Description
This Banana Strawberry Cheesecake is a delightful baked dessert featuring a creamy banana-infused cream cheese filling atop a crunchy graham cracker crust, finished with a fresh strawberry topping. Perfectly balanced with smooth, rich textures and fruity flavors, it’s an irresistible treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe banana (about 1 large banana)
- ½ cup sour cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Make the crust: Preheat the oven to 325°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 8–10 minutes to set, then allow it to cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in vanilla extract, mashed banana, and sour cream until the mixture is smooth and well combined.
- Assemble and bake the cheesecake: Pour the prepared filling over the baked crust, spreading it evenly and smoothing the top. Bake in the preheated oven for 45–50 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, refrigerate the cheesecake for at least 4 hours or overnight to fully chill and set.
- Make the strawberry topping: In a medium saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook the mixture gently until the strawberries release their juices and soften, about 5 minutes. Stir in the cornstarch slurry and cook for an additional 1–2 minutes until the topping thickens. Remove from heat and allow to cool completely.
- Serve: Once the cheesecake is fully chilled, spoon the cooled strawberry topping evenly over the surface just before serving. Optionally, garnish with fresh banana slices for added flavor and presentation.
Notes
- You can use frozen strawberries for the topping; just thaw and drain excess liquid before cooking to achieve the right consistency.
- Add sliced fresh bananas on top right before serving for extra flavor and decorative appeal.
