Restaurant Recipes
Red Lobster Bananas Foster Cheesecake
Yield: 10 servings
Ingredients
Crust
- 3/4 cup all-purpose flour
- 3/4 cup finely chopped pecans
- 4 tablespoons unsalted butter (1/2 stick)
- 3 tablespoons granulated sugar
- 2 tablespoons golden brown sugar (packed)
- 1 1/2 teaspoons vanilla extract
Filling
- 2 packages Neufchatel or cream cheese (room temperature)
- 1 1/4 cups granulated sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 2 cups pureed bananas (about 4 bananas)
- 1 cup sour cream (regular or low-fat)
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 pinch salt
Topping
- 1 cup regular or low-fat sour cream
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1 (17 ounce) jar caramel sauce
- 2 tablespoons dark rum
- 2 bananas, sliced
Instructions
- Position rack in center of oven and preheat oven to 350 degrees F.
- Wrap outside of 9 inch diameter springform pan with 3 inch high sides with heavy-duty foil.
- Combine flour, pecans, butter, sugar, brown sugar and vanilla extract in large bowl. Mix well. Press mixture onto bottom of prepared pan.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Gradually beat in sugar. Beat in cornstarch.
- Add eggs, one at a time, beating until just blended after each addition.
- Add pureed banana, sour cream, lemon juice, vanilla extract, cinnamon and salt. Beat just until combined.
- Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come one inch up sides of springform pan.
- Bake until center of cake is just set, about 1 hour 15 minutes.
- Remove cake from oven. Maintain oven temperature.
- Meanwhile, prepare topping. Mix together sour cream, sugar and vanilla extract in small bowl until well blended. Spread topping over cheesecake.
- Bake until topping is set, about 10 minutes.
- Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours.
- Refrigerate cake until well chilled. Cover and refrigerate overnight.
- Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum.
- Drizzle some sauce decoratively over cake. Arrange bananas atop cake.
- Cut cake into wedges and serve with sauce.
Notes
This is a clone recipe.