Description
This delightful Banana-Strawberry Cheesecake combines creamy, smooth cream cheese filling with fresh bananas and strawberries for a fruity twist on a classic dessert. Featuring a buttery graham cracker crust and a luscious filling baked to perfection, this cheesecake is perfect for any occasion and serves 12 people.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 3 ripe bananas, mashed
- 3 tablespoons lemon juice
- 4 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 1/2 cups chopped strawberries
Instructions
- Prepare the Pan: Preheat the oven to 325°F (160°C) and thoroughly grease a 9-inch springform pan to prevent sticking.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Firmly press the mixture into the bottom of the greased pan to form an even crust layer. Set aside.
- Prepare the Banana Mixture: In a separate bowl, mash the bananas and mix with lemon juice to prevent browning and enhance flavor. Set aside.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Mix in the sour cream, vanilla extract, and flour until everything is well incorporated.
- Add the Bananas and Strawberries: Gently fold in the mashed banana mixture and chopped strawberries, ensuring they are evenly distributed throughout the batter.
- Bake the Cheesecake: Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Bake for 60-70 minutes until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool slowly.
- Cool and Set: After the hour in the oven, remove the cheesecake and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set and enhance the flavors.
- Serve: Slice and serve chilled, optionally drizzling with chocolate or strawberry sauce before serving.
Notes
- Use a springform pan to easily remove the cheesecake without damaging it.
- Ensure cream cheese is softened to room temperature for a smoother filling.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done.
- Allow the cheesecake to cool slowly in the oven to prevent cracking.
- Refrigerate for at least 4 hours to achieve the best texture and flavor.
- For extra flavor, garnish with additional fresh strawberries before serving.
