why make this recipe
Banana cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, fruity flavor of ripe bananas. This recipe is perfect for any occasion, from family gatherings to holiday celebrations. The combination of textures and flavors makes it an irresistible treat. The use of fresh ingredients, easy steps, and the chance to impress your guests with a homemade dessert are all great reasons to make this banana cheesecake!
how to make Banana Cheesecake
Ingredients :
- 3/4 cup all-purpose flour
- 3/4 cup finely chopped pecans
- 3 tablespoons sugar
- 2 tablespoons brown sugar
- 1-1/2 teaspoons vanilla extract
- 6 tablespoons butter, melted
- 1 cup mashed ripe bananas
- 2 tablespoons lemon juice
- 2 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1-1/4 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 large eggs, lightly beaten
- 1 cup sour cream (for topping)
- 1/4 cup sugar (for topping)
- 1/4 teaspoon vanilla extract (for topping)
- 1 cup assorted fresh fruit (for garnish)
Directions :
- Preheat your oven to 350 degrees F.
- In a bowl, combine flour, chopped pecans, sugar, brown sugar, and vanilla extract. Stir in melted butter.
- Press this mixture onto the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet.
- Bake in the oven for 10 minutes, or until lightly browned. Allow it to cool on a wire rack.
- Next, mix the mashed bananas with lemon juice and set aside.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Beat in sour cream, cornstarch, vanilla, and salt. Add the eggs and beat on low speed just until combined.
- Fold in the banana mixture.
- Pour the filling into the prepared crust. Place the pan back on the baking sheet.
- Bake for 50-60 minutes or until the center is almost set. Let it stand for 5 minutes.
- Combine sour cream, sugar, and vanilla for the topping, then spread it over the cheesecake.
- Bake for another 5 minutes. Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the pan, then cool for another hour. Refrigerate overnight.
- Before serving, garnish with assorted fresh fruit.
how to serve Banana Cheesecake
Serve the banana cheesecake chilled for the best taste. You can slice it into wedges and present it on a platter. Adding a bit of extra fresh fruit or a drizzle of chocolate sauce can elevate the look and flavor even more!
how to store Banana Cheesecake
To keep your banana cheesecake fresh, store it in the refrigerator. Cover it well with plastic wrap or aluminum foil. It can be enjoyed for up to 5 days when refrigerated. If you want to store it for a longer time, consider freezing it. Wrap it tightly in plastic wrap and then place it in an airtight container. It can last in the freezer for up to three months.
tips to make Banana Cheesecake
- Make sure your cream cheese is at room temperature for easier mixing.
- Choose ripe bananas for the best flavor.
- If you like a firmer texture, increase the amount of cornstarch slightly.
- Allow the cheesecake to chill overnight for the best taste and texture.
variation
You can add a layer of caramel sauce over the cheesecake before adding the fruit garnish for an extra sweet twist. Try using different nuts in the crust or changing up the fruit topping based on what’s in season.
FAQs
1. Can I use frozen bananas?
Yes, you can use frozen bananas. Just make sure to thaw and drain them well before mashing.
2. Is it necessary to let the cheesecake cool overnight?
Yes, letting it cool overnight helps the flavors to meld and improves the texture.
3. Can I make this cheesecake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for the crust. Make sure all other ingredients are also gluten-free.
