Peanut Butter Banana And Baileys Cheesecake Milk Shake Recipes

Steps:

• Put the ice cream, peanut butter, milk and banana in a blender and mix on high speed until fully combined. Pour into glasses, top with whipped cream and chopped peanuts and serve immediately.

Steps:

• Combine all ingredients in a container of an electric blender; cover and process until smooth, stopping once to scrape down the sides.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
• Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
• Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
• Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
• Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
• Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
• Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.

Steps:

• Put all the ingredients into a blender and blitz until it is the texture you like for your milkshakes. It took me about 30 - 45 seconds to get everything combined to create a thick shake.
• Pour into glasses and enjoy.

Steps:

• Peel banana and break into chunks. Add a hand full of ice cubes to blender and blend to break up. Add banana, blend. Add peanut butter, milk, vanilla and cinnamon. Blend until smooth. Pour into glass and serve.

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
• Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
• In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
• Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
• Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
• Slice and garnish with chocolate or caramel syrup.
• Enjoy!

Steps:

• Melt butter and mix with biscuit crumbs to make base.
• Line bottom and sides of a springform pan with biscuit butter mixture and leave to one side.
• Beat with an electric mixer the ricotta and cream cheese, adding one egg at a time beating in between until well mixed.
• Add the sugar, vanilla and Baileys to the cheese mixture and pour into springform pan.
• Bake in a 180oC oven until mixture is firm and top is just starting to crack.
• Cool in tin and keep in the fridge until ready to serve.

Steps:

• mix all ingredients in blender.
• serve.

Steps:

• Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
• Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
• Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.