So two days ago I got a brand new camera. A Nikon D3100. And let me just say… I’m completely obsessed with it.
I think it is so sexy and sleek and powerful all at once. Right now it is my one true love (sorry, boyfriend). It makes me wonder why I’ve ever had a different camera. Not that my lime green point-n-shoot camera from eight grade isn’t great and all. Just now with this camera I feel like the love child of Ansel Adams and Annie Leibovitz (went too fair with that one didn’t I?)
Getting sick of my obsession already? I’m sure it will subside… maybe not immediately though.
Unfortunately I haven’t exactly mastered how to use it yet, although I’m really workin’ on it. So if anyone has any tips please holler.
So yesterday I made banana cheesecake bars topped with chocolate and butterscotch mousse. The flavors are amazing, I have to admit I can’t keep my hands away from them.
I needed something to do with left over bananas and I’m sick of the usual banana bread. And obviously I wanted to make a bar, big surprise am I right. I love making cheesecake because it is the one dessert my sugar-hating-boyfriend will actually eat. And flavored cheesecakes will impress the people you share it with, without much extra effort on your part (can I get a hell yes?)
I think the recipe is relatively easy, and very forgiving so give it a try if you need to use up some bananas.
Banana cheesecake with Oreo crust and butterscotch and chocolate mousse
1 package of Oreos, crushed
6 TBS butter
1/3 cup sugar
Preheat oven to 350 degrees. Line a 9 in X 13 in pan with foil and spray with oil. Combine the ingredients until small crumbs form together. Press mixture into the bottom of the pan. Bake for 15 minutes.
2 8oz packages of cream cheese
2 TSP vanilla extract
1 cup powdered sugar
1 TBS flour
2 ripe bananas
1/2 cup buttermilk
1/4 heavy whipping cream
Set the oven to 325 degrees. Cream the cream cheese with an electric beater until smooth. Add the sugar and vanilla and cream for five minutes, continuously stopping to scrape down the sides of the bowl. Add the banana and flour, beating heavily until smooth. Add each egg one at a time and mix until combined. Add butter milk and whipping cream and beat until incorporated. Pour mixture on top of the crust and bake for 35- 45 minutes or until sides of cheesecake begin to brown. Chill in the refrigerator for two hours or over night.
Chocolate and Butterscotch Mousse
1/2 package butterscotch pudding
1/2 package chocolate pudding
2 cups milk
1 cup heavy whipping cream
Make half each package of pudding according to packaged directions and let chill in refrigerator. Meanwhile, beat whipping cream until stiff peaks form. Split the cream evenly between the bowl of butterscotch pudding and the bowl of chocolate pudding. Gently fold in the whipped cream. Spread the chocolate mousse over the chilled cheesecake. Spoon dollops of the butterscotch pudding on to the chocolate mouse and marble with a knife.
Keep in the fridge until serving. Enjoy!