Banana cheesecake with caramel sauce
It is pretty obvious by now that the one thing my family has not taken into too much is cheesecake. And that happens to be what I love baking the most. Talk about the drama! My brother cannot, for the the life of him, figure out how cheese and cake can come together and be called a dessert. I am constantly looking out for stuff to sneak into my cheesecakes that could make the family come together on a page. Most times it does not work.
Which is why when I saw a few lonely bananas sitting on the counter waiting for the inevitable end to happen, I foresaw another opportunity to present my case! Ripe bananas!
I decided to bake a wicked banana cheesecake with an equally wicked dark caramel topping. Maybe this time they will apprehend what this means to me, I thought, as I folded in the mashed bananas into my cream cheese mixture. They would know why I am so smitten, I thought, as specks of lemon rind fell off the grater so gracefully into the mix.
Maybe then, they would see what it means to me to see a cheesecake bake to perfection, I thought as I slowly pushed the pan into the oven. Maybe.
As I think about all of this, and as I close the oven door after I blow out a million air kisses inside, I think I need to touch on the topic of baked cheesecakes. I know an unbaked/chilled one at the sight of it, and cannot stand it. Unbaked ones--the kind that you sprinkle gelatin in and push into a refrigerator to set--do they even have a heart? How very unfortunate that the world knows about unbaked cheesecake. Why would anyone want to whip up the cream cheese filling, only to shove it into a fridge? How can anyone not want to put it to bake and fly high as the smells of the custard-like cream cheese and everything in it come dancing out of the oven? I mean how not? More power to baked cheesecakes.
Am done. My cheesecake song for this post? Here goes! The 1966 number You keep me hangin' on by The Supremes