The following text is for questions 12 to 14.

Banana Cream Cheesecake
 

Ingredients:

•  cup reduced-fat vanilla wafers, crushed 
• 16 ounces light (not no-fat) cream cheese, softened
•  cup granulated sugar
• 2 eggs
• 1 cup low-fat sour cream
•  cup banana cream pudding mix (regular-not instant)
• 3 tablespoons 2% or skim milk
• 1 teaspoon vanilla extract
• 1  cups peeled, sliced banana
• 1 teaspoon lemon juice
•  cup reduced-fat whipped topping
• 8 reduced fat vanilla wafers

Steps:

1. Spray the bottom of a spring-form pan with cooking spay; sprinkle crushed wafer crumbs over bottom.
2. Beat cream cheese at medium speed of mixer until creamy, gradually add sugar, beating well.
3. Add eggs and beat well.
4. Add sour cream and next three ingredients. Beat at low speed until  just blended.
5. Pour mixture into prepared pan.
6. Bake at 300F for 55 minutes. (Center will be soft but will firm when chilled.)
7. Turn off oven; partially open door. Leave cheesecake in oven for 20 minutes.
8. Remove  cheesecake from oven, and carrefully run a knife around the edge of the pan. Let  cheesecake cool  on a wire rack. Cover and chill 8 hours.
9. Remove cake from pan. Toss banan slices with lemon juice, and arrange over cake. Pipe  whipped topping around the edge of cake; insert vanilla wafers into topping. Serve.

Adopted from: https://ddvculinary.com/cookbooks_pdf/CheesecakeRecipess.pdf (March 31, 2019)

What should we immediately do when the cake is cooked?