Banana Bread Bottom Cheesecake

Since these super sped up cooking videos are super vague and not always very helpful. Let me share some tips that would have helped me out as a novice baker.

1- Warm up the cream cheese first. Theres no way in hell to whisk cold cream cheese lol

2- I would just wait to whisk until you add the hot water to make it easier and i didnt notice any issues with doing these two steps out of order

3- Not all gelatin dissolves in hot water (in this case hot milk). To be safe add it to 1/4 cup of cold milk and mix while you heat up the other 3/4 milk. Then add together and mix them before you add to your cream cheese. 

Here is what you'll need:

Banana Bread Bottom Cheesecake

Servings: 10

INGREDIENTS

Banana Bread Layer 

4 bananas (as ripe as possible)

4 tablespoon vegetable oil

1 egg

½ cup sugar

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

Cheesecake Layer  

32 ounces cream cheese, softened

½ cup sugar 

1 tablespoon vanilla extract

1 cup milk 

1 tablespoon gelatin powder

Caramel, for drizzling

PREPARATION

- Preheat the oven to 350°F/180°C.

- In a large bowl, mash the bananas with a fork. 

- Add in the oil, egg, vanilla, and sugar. Stir until combined. 

- Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.

- Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set. 

- In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined. 

- Microwave the milk until hot for about 2 minutes, and add in the gelatin powder. 

- Quickly stir until gelatin is dissolved, about 5 minutes.

- Pour the gelatin mixture over the cream cheese and whisk again until smooth.  

- Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight. 

- Drizzle with caramel and enjoy!