapted from Will Cook for Smiles
1 1/2 cups finely crushed graham crackers
1/4 cup dark brown sugar
5 tbs butter, melted
1 tsp vanilla
2 medium bananas, sliced
4 tbs butter
3 tbs dark brown sugar
4 tbs light rum
1/4 tsp cinnamon
3 8-oz cream cheese bricks
1/2 cup of light brown sugar
1/2 cup of bananas foster sauce form above
2 tbs sour cream
1 tsp vanilla extract
1 1/2 tbs corn starch
3 medium bananas, sliced in 8
3 tbs butter
2 tbs dark brown sugar
1/4 tsp cinnamon
3 tbs light rum
Grease a 9-inch spring form, set aside. Preheat the oven to 325.
For crust: Crush the graham crackers to fine crumbs. A bottom of a glass works great. Mix in the sugar, melted butter and vanilla. Stir very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side. Set Aside
In a medium pan, melt 4 tablespoons of butter on medium-high heat, add sugar and cinnamon and stir well. Add banana slices and saute for about a minute. Pouring carefully, add the rum. The alcohol may ignite on its own, but if it does not then use a long match or lighter to ignite it. Cook until flame dies out. Take out the bananas and layer them evenly over the crust. Set the juice aside to cool down.
Beat the cream cheese and sugar in a mixer until smooth, about 2 minutes. Add the eggs, one at the time, beating after each addition. Add the corn starch, vanilla extract, sour cream, and the bananas foster sauce. Make sure that all ingredients are well combined. Pour the cheesecake batter into the pan with crust and bananas. Bake for 50-55 minutes. Cool completely.
In a medium pan, melt 3 tablespoons of butter on medium-high heat, add 2 tbs dark brown sugar and 1/4 tsp cinnamon and stir well. Add banana pieces and saute for about a minute. Pouring carefully, add the rum. The alcohol may ignite on its own, but if it does not then use a long match or lighter to ignite it. Cook until flame dies out. Top the cooled cheesecake with the warm topping. Serve immediately.