Classic Banana Cream Cheesecake

This Classic Banana Cream Cheesecake is the ultimate dessert for banana lovers. With its ultra-creamy texture, rich cheesecake filling, and a delightful banana flavor, it’s a perfect balance of smooth and indulgent. The crust provides a slight crunch to contrast with the velvety filling, and the fresh banana topping adds a sweet, fruity touch to each bite. This cheesecake is sure to impress, whether for a special occasion or a simple indulgence after a meal.

Ingredients

For the Crust

• 200 g graham cracker crumbs (about 1½ cups)
• 80 g unsalted butter, melted (about 6 tablespoons)
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 500 g cream cheese, softened (about 2 cups)
• 200 ml heavy cream (about ¾ cup)
• 100 g granulated sugar (about ½ cup)
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 ripe bananas, mashed
• 1 tablespoon all-purpose flour
• 1 tablespoon lemon juice (to help preserve banana flavor)

For the Topping

• 1 ripe banana, sliced
• Whipped cream, for garnish (optional)
• Shaved chocolate or caramel drizzle (optional, for extra garnish)

Instructions

1. Start by preparing the crust. Preheat your oven to 175°C (350°F). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with the butter and sugar. The butter helps the crumbs bind together, creating a firm, crispy crust that will hold the cheesecake filling perfectly.
2. Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to gently press down the crumbs, creating a smooth, even layer. Bake the crust in the preheated oven for about 8 to 10 minutes, or until it is golden brown and slightly firm. This step is crucial to ensure the crust holds together when you slice the cheesecake later. After baking, remove the crust from the oven and let it cool while you prepare the cheesecake filling.
3. For the cheesecake filling, beat the softened cream cheese in a large bowl using an electric mixer on medium speed until smooth and creamy. This step should take about 2 minutes, and it’s important to ensure there are no lumps in the cream cheese, as this will affect the texture of your cheesecake. Add the heavy cream, granulated sugar, and vanilla extract to the bowl. Continue mixing until everything is fully combined and the mixture is light and creamy.
4. Next, add the eggs one at a time, mixing well after each addition. This ensures the eggs are fully incorporated into the cheesecake mixture without overmixing, which can cause cracks in the cake later. Once the eggs are combined, stir in the mashed bananas, lemon juice, and flour. The bananas add a rich flavor to the cheesecake, while the flour helps stabilize the filling as it bakes. The lemon juice helps prevent the bananas from browning during baking and enhances the overall flavor.
5. Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake the cheesecake at 175°C (350°F) for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly but not fully liquid. You can also check for doneness by inserting a toothpick into the center—if it comes out clean or with only a few moist crumbs, the cheesecake is done. Remember, the cheesecake will firm up as it cools.
6. Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This gradual cooling helps prevent cracks from forming on the surface of the cheesecake. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight, to fully set.
7. Once the cheesecake is fully chilled and set, it’s time to garnish. Just before serving, arrange the sliced banana over the top of the cheesecake. If desired, you can also add a swirl of whipped cream around the edge or drizzle some caramel or shaved chocolate for an extra touch of elegance. These additions enhance the banana flavor and add visual appeal.
8. To serve, carefully remove the sides of the springform pan. Slice the cheesecake using a sharp knife, wiping the knife clean between each slice for clean edges. The creamy filling and firm crust should hold together perfectly for each slice, making for a stunning presentation. Enjoy this banana cream cheesecake as a show-stopping dessert at your next gathering.
   

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