Does anybody know a recipe for ?!
this jamaican cheesecake!. it is served at a restaurant near me called the pub and here is the description on their website!.!.!.
House made cheesecake with fresh bananas and banana liqueur, chocolate oreo crust, banana caramel sauce and toasted macadamias!. Www@FoodAQ@Com
House made cheesecake with fresh bananas and banana liqueur, chocolate oreo crust, banana caramel sauce and toasted macadamias!. Www@FoodAQ@Com
Answers:
This is the closest I could get to it:
I also got a banana caramel sauce for your choice at the very end
Banana Macadamia Cheesecake Recipe
Ingredients:
***CRUST***
1/2 cup macadamia nuts -- toasted
2 cups oreo crumbs
6 tablespoons butter -- melted
***FILLING***
4 pounds cream cheese -- softened
2 cups superfine sugar
4 eggs
1 egg yolk
1/4 teaspoon salt
1/2 cup creme de banana liqueur
1/2 cup banana puree -- freshly ground
1/2 cup toasted macadamia nuts -- coarsely ground
***GLAZE***
1 cup pineapple puree -- freshly ground
1 cup pineapple juice
1 cup pineapple preserves
***GARNISH***
whole macadamia nuts
fresh mint leaves
Directions:
Preheat oven to 350 degrees F!.
To toast macadamia nuts, spread nuts on a cookie sheet and bake for 5 minutes or until nuts are lightly browned!.
Increase oven temperature to 400 degrees F!.
To make crust, place toasted macadamia nuts and graham cracker crumbs in a processor and pulse until finely ground!.
Combine with butter, mixing well together!. Press into the bottom and up the sides of a 10" spring form pan!. Bake for 5 minutes, remove from oven & set aside to cool!.
Reduce oven temperature to 350 degrees F!.
To make filling, with an electric mixer set on medium speed beat cream cheese until fluffy!.
Beat in sugar until smooth!. Add eggs, one at a time!. Add egg yolk, salt, creme de banana liqueur, & banana puree!.
Increase mixing speed and continue to beat until batter becomes fluffy and increases in volume!. The more air beaten into the batter, the lighter the texture of the finished cheesecake!.
Fold in ground toasted macadamia nuts!.
Wrap foil around bottom & sides of the spring form pan!. Pour batter into crust & place spring form pan into a large roasting pan filled with water halfway up the sides of the spring form pan!.
Bake for 1 hour, or until set!. Remove from oven & roasting pan!.
Increase oven temperature to 400 degrees F!.
To make glaze, combine pineapple puree, pineapple juice & pineapple preserves in a heavy saucepan &heat to boiling!. Reduce heat & simmer until mixture becomes thick!.
Remove from heat, let cool & spread a thin layer evenly over top of cheesecake!. Set aside extra glaze that is not used!.
Bake for 10 minutes!. Remove from oven & let cool on a wire rack for 1 to 2 hours!.
Garnish cooled cheesecake with macadamia nuts and mint leaves!. Serve with extra glaze, if desired!.
This recipe for Banana Macadamia Cheesecake serves/makes 12
Banana Caramel Sauce:
1 cup granulated sugar
2 tablespoon water
2 cups heavy cream
2 medium ripe bananas, peeled and sliced
In a small saucepan, combine sugar and water!. Cook over medium heat, stirring constantly, until sugar dissolves!. Stop stirring, increase heat to high and cook until mixture turns to a dark amber caramel color!. Immediately remove pan from heat and slowly add cream and bananas!. Return to heat for 1 to 2 minutes, stirring to break up bananas and dissolve crystallized sugar!. Set aside!.
Www@FoodAQ@Com
I also got a banana caramel sauce for your choice at the very end
Banana Macadamia Cheesecake Recipe
Ingredients:
***CRUST***
1/2 cup macadamia nuts -- toasted
2 cups oreo crumbs
6 tablespoons butter -- melted
***FILLING***
4 pounds cream cheese -- softened
2 cups superfine sugar
4 eggs
1 egg yolk
1/4 teaspoon salt
1/2 cup creme de banana liqueur
1/2 cup banana puree -- freshly ground
1/2 cup toasted macadamia nuts -- coarsely ground
***GLAZE***
1 cup pineapple puree -- freshly ground
1 cup pineapple juice
1 cup pineapple preserves
***GARNISH***
whole macadamia nuts
fresh mint leaves
Directions:
Preheat oven to 350 degrees F!.
To toast macadamia nuts, spread nuts on a cookie sheet and bake for 5 minutes or until nuts are lightly browned!.
Increase oven temperature to 400 degrees F!.
To make crust, place toasted macadamia nuts and graham cracker crumbs in a processor and pulse until finely ground!.
Combine with butter, mixing well together!. Press into the bottom and up the sides of a 10" spring form pan!. Bake for 5 minutes, remove from oven & set aside to cool!.
Reduce oven temperature to 350 degrees F!.
To make filling, with an electric mixer set on medium speed beat cream cheese until fluffy!.
Beat in sugar until smooth!. Add eggs, one at a time!. Add egg yolk, salt, creme de banana liqueur, & banana puree!.
Increase mixing speed and continue to beat until batter becomes fluffy and increases in volume!. The more air beaten into the batter, the lighter the texture of the finished cheesecake!.
Fold in ground toasted macadamia nuts!.
Wrap foil around bottom & sides of the spring form pan!. Pour batter into crust & place spring form pan into a large roasting pan filled with water halfway up the sides of the spring form pan!.
Bake for 1 hour, or until set!. Remove from oven & roasting pan!.
Increase oven temperature to 400 degrees F!.
To make glaze, combine pineapple puree, pineapple juice & pineapple preserves in a heavy saucepan &heat to boiling!. Reduce heat & simmer until mixture becomes thick!.
Remove from heat, let cool & spread a thin layer evenly over top of cheesecake!. Set aside extra glaze that is not used!.
Bake for 10 minutes!. Remove from oven & let cool on a wire rack for 1 to 2 hours!.
Garnish cooled cheesecake with macadamia nuts and mint leaves!. Serve with extra glaze, if desired!.
This recipe for Banana Macadamia Cheesecake serves/makes 12
Banana Caramel Sauce:
1 cup granulated sugar
2 tablespoon water
2 cups heavy cream
2 medium ripe bananas, peeled and sliced
In a small saucepan, combine sugar and water!. Cook over medium heat, stirring constantly, until sugar dissolves!. Stop stirring, increase heat to high and cook until mixture turns to a dark amber caramel color!. Immediately remove pan from heat and slowly add cream and bananas!. Return to heat for 1 to 2 minutes, stirring to break up bananas and dissolve crystallized sugar!. Set aside!.
Www@FoodAQ@Com
Try this
BANANA FUDGE CHEESECAKE
1 c!. flour
1/4 c!. sugar
1/4 tsp!. salt
6 tbsp!. butter, cold
3 tbsp!. cocoa
1/2 tsp!. vanilla
2 tbsp!. ice water
1 egg yolk
FILLING:
5 (8 oz!.) cream cheese
1 1/2 c!. sugar
1/2 tsp!. salt
2 tsp!. vanilla
5 eggs
1 c!. sour cream
4 oz!. semi-sweet chocolate, melted
3 very ripe bananas
1 tbsp!. lemon juice
PASTRY: Stir flour, sugar and salt!. Cut in butter!. Add cocoa and other ingredients!. Gather together and flatten into a disc!. Refrigerate!. Butter sides and bottom of spring form pan!. Press half of dough onto bottom!. Bake at 400 degrees for 6 minutes!. Attach sides of pan and pat remaining pastry 3/4 up sides!.
FILLING: Beat cream cheese and sugar for 3 minutes!. Add salt and vanilla!. Add eggs, 1 at a time!. Mix in sour cream!. Remove 1 1/4 cup cheese mixture!. Stir in chocolate!. Mash bananas (1 1/2 cups) and add with lemon juice!. Add to non-chocolate mix!. Pour 2/3 into pan!. Spoon chocolate mix in a ring!. Cover with remaining banana mix!.
Bake on baking sheet at 425 degrees for 15 minutes, then 225 degrees for 60 to 65 minutes!. Turn off oven and let cool for at least 2 hours!. Finish cooling at room temperature, then refrigerate!.
Www@FoodAQ@Com
BANANA FUDGE CHEESECAKE
1 c!. flour
1/4 c!. sugar
1/4 tsp!. salt
6 tbsp!. butter, cold
3 tbsp!. cocoa
1/2 tsp!. vanilla
2 tbsp!. ice water
1 egg yolk
FILLING:
5 (8 oz!.) cream cheese
1 1/2 c!. sugar
1/2 tsp!. salt
2 tsp!. vanilla
5 eggs
1 c!. sour cream
4 oz!. semi-sweet chocolate, melted
3 very ripe bananas
1 tbsp!. lemon juice
PASTRY: Stir flour, sugar and salt!. Cut in butter!. Add cocoa and other ingredients!. Gather together and flatten into a disc!. Refrigerate!. Butter sides and bottom of spring form pan!. Press half of dough onto bottom!. Bake at 400 degrees for 6 minutes!. Attach sides of pan and pat remaining pastry 3/4 up sides!.
FILLING: Beat cream cheese and sugar for 3 minutes!. Add salt and vanilla!. Add eggs, 1 at a time!. Mix in sour cream!. Remove 1 1/4 cup cheese mixture!. Stir in chocolate!. Mash bananas (1 1/2 cups) and add with lemon juice!. Add to non-chocolate mix!. Pour 2/3 into pan!. Spoon chocolate mix in a ring!. Cover with remaining banana mix!.
Bake on baking sheet at 425 degrees for 15 minutes, then 225 degrees for 60 to 65 minutes!. Turn off oven and let cool for at least 2 hours!. Finish cooling at room temperature, then refrigerate!.
Www@FoodAQ@Com