Add a twist to your dessert, try out banana cheesecake and banana infused whiskey

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KANSAS CITY, Mo. -- Chef Matt Livers of The Capital Grille visited the FOX 4 kitchen to show off his baking skills and whip up one of Mark Alford's favorite desserts, banana cheesecake.

Banana Infused Whiskey

12 (5lb) ripe bananas, peeled and sliced
1.75 Liters of whiskey


Combine, cover and let infuse in a mason jar with a tight-fitting lid
- 1 day at room temperature
- 2 days under refrigeration
Strain through fine mesh strainer and serve chilled or over large cubed ice

Banana cheesecake batter


Cream Cheese, softened 7-1/2 lbs. (2-1/2 tubes)
Granulated Sugar 6 Cups Sour Cream 2 lbs.
Ricotta Cheese 1 lb. Lemon Juice, fresh squeezed 2/3 Cup (strain through fine chinois)
Pure Vanilla Extract 4 Tbsp.
Pasteurized Whole Liquid Eggs 3 ½ Cups
Banana Paste (AUI) ¾ cup per 10 cakes

Cheesecake crust


Nilla Wafers, crushed 3 lbs

Clarified Butter 1 ½ Cups

Granulated Sugar 1 Cup

1. In the food processor, grind 3 ea-12 oz boxes of Nilla Wafers, one at a time. Combine crushed Nilla Wafers and sugar together in a medium size bowl.
2. Add warm clarified butter to dry mixture and mix; it should be a wet sandy consistency.
3. Wrap the base of each ring mold with aluminum foil
4. Spray each ring mold with pan coating.
5. Individually place molds onto a scale, using a mounded green #12 scoop portion 2 oz of crumbs into each mold.
6. Firmly pack the 2 oz of crust into the base of the mold.

1. Pre-heat the oven to 275°F
2. Add soften cream cheese and sugar in a 20 quart mixing bowl and cream together with the paddle attachment on low for one minute.
3. Scrape down bowl and paddle; add sour cream and ricotta cheese, mix on speed one for one minute.
4. Scrape down bowl and paddle add lemon juice and vanilla, mix one minute on speed one.
5. Scrape down bowl and paddle; add eggs and mix one minute, scrape down bowl and mix an additional minute.
6. Individually place molds containing crust onto scale and scoop 7 oz of batter into each mold
***If the batter has been refrigerated it must be allowed to temper at room temperature for one hour prior to baking***
7. Place a baking rack in the base of a 6” deep hotel pan
8. Pour enough warm water in the base of the hotel pan to come up to, but not over, the baking rack.
9. Cover the pan and place cheese cakes in 275°F oven for 1 hour and 45 minutes. Check the cheesecakes, they may need an additional 15 minutes


  • Cook food to 140OF or greater for 15 seconds.
  • Remove from oven and let cool 1 hour before refrigerating.
  • Cheesecakes must be cooled to 41°F within four hours.
  • Cheesecakes must be held below 41°F
  • When creaming cheeses with sugar, scrape mixing bowl frequently for even blending
  • Double wrap pans with aluminum foil to cover, being careful not to puncture foil
  • Do not increase temperature to accelerate the cooking process
  • Ingredients must be scaled at each step to ensure consistency
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