YIELD: 2 (6-INCH) SPRINGFORM CHEESECAKES / 12 SERVINGS
2 (8-ounce) packages cream cheese, room temperature
¾ cup light brown sugar
2 tablespoons cake flour
2 large whole eggs, room temperature
2 large ripe bananas, puréed (should yield 1 cup)
½ teaspoon vanilla extract
¼ cup sour cream, room temperature
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate small mixing bowl, combine the sugar and cake flour. Stir until well combined.
3. Add the contents of the small mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 2 to 3 minutes, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add the eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
5. Add the puréed bananas and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth.
6. Add the sour cream to the bowl of the stand mixer and beat on low speed for 1 minute, until the sour cream is just incorporated. The mixture should be well blended, but not overbeaten.
