Hello, everyone! I've been experimenting with cheesecake flavorings using a basic New-York style cheesecake as a platform. I recently made a coconut and chocolate marble cheesecake that turned out very yummy. Well I had an idea for slicing a banana into thin chips and stirring them into the batter just before baking, but I was worried that it would cause the bananas to turn gross and wanted to get some thoughts from people before experimenting. My recipe calls for baking the cheesecake in a water bath for 90 minutes @ 300F Are there any health concerns for baking the bananas?
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... Okay now I want to try it just to see if I can make a cake that spews an army of tarrantula babies when I cut it open.
OK Wesley, your question can be worked with. Now my suggestion is not necessarily exactly the same, but think about it just a little and maybe you might like it. Put the banana flavor into your batter by using banana extract, then top the cheesecake with something like bananas foster. Don't cook it with the topping, and don't add the topping hot. Add it before chilling the finished cake for a few hours or better yet overnight. Add some gelatin to your topping so it will set up nice.
Now as for that tarantula idea ............... I suggest you read this page: