Banana Daiquiri Cheesecake Recipes

BANANA DAIQUIRI CHEESECAKE

Steps:

• Grease bottom and sides of an 8-inch springform pan; place on a baking sheet. In a large mixing bowl stir together flour, pudding mix, and baking powder; add the 1/2 cup milk, butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside.
• In a medium mixing bowl beat cream cheese, sugar, the 2 tablespoons milk, lime juice, and rum extract on medium speed till smooth. Spoon cream cheese mixture over bananas, carefully spreading mixture to cover.
• Bake in a 350F oven for 30 to 35 minutes or till center is set. Cool in pan for 15 minutes on a wire rack. Loosen crust from sides of pan. Cool for 30 minutes more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan; garnish cake with additional banana slices and lime peel strips.

FRESH BANANA DAIQUIRI

Steps:

• Combine banana, light rum, lime juice, triple sec, and sugar in a blender; puree until smooth. Add ice cubes and blend on highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.

STRAWBERRY DAIQUIRI CHEESECAKE

Steps:

• Crush up the graham crackers into a fine crumb mixture, then melt the 4 oz of butter and add the sugar and butter to the cracker crumbs and mix until well incorporated.
• Pack crumb mixture into the bottom of a 9" spring form pan and bake this in the oven @ 325 degree for 8-10 minutes, then take out of the oven and cool.
• Mix the filling being sure to have your cream cheese at room temperature.
• Add your eggs 1 at a time until mixed well, but you don't want to beat the filling too much for this can cause the cheesecake to crack while baking.
• I add the rum and the triple sec at the very last and mix it until mixed well.
• Pour filling into the pan and place in the oven @ 325F for approx 1 hr 10 minutes to 1 1/2 hours (Start checking it at 1 hr 10 minute).
• I also use a water bath by putting an oven safe bowl underneath the spring form pan on the rack below, you may want to wrap the bottom of your spring form pan with aluminum foil just in case to prevent having a soggy crust.
• Once the cheesecake has baked for allotted time, I take it out of the oven and place on a cooling rack and run a knife around the inside on the pan to reduce the chance of the surface cracking.
• Let cool for a couple of hrs then place in the frig for another 3-4 hrs before covering and leaving in the frig over night.
• Next morning, remove from the frig and run your knife around the inside of the pan one more time and release the spring and remove the bottom from the pan.
• Hope you enjoy.

NO-BAKE DAIQUIRI CHEESECAKE RECIPE - (3.3/5)

Steps:

• Crust: Combine all ingredients. Remove 2 Tb. crumbs and set aside. Press remaining crumbs in bottom and 1-3/4" up sides of a 9" springform pan. Chill 45 min. Filling: Meanwhile, combine gelatin & the first 1/2 c. sugar in medium saucepan. Stir in rum, citrus peels, lime juice & egg yolks. Cook over medium heat, stirring constantly, until slightly thickened (8-10 min). Remove from heat ... Beat in cream cheese until smooth. ... Beat egg whites in mixer until soft peaks (tips curl over). Gradually add remaining sugar, beating until stiff peaks. Then, whip cream (in another bowl) until stiff peaks. Fold egg whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Sprinkle with reserved crumbs. Cover, chill until firm (at least several hours; better overnight)

BANANA DAIQUIRI

Steps:

• Place ingredients in blender.
• Blend 10-15 seconds or until ingredients are texture of snow.
• Pour into saucer champagne glass and serve with straw.
• Garnish with maraschino cherry and banana slice if desired.

CITRUS DAIQUIRI CHEESECAKE

Steps:

• Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
• Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
• Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Stir in rum, zests, juices, and cornstarch.
• Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
• Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
• Bake 5 minutes.
• Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
• Decoration: sprinkle pistachios in a 1-inch border around top of cake.

BANANA DAIQUIRI CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and lightly dust with flour. Line a cupcake pan with 6 paper liners and fill any empty cups half full of water to prevent scorching.
• In a large bowl, using an electric mixer on medium speed, cream the agave nectar, canola oil, eggs, bananas, and vanilla extract.
• In a separate bowl, combine the barley flour, oat flour, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the banana mixture and blend on low speed until just combined. Pour the batter into the prepared pans and bake the cake layers for 35 to 40 minutes, and the cupcakes for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven. Let cool in the pans for 5 to 10 minutes, then cool completely on cooling racks. Frost with the cream cheese frosting. Sprinkle some toasted coconut or walnuts over the cream cheese frosting for extra nutty flavor and texture if desired.