Banana Strawberry Cheesecake (Print Page)

Creamy banana and strawberry cheesecake on a buttery biscuit crust, chilled for a silky, elegant summer dessert.

# What You Need:

→ Graham Cracker Crust

01 - 7 oz graham crackers or digestive biscuits, finely crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cream Cheese Filling

04 - 17.6 oz cream cheese, softened to room temperature
05 - 7 oz granulated sugar
06 - 3 large eggs
07 - 2 ripe bananas, mashed
08 - 1 teaspoon pure vanilla extract
09 - 0.85 cup sour cream
10 - 1 tablespoon cornstarch

→ Strawberry Layer & Garnish

11 - 8.8 oz fresh strawberries, sliced
12 - 3 tablespoons strawberry jam
13 - 1 tablespoon fresh lemon juice
14 - Fresh banana and strawberry slices for garnish (optional)

# Directions:

01 - Preheat the oven to 340°F. Line a 9-inch springform pan with parchment paper on the base and lightly grease the sides.
02 - In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool completely.
03 - Using an electric mixer, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating well after each addition. Blend in the mashed bananas, vanilla extract, sour cream, and cornstarch until the mixture is fully incorporated and lump-free.
04 - Pour the filling over the cooled crust and smooth the surface with a spatula. Bake for 50 to 60 minutes, until the edges are set and the center is just slightly wobbly when gently shaken.
05 - Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Transfer to the refrigerator and chill for at least 3 hours, preferably overnight for the best texture.
06 - In a bowl, toss the sliced strawberries with the strawberry jam and lemon juice until evenly coated.
07 - Arrange the strawberry mixture over the top of the chilled cheesecake. Garnish with additional fresh banana and strawberry slices if desired. Slice into 10 portions and serve chilled.

# Expert Tips:

01 -
  • The banana filling makes it richer and more interesting than a plain cheesecake, and people always ask what the secret ingredient is.
  • It looks like something from a bakery window but the steps are surprisingly manageable for a home cook.
02 -
  • Opening the oven door during baking is the fastest way to crack your cheesecake. Resist the urge to check on it until the minimum baking time has passed.
  • Overmixing the batter once the eggs are in incorporates too much air, which causes puffing and sinking as it cools. Mix until just combined after each egg.
03 -
  • Place a roasting pan filled with boiling water on the rack below your cheesecake to create steam in the oven. This simple trick prevents cracking and gives you a silkier texture.
  • Use bananas that are so ripe they look almost too ugly to eat because that is when their flavor is at its absolute peak for baking.

Return