Chef Koval's Caramelized Banana Cheesecake
Chef: William Koval
Executive chef, The French Room at The Hotel Adolphus
Ingredients
1 tbsp gelatin
2oz banana liquor
1 tsp vanilla extract
1 vanilla bean
2 cups cream cheese
1 cup granulated sugar
1 cup sour cream
2 cups heavy cream, whipped to soft peaks
Directions
Combine liquor and vanilla extract. Sprinkle the gelatin over the
liquid. Combine the cream cheese and sugar and vanilla bean into a
bowl, mix with the paddle until smooth and creamy, you will have to
scrape the bowl down several times. When it is smooth, add the sour
cream and scrape again. Whip cream to just under soft peaks. Warm up
the gelatin to dissolve. Add some of the cream cheese mix into the
gelatin. Then fold it into the remaining cream cheese mix. Fold in
the whip cream. Fill molds and freeze for three hours. Unmold, set at
room temperature at least 30 minutes before you serve. Yields 15
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