Description
Rich banana cream cheesecake promises a delightful fusion of creamy textures and sweet banana essence. Smooth cream cheese and ripe bananas create a luxurious dessert you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 3 (8 oz/226 g) blocks cream cheese, softened
- 2 large eggs
- 2 ripe bananas, mashed (~¾ cup/180 ml)
- ¾ cup (150 g) granulated sugar
- 2 tbsps all-purpose flour
- ¼ cup (60 ml) sour cream
- 1 tsp vanilla extract
- 2 cups (200 g) vanilla wafer crumbs or graham crackers
- ½ cup (115 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 1 banana, sliced (for garnish)
- Crushed vanilla wafers (optional, for garnish)
Instructions
- Crust Preparation: Pulverize vanilla wafers into fine crumbs, thoroughly blending with sugar and melted butter to create a uniform, compact base. Press the mixture firmly into a 9-inch springform pan, ensuring an even, smooth foundation.
- Initial Baking: Position the pan in a preheated oven at 325F (163C), baking the crust for 10 minutes until it achieves a golden, crisp texture. Remove and allow complete cooling, establishing a sturdy platform for the cheesecake layers.
- Cream Cheese Fusion: Whip cream cheese until silky and smooth, gradually incorporating sugar, vanilla extract, and eggs. Blend meticulously to eliminate any potential lumps, creating a luxurious, velvety filling.
- Banana Integration: Fold mashed ripe bananas into the cream cheese mixture, ensuring thorough distribution for a consistent banana essence throughout the cheesecake.
- Filling Application: Gently pour the banana-infused cream cheese mixture over the cooled crust, using a spatula to spread evenly and eliminate air pockets.
- Precision Baking: Return the assembled cheesecake to the 325F (163C) oven, baking for approximately 60-70 minutes. The filling should display a slight jiggle in the center when gently shaken, indicating perfect doneness.
- Cooling Strategy: Remove the cheesecake from the oven and allow it to rest at room temperature for 1 hour. Refrigerate for a minimum of 4 hours or overnight to ensure complete setting and optimal flavor development.
- Whipped Cream Finale: Whip heavy cream with powdered sugar until soft peaks form. Carefully spread or pipe the cream over the chilled cheesecake, creating an elegant, cloud-like topping.
- Garnish and Serve: Optionally, decorate with fresh banana slices or a light dusting of crushed vanilla wafers before serving chilled.
Notes
- Prevent Cracking: Avoid overbaking by using a water bath and removing the cheesecake when the center is slightly jiggly, ensuring a smooth, crack-free surface.
- Banana Ripeness Matters: Select ripe, spotty bananas for maximum sweetness and intense flavor, as they provide natural sugars and deeper banana essence.
- Crust Compression Technique: Press the crust mixture firmly and evenly against the pan’s bottom and sides, creating a solid foundation that prevents crumbling when serving.
- Temperature Control: Allow ingredients like cream cheese and eggs to reach room temperature before mixing, guaranteeing a silky-smooth texture and preventing lumpy batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg