Banana Cream Cheesecake
Banana cream cheesecake is a delightful twist on the classic cheesecake. It mixes the rich, creamy texture of cheesecake with the sweet, familiar taste of bananas. Perfect for special events!
Equipment
- Mixing Bowl
- Springform pan
- Electric Mixer
- Refrigerator
Ingredients
Ingredients
- 200 g Graham cracker crumbs
- 100 g Unsalted butter melted
- 50 g Granulated sugar
- 600 g Cream cheese at room temperature
- 200 g Granulated sugar
- 250 ml Heavy cream
- 2 Ripe bananas mashed
- 1 tsp Vanilla extract
- Sliced bananas for topping
- Whipped cream for topping
- Lemon juice to prevent browning
Instructions
- Preheat your oven to 175°C. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes until lightly golden, then let it cool.
- In a large bowl, beat together cream cheese and sugar until smooth. Stir in the mashed bananas and vanilla extract, then gently fold in the heavy cream until fluffy.
- Pour the filling onto the cooled crust and spread evenly. Cover securely and refrigerate for at least 4 hours, preferably overnight.
Notes
Tip: Avoid overmixing the cheesecake filling to prevent cracks. Store covered in the refrigerator for up to 5 days.