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Make this cake at least 24 hours before serving.
Makes about 12
2 cups crushed oat flour cookies
1/3 cup melted butter
2 (8-ounce) packages cream cheese
3/4 cup granulated sugar
2 tablespoons unbleached all-purpose flour
3 large eggs
2-1/2 cups crushed ripe bananas
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
1-1/2 cup whipping cream
2 tablespoons granulated sugar
sliced bananas (for garnish)
Pre-heat the oven to 350 F. Cover the exterior of a 9-inch springform pan with two sheets of aluminum foil. Set aside. In a mixing bowl, stir together the ground cookies with the butter. Press the mixture into the bottom of the pan. Refrigerate 20 minutes. In a large mixing bowl, beat the cream cheese until creamy. Add the 3/4 cup sugar and flour and beat with an electric mixer. Add eggs one by one, beating well after each addition. Stir in the bananas, sour cream, lemon juice and vanilla, just until incorporated. Remove springform pan from refrigerator and pour the batter into the pan. Place the sprinform pan into into a larger baking pan, and pour very hot but not boiling water into the larger baking pan so that it is 1 inch deep. Place the on the center oven rack and bake 70 to 80 minutes or until the center is set but jiggles slightly when you shake the pan. Turn off the oven and open the door slightly. Allow the cake to cool in the cooling oven for about an hour. Remove from oven, then remove the springform pan from the water bath and remove aluminum foil. Allow to cool completely at room temperature. Refrigerate at least 24 hours. Before serving, beat whipping cream with the 2 tablespoons granulated sugar until soft peaks form. Place butterscotch candies in a resealable plastic bag and beat with a rolling pin until the candies are crushed but not beat into a fine powder, they should be in smallish chunks. Remove the cheesecake from the springform pan, then sprinkle the entire cheesecake with the crushed butterscotch candies. Slice cake, then garnish each slice with a dollop of whipped cream and a slice of fresh banana. Serve immediately.
Note: Translated from the French from Le Guide Cuisine magazine.
1-1 of 1 reviews
dee evans Oct 4, 2004
Would make this again.
This is a terriffic cake and would make it for any occasion. 5 stars
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