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The Sweet Spot with Kirk Blouin
United States
Приєднався 25 тра 2020
The Sweet Spot is a celebration of the joy of culinary delights, the warmth of home, and the art of sharing unforgettable moments with others. Embark on a delectable journey as we delve into the realm of mouthwatering cakes, pies, breads, and the tantalizing flavors of N'awlins cuisine. Prepare to be immersed in a world where food becomes an avenue for connecting souls.
Together, let's discover the true essence of The Sweet Spot-a place where food, home, and the joys of sharing intertwine to create moments of pure inspiration.
Together, let's discover the true essence of The Sweet Spot-a place where food, home, and the joys of sharing intertwine to create moments of pure inspiration.
Banging Banana Cream Cheesecake !
Welcome channel! In this video, I will show you how to make a mouthwatering Banana Cream Cheesecake. This recipe perfectly captures the delicious flavors of banana cream with its iconic vanilla wafer crust and luscious vanilla cream topping. Get ready to impress your friends and family with this incredible dessert! Watch the video for step-by-step instructions and pro tips for creating the perfect Banana Cream Cheesecake. Remember to subscribe for more delectable recipes and helpful cooking tips. Let's get started!"
Ingredients:
Crust :
3 cups crumbled vanilla wafers (reserve whole wafers for dercor)
7 tablespoons butter
1 tablespoon sugar
pinch salt
Cheesecake:
4-8 oz blocks cream cheesecake
1 cup banana puree
4 eggs
1/4 cup sour cream
3/4 granulated sugar
2 1/2 tablespoons flour
pinch salt
1 teaspoon vanilla
1 tablespoon banana extract
Vanilla Cream Topping:
3/4 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
1 tablespoon butter
1 1/2 teaspoon vanilla
pinch salt
whipped topping:
1 cup heavy cream
2 tablespoons vanilla
1 teaspoon vanilla extract
1. Place Vanilla Waffers into a food processor, pulse until cookies form a loose crumb, then add melted butter, pinch salt, and sugar. Pulse until it all comes together. Add mixture to a 9-inch spring form pan. Press the crumbs into the pan using the bottom of a drinking glass. Bake in a 350-degree oven for 8 minutes.
2. Puree two large bananas in a food processor, measure 1 cup, and set aside for later.
3. In a large mixing bowl, beat cream cheese until smooth. Scrape down the sides of the bowl of granulated sugar and mix until combined. Add eggs to the mixer on low, one at a time. Add Banana puree, flour, sour cream, pinch salt, and vanilla extract to the mixing bowl and blend until combined.
4. Pour batter into your Vanilla Waffer crust. Lightly wiggle to allow the batter to smooth out. Place the spring pan in a larger cake pan or tightly wrap it with foil, making it watertight. Place the prepared pan into a large roasting pan and hot boiling water until it reaches halfway up the pan. Bake in a 350-degree oven for 60-70 minutes, until the cake is firm and the middle no longer jiggles. Allow the banana cake to cool on a rack for 1 hour. Release the spring and place the cake in the refrigerator for 12 hours or overnight. (overnight is recommended)
5. Add heavy cream, milk, granulated sugar, and salt to a saucepan for vanilla cream topping. Whisk egg yolks and cornstarch in a medium bowl. With the pan on a medium high heat, whisk continually until the mixture starts to boil and thicken. Remove the milk mixture for the heat and stream in 1/4 into the yolks, whisking continually to temper the eggs. Add half of the mix and whisk, then repeat until all the milk is incorporated. Add the mixture back into the saucepan on medium heat. Whisk continually until the sauce thickens. Remove from the heat, and pour back into the bowl. Add butter and vanilla, whisking until melted, combined, and smooth. Last, add butter and vanilla, allowing the sauce to come to room temperature. It will thicken as it cools.
6. add confectioners’ sugar, vanilla extract, and cream to a mixing bowl to make whipped cream. Mix on high with whisk attachment until firm/fluffy.
7. Re-lock the spring on the pan, pour vanilla cream over the top, and smooth out. Allow the cream to set in the refrigerator for 2 hours. Add whipped topping and Vanilla Wafers, then cut and serve.
Ingredients:
Crust :
3 cups crumbled vanilla wafers (reserve whole wafers for dercor)
7 tablespoons butter
1 tablespoon sugar
pinch salt
Cheesecake:
4-8 oz blocks cream cheesecake
1 cup banana puree
4 eggs
1/4 cup sour cream
3/4 granulated sugar
2 1/2 tablespoons flour
pinch salt
1 teaspoon vanilla
1 tablespoon banana extract
Vanilla Cream Topping:
3/4 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
1 tablespoon butter
1 1/2 teaspoon vanilla
pinch salt
whipped topping:
1 cup heavy cream
2 tablespoons vanilla
1 teaspoon vanilla extract
1. Place Vanilla Waffers into a food processor, pulse until cookies form a loose crumb, then add melted butter, pinch salt, and sugar. Pulse until it all comes together. Add mixture to a 9-inch spring form pan. Press the crumbs into the pan using the bottom of a drinking glass. Bake in a 350-degree oven for 8 minutes.
2. Puree two large bananas in a food processor, measure 1 cup, and set aside for later.
3. In a large mixing bowl, beat cream cheese until smooth. Scrape down the sides of the bowl of granulated sugar and mix until combined. Add eggs to the mixer on low, one at a time. Add Banana puree, flour, sour cream, pinch salt, and vanilla extract to the mixing bowl and blend until combined.
4. Pour batter into your Vanilla Waffer crust. Lightly wiggle to allow the batter to smooth out. Place the spring pan in a larger cake pan or tightly wrap it with foil, making it watertight. Place the prepared pan into a large roasting pan and hot boiling water until it reaches halfway up the pan. Bake in a 350-degree oven for 60-70 minutes, until the cake is firm and the middle no longer jiggles. Allow the banana cake to cool on a rack for 1 hour. Release the spring and place the cake in the refrigerator for 12 hours or overnight. (overnight is recommended)
5. Add heavy cream, milk, granulated sugar, and salt to a saucepan for vanilla cream topping. Whisk egg yolks and cornstarch in a medium bowl. With the pan on a medium high heat, whisk continually until the mixture starts to boil and thicken. Remove the milk mixture for the heat and stream in 1/4 into the yolks, whisking continually to temper the eggs. Add half of the mix and whisk, then repeat until all the milk is incorporated. Add the mixture back into the saucepan on medium heat. Whisk continually until the sauce thickens. Remove from the heat, and pour back into the bowl. Add butter and vanilla, whisking until melted, combined, and smooth. Last, add butter and vanilla, allowing the sauce to come to room temperature. It will thicken as it cools.
6. add confectioners’ sugar, vanilla extract, and cream to a mixing bowl to make whipped cream. Mix on high with whisk attachment until firm/fluffy.
7. Re-lock the spring on the pan, pour vanilla cream over the top, and smooth out. Allow the cream to set in the refrigerator for 2 hours. Add whipped topping and Vanilla Wafers, then cut and serve.
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You should taste your cake and see how soft it is, so far it looks very dense
Is it sweetened or unsweetened coconut?
Hi, I used sweetened coconut.
Hi Kirk. Enjoyed this almond cake video. My cake came out wonderfully (it was the first time I ever baked anything). I made it for my son's 26th birthday. Delicious! Thanks. Can you show me how to make a Brown Derby Cake (also called a Bomb Cake). It's the one with 2 or 3 layers of chocolate cake and white cream filling with bananas and strawberries inside. It looks outstanding.
Hi, so glad you loved the Almond cake. The Brown Derby Cake sounds delicious, I will add it to my list. Stay tuned.
The cake looks beautiful. What size pan and brand please
Thank you! I used the Nordic Ware Nonstick Cast Aluminum Small Anniversary Bundt, it is a 6 cup pan.
Cake did not have a fluffy consistency. To heavy like pound cake
I love banana anything. It's always good to see what it should look like when sliced. You have extensive dessert videos. Some I must try.
Thank you for checking out my videos
How tall will this cake be after frosting it? I am excited to make this for Christmas Day! I'm surprising the family.
The cake was about a little over 6 inches, each layer was around 6 inches plus buttercream in between. Your family will love it
Can I freeze the cheesecake if I make it in advance?
Yes, you can freeze it. I would suggest adding the topping once it has defrosted.
Is there a difference between canola oil and vegetable oil? can I use vegetable oil?
Yes you can use vegetable oil, it will work just as well.
How in the heck do you keep creating all these fantastic deserts and still in shape? You must be baking for other people. 😆
Haha it is a daily struggle, I do give away a lot of sweets
can I use store bought fudge topping like the carmel instead of doing ganache??
Yes, you can! It would work just as well.
Yessss, me too!
This is a winner. I noticed people aren't making this as much as when I was a child at least 65 years ago. I loved it so much I would sneak pinches. No butter in this recipe. I love your techniques and explanations. Wow it looks delicious. I have no idea how I missed your videos. Looking at your list you prepared some of my favorite desserts. Well I'm a subscriber now so no chance of missing any future videos.
I'm so glad you found my channel. I love to revive old recipes from my childhood and hometown favorites.
Butter pecan is one of my favorite ice cream as well. I love how you give full directions in the description box. This cake looks absolutely delicious. Your tutorial is so easy to follow.
Thank you! It was my mom’s favorite flavor and brings back great memories. So glad you enjoyed the video.
I trust any homosexual
Whats your IG or Tik Tok?
I just made this butter pecan cheesecake but I incorporated pecan snickers inside the batter and also on top for decoration. It was sooooo goooood. Love your recipe.
Wow! That made my mouth water! It sounds delicious!
@@TheSweetSpotwithKirkBlouinI wish I could show you a picture of
That’s my favorite at Brahms.. Butter pecan.. yummy..
So good!
This cake continues to inspire me--I recently learned about your channel approx. 5 months ago. If you don't mind, would you please share how you mastered your piping skills. AMAZING!!! To share, just like the previous commenter, I wanted to make this cake for my birthday, too! It is so great to see that you not too long ago posted another video! Much continued success to you.
Honestly I just experimented with different tips and layering them into a pattern. One this cake is used many the russian piping tips. They make fun and creative shapes.
@@TheSweetSpotwithKirkBlouin I made your cake recipe yesterday (01.03.25) and it came out great!!! As you shared in your video, it is soooo delicious! I must share that instead of the cake flour, I used APF minus 2 tablespoons for each cup, substituting each tablespoon with cornstarch. With this substitution, it came out great--I am so well pleased. I could only image how your version must have tasted. I did try a new ermine frosting. (My 2nd version--if you have not tried this type of frosting, I believe you will like it too.) Overall, your flavorful cake recipe is fantastic. Again, thank you. I wanted to do more than continuously view your video--and I finally made it! Next mission--to attempt to do fabulous artwork as you have done--I believe I'll perhaps leave that to you--for now! Much continued success to you always.
That was one BEAUTIFUL CAKE! Looked delicious as well. I would've insisted on a piece covered with flowers.
Thank you !
Looks delicious. I’m going to try it.
Thank you, I hope you enjoy it as much as I do.
Where did you get that mixer
I got it from William Sonoma it was a limited edition color I believe,
Thank you. I'm about to put these on a wedding cake
Perfect!
Thank you for sharing this recipe! Cannot WAIT to make it! I was born & raised in Metairie but moved to Texas about 3 years ago and have been CRAVING a doberge cake😋🎂
I felt the same when I moved away and my mission was to bake one myself! I hope you enjoy it!
Omg!!!! 😢 I wanna a slice 😋
👍🏾👍🏾
I'm excited to try this recipe. Thank you for sharing, Kirk. Banana is amazing in desserts.
Bananas are really tasty in desserts, and this cheesecake really sings.
Can i just ask how is it packed to stay fresh and looking good to be sent somewhere. How is it sent please?
I actually froze the cake solid, so I gave it a full 24 hours in the freezer. Then I wrapped it really well in plastic wrap, and outside of that, I put tissue paper and bubble wrap, and then I FedExed it for two-day delivery.
I'm gonna try this next month. I'll report back
Can’t wait to see how it comes out Can’t wait to see how it comes out
Thank u❤
You're welcome 😊
❤❤❤❤
Can you substitute cake flour to almond flour? If yes, will the cake look the same?
Thank you for the question. Almond flour is more dense than cake flour. You can sub 1/4 of the cake flour, yet replacing it all will make the cake heavy.
Yum
This looks amazing, what type of coconut did you use, sweetened, desiccated?
Thank you so much, I used sweetened coconut.
Where’s the recipe???????????????
The recipe is located in the description section under the video. Just hit the view more option to see the full recipe.
Can I use this same recipe for cupcakes ?
Yes, definitely
@@TheSweetSpotwithKirkBlouin thank you!
Can you show how to package a cake for shipping? I would like to know the proper way of doing this.
I will show how I packed the cake, the next time I ship. I will say the biggest tip was to completely freeze the cake prior to shipping.
Thanks for sharing. Process was well put together. Appreciate the toothpick tip, never seen that.
You are welcome, thanks for tuning in.
This sounds delicious 😋 I will try making it
Hope you enjoy
You did a fine job! Thank you for sharing your recipe. 💕🙏
Thank you so much
Brilliant !
We have a bakery here in Mobile Alabama called Pollmans they do the Doberge cakes but the cake is chocolate do you have a wonderful chocolate cake recipe or an addition to the yellow cake mix? Thank you for a fantastic video!!!
That sounds amazing! You can use the same chocolate cake recipe base as my German Chocolate Cake recipe. Here is the link: ua-cam.com/video/28MvwtUK4Cc/v-deo.html
I made this yesterday and it was wonderful! Thank you for the recipe & instruction. I made it right along with your video.
So glad you liked it. Limoncello is one of my favs.
How much butter did you use? In the video it is 1 1/2cup and in the description, it is 1 cup 😊
So sorry for that mistake it is 1 1/2 cup. I will adjust the description.
What is name of the bourbon you used?
I used Angel's Envy Bourbon. Bulleit Bourbon is also a great choice.
How in the world you make all this deliciousness and look so buffed? I wanted to make your Lemon Doberg and my fat butt gained 1 lbs thinking about it 😂
LOL, I have to do a little extra cardio every day.....
How much gr is 1 1/2 cup butter?
Hi it is approximately 345 g
I got a slice from my local pizza restaurant and I was immediately hooked, and now almost a decade later here I am learning how to make it from you! Thank you!
Good stuff
Your piping skills are amazing! What type of flour did you use?
Thank you so much. I used cake flour the cake.
Yummy!
So good!