Description
This Banana-Strawberry Cheesecake Fantasy is a luscious, baked cheesecake combining the creamy texture of cream cheese with the natural sweetness of ripe bananas and fresh strawberries. Enhanced with a buttery graham cracker crust and topped with a layer of strawberry jam and fresh fruit slices, this dessert offers a perfect balance of fruity flavors and rich creaminess, ideal for any special occasion or a delightful treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1/2 cup diced strawberries
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping and Garnish
- 1/2 cup strawberry jam, warmed
- Fresh banana slices for garnish
- Fresh strawberries for garnish
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of a greased 9-inch springform pan to create the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 8 minutes to set. Remove from oven and let it cool while you prepare the filling. This initial baking helps the crust hold together and prevents sogginess.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add sour cream, mashed banana, diced strawberries, 1/2 cup granulated sugar, eggs, vanilla extract, and salt. Continue beating the mixture until it is silky and free of lumps.
- Assemble the Cheesecake: Pour the creamy filling evenly over the pre-baked crust in the springform pan. Smooth the top with a spatula for an even surface.
- Bake the Cheesecake: Place the cheesecake in the oven and bake for 45 to 50 minutes until the edges are set but the center is still slightly jiggly. Avoid overbaking to maintain a creamy texture. Using a water bath during baking can help prevent cracks, though it is optional.
- Cool in Oven: Turn off the oven and slightly crack the door open. Allow the cheesecake to cool inside the oven for about 1 hour. This gradual cooling helps prevent cracking and preserves a smooth finish.
- Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight. Chilling allows the flavors to meld and the cheesecake to firm up properly.
- Add Topping and Garnish: Before serving, spread the warmed strawberry jam evenly over the top of the cheesecake. Garnish with fresh banana slices and strawberries for an attractive and delicious finish to your dessert.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps and achieve a smooth texture.
- Using a water bath while baking helps prevent the cheesecake from cracking and keeps it moist, though it is optional.
- For a more intense banana flavor, choose very ripe bananas when mashing.
- Make sure to evenly press the crust for a firm base that holds well.
- Allow the cheesecake to cool gradually in the oven to minimize cracking on the surface.
