Banana Strawberry Cheesecake (Printable Version)
Creamy cheesecake layered with mashed banana and fresh strawberries, chilled and topped with a glossy fruit layer.
# What You'll Need:
→ Crust
01 - 7 oz graham cracker crumbs
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Filling
04 - 17.6 oz cream cheese, softened to room temperature
05 - 7 oz granulated sugar
06 - 3 large eggs
07 - 2 ripe bananas, mashed
08 - 1 tsp pure vanilla extract
09 - 0.85 cup sour cream
10 - 1 tbsp cornstarch
→ Strawberry Layer & Garnish
11 - 8.8 oz fresh strawberries, sliced
12 - 3 tbsp strawberry preserves
13 - 1 tbsp fresh lemon juice
14 - Fresh banana and strawberry slices for garnish (optional)
# Directions:
01 - Preheat oven to 340°F. Line a 9-inch springform pan with parchment paper on the base and lightly grease the sides.
02 - Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
03 - Using an electric mixer, beat the cream cheese and sugar on medium speed until silky smooth. Add the eggs one at a time, mixing well after each addition. Blend in the mashed bananas, vanilla extract, sour cream, and cornstarch until the batter is fully incorporated and creamy.
04 - Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes, until the edges are set but the center still has a slight wobble.
05 - Allow the cheesecake to cool at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 3 hours, preferably overnight, before adding toppings.
06 - Toss the sliced strawberries with strawberry preserves and fresh lemon juice in a bowl. Arrange the mixture evenly over the surface of the chilled cheesecake.
07 - Decorate with additional fresh banana and strawberry slices if desired. Slice into 10 portions with a sharp knife and serve chilled.
# Expert Hints:
01 -
- The banana filling makes this cheesecake taste like something between a dessert and a stolen summer afternoon.
- That strawberry layer on top turns a simple cheesecake into something that looks like it took far more effort than it actually did.
02 -
- Opening the oven door during baking is the fastest way to invite cracks, so resist the urge to peek until the timer calls.
- A cheesecake pulled too early from the fridge will weep and slump, so patience in that final chilling step is everything.
03 -
- Wrap the outside of your springform pan with foil before baking to create a makeshift water bath barrier that prevents cracking without the mess.
- Run a thin knife around the edge of the cheesecake as soon as it comes out of the oven to release tension and stop the sides from pulling apart as it contracts.