Creamy Banana Cheesecake
Indulge in the luscious decadence of this Creamy Banana Cheesecake, a dessert that seamlessly blends the tropical sweetness of ripe bananas with the rich creaminess of classic cheesecake. Featuring a buttery graham cracker crust as its foundation, this cheesecake is made extra velvety with a combination of cream cheese, sour cream, and a hint of heavy cream. The ripe bananas are carefully mashed and incorporated into the batter, lending a natural sweetness and delightful fruity aroma to every bite. Baked to perfection and chilled for ultimate creaminess, this show-stopping dessert is topped with fluffy whipped cream and banana slices for a gorgeous finishing touch. Whether you're hosting a dinner party or simply treating yourself, this easy-to-follow recipe is bound to impress. Perfect for cheesecake lovers and banana enthusiasts alike!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter
- 50 grams granulated sugar
- 2 large ripe bananas
- 450 grams cream cheese
- 120 grams sour cream
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters heavy cream
- 1 tablespoon cornstarch
- 120 grams whipped cream
- 1 banana banana slices (for garnish)
Instructions
Preheat your oven to 175°C (350°F).
Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
In a medium bowl, combine the graham cracker crumbs, 75 grams of melted unsalted butter, and 50 grams of granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, mash the 2 ripe bananas until smooth.
Add the cream cheese and beat with an electric mixer until creamy and smooth.
Mix in the sour cream, 150 grams of granulated sugar, and vanilla extract. Blend until well combined.
Add the eggs one at a time, beating well after each addition.
In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add this to the cheesecake batter and mix until combined.
Pour the batter onto the prepared crust, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the center is just slightly jiggly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
Before serving, garnish the top with whipped cream and freshly sliced banana slices for an extra touch of flavor and visual appeal.
Slice and enjoy your creamy banana cheesecake!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 42.7 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
