Description
Silky banana cream cheesecake delights dessert enthusiasts with its luscious layers of creamy richness and sweet banana essence. Rich graham cracker crust and velvety filling promise an indulgent escape that will transport you to pure culinary bliss.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 24 ounces (680 grams) cream cheese, softened
- 1/2 cup (120 grams) mashed ripe bananas
- 3 large eggs
- 1 cup (200 grams) granulated sugar
Crust:
- 2 cups vanilla wafer crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Topping and Finishing:
- 2 cups (480 milliliters) heavy cream
- 1/4 cup (30 grams) powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 small banana, sliced for garnish
- Caramel sauce (optional)
Additional Ingredients:
- 1/4 cup (60 grams) sour cream
Instructions
- Prepare the oven at 325F (163C) and lightly grease a 9-inch springform pan to ensure easy cake removal.
- Create the crust by thoroughly blending vanilla wafer crumbs with sugar and melted butter until the mixture holds together uniformly.
- Press the crumb mixture compactly into the pan’s bottom, creating an even layer that will support the cheesecake.
- Bake the crust for 10 minutes, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, cream together cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, carefully mixing after each addition to maintain a smooth batter texture.
- Gently fold in vanilla extract, sour cream, mashed bananas, heavy cream, and cornstarch, ensuring all ingredients are thoroughly integrated.
- Pour the cheesecake batter over the cooled crust, using a spatula to distribute evenly and eliminate air pockets.
- Place the pan in a water bath and bake for 50-60 minutes, watching for a slightly jiggly but set center.
- After baking, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for one hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours or ideally overnight.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, stable peaks form.
- Generously spread or pipe the whipped cream over the chilled cheesecake’s surface.
- Garnish with fresh banana slices and drizzle caramel sauce for an elegant finish.
- Slice and serve the cheesecake well-chilled for optimal flavor and texture.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and even mixing.
- Crush vanilla wafers finely for a more uniform and compact crust that holds together perfectly.
- Prevent cracks by using a water bath and avoiding overmixing the cheesecake batter.
- Create gluten-free version by substituting vanilla wafer crumbs with almond flour or gluten-free graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 395 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 115 mg