 |
|||||||||||||||
|
|
|
|||||||||||||
|
|||||||||||||||
 |
|
 |
|||
|
|||||
|
|
|
Banana Crunch Cheesecake 2 lbs. Cream Cheese 1 c. Granulated Sugar 3 Eggs 1 medium Banana 1 oz. Davinci's Banana Syrup Crunch Mix (see below) 2 oz. Whipping Cream 10 oz. Noel White Chocolate 1 1/2 c. crushed Chocolate Cookies (sandwich-style) Heat oven to 275. Beat 1 lb. cream cheese and 1/2 c. sugar at Med speed, gradually add remaining cream cheese and sugar. Add eggs one at a time, mix thoroughly. Mash banana and add to batter with syrup. Melt chocolate, add to batter, let mix for 3 minutes. Add Crunch, mix well at low speed. Pour in whipping cream, blend another 30 seconds. Cover bottom & sides of a springform pan with parchment or tef-bake liner. Fill bottom of pan with crushed cookies, press into place. Slowly add batter until 1 1/2 in. from top of pan. Fill a sheet pan with water, then place springform pan into it. Bake for 2hrs, 10 min. Allow to cool then refrigerate for 8 hrs. When ready, remove springform sides, place a plate on open end of pan, invert. Remove bottom. Place another plate on exposed crust, invert again. Remove plate from top, decorate and serve. Crunch Mix for Cheesecake 4 oz. Noel Milk Chocolate 3 tbsp. Butterfinger pieces Melt milk chocolate. Add butterfinger pieces. Spread onto parchment paper, let cool in refrigerator. When cool, crush into small pieces (not fine) add to cheesecake.
|
|
|
|
|
|
|
© Copyright 2004. All Rights Reserved. | |
