Why This Cheesecake Will Win Your Heart
Classic Banana Cream Cheesecake is a delightful mix of flavors and textures. It brings together the creamy richness of cheesecake with the sweet, fruity goodness of bananas. Imagine a smooth, indulgent cheesecake topped with fluffy banana cream and fresh fruit. It’s perfect for any occasion, whether it’s a family gathering, a celebration, or just a sweet treat to enjoy at home. Plus, it’s a crowd-pleaser that everyone will love!
How to Create Classic Banana Cream Cheesecake
Ingredients:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 675 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup sour cream
- 1 package (3.4 oz) instant banana pudding mix
- 1.5 cups cold milk
- 1 cup cold cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Fresh banana slices
- Whipped cream
- Crumpled vanilla biscuits or graham cracker crumbs (optional)
Directions:
- Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 23 cm springform pan. Bake for 10 minutes, then let it cool.
- In a mixing bowl, beat the cream cheese until it is smooth. Add in the sugar and beat again until combined. Add the eggs one at a time, mixing well after each addition. Then, add the mashed banana, vanilla extract, lemon juice, and sour cream, mixing until everything is well blended.
- Pour the cream cheese filling onto the cooled crust. In a larger baking pan, add about 1 inch of hot water and bake for 60-70 minutes. Once done, turn off the oven and allow it to sit inside for an hour. After that, chill the cheesecake in the refrigerator for at least 4 hours.
- For the topping, whisk the pudding mix with cold milk for 2 minutes, then let it thicken for 5 minutes. In another bowl, whip the cream with powdered sugar and vanilla until stiff peaks form, then fold it into the pudding mixture.
- Spread the banana cream over the cooled cheesecake, smoothing it out evenly.
- Garnish with fresh banana slices, dollops of whipped cream, and optional crumbled cookies. Chill for another 30 minutes before serving. Finally, slice and enjoy your cheesecake cold.
Enjoying Your Classic Banana Cream Cheesecake
This cheesecake is best served cold. You can slice it into generous pieces and serve it on its own or with more whipped cream on top for an extra treat. The banana slices add a lovely freshness that complements the richness of the cheesecake.
Storing Classic Banana Cream Cheesecake
Store any leftovers in the refrigerator. Make sure to cover it properly to keep it fresh. It should last for about 3-4 days in the fridge. Avoid freezing it, as this could change the texture, especially of the cream topping.
Tips for Perfecting Your Cheesecake
- Make sure your cream cheese is room temperature before mixing. It helps to create a smooth filling without lumps.
- For a deeper banana flavor, use very ripe bananas.
- If you want more texture, consider adding chopped nuts or chocolate chips to the crust.
Variations to Try
If you want to mix things up, consider adding other flavors to your banana cream cheesecake. You could swirl in some peanut butter for a fun twist, or even mix in chocolate chips for a chocolate-banana combo!
Nutritional Information
While the exact nutritional values can vary, a single slice (1/12 of the cheesecake) typically contains around:
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 15g
- Sugar: 22g
- Protein: 5g
Perfect Pairings for Your Cheesecake
This delicious cheesecake pairs wonderfully with a nice cup of coffee or a sweet dessert wine. You can also enjoy it alongside fresh fruit or a scoop of vanilla ice cream for an even sweeter experience!
Common Questions About Classic Banana Cream Cheesecake
How long does it take to make this cheesecake from start to finish?
The entire process takes about 6-7 hours, including baking and chilling time.
Can I use fresh bananas for the topping?
Yes, fresh bananas make a great topping for added flavor and presentation.
Is it necessary to use a water bath when baking the cheesecake?
Using a water bath helps to cook the cheesecake evenly and prevents cracking, but if you’re in a hurry, you can skip it. Just keep an eye on the baking time!
Classic Banana Cream Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
For the cheesecake filling
- 675 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup sour cream
- 1 package (3.4 oz) instant banana pudding mix
- 1.5 cups cold milk
- 1 cup cold cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Fresh banana slices for garnish
- Whipped cream for garnish
- Crumpled vanilla biscuits or graham cracker crumbs optional garnish
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter.
- Press this mixture firmly into the bottom of a 23 cm springform pan.
- Bake for 10 minutes, then let it cool.
Making the filling
- In a mixing bowl, beat the cream cheese until it is smooth.
- Add in the sugar and beat again until combined.
- Add the eggs one at a time, mixing well after each addition.
- Then, add the mashed banana, vanilla extract, lemon juice, and sour cream, mixing until everything is well blended.
Baking
- Pour the cream cheese filling onto the cooled crust.
- In a larger baking pan, add about 1 inch of hot water and bake for 60-70 minutes.
- Once done, turn off the oven and allow it to sit inside for an hour.
- After that, chill the cheesecake in the refrigerator for at least 4 hours.
Topping
- For the topping, whisk the pudding mix with cold milk for 2 minutes, then let it thicken for 5 minutes.
- In another bowl, whip the cream with powdered sugar and vanilla until stiff peaks form, then fold it into the pudding mixture.
- Spread the banana cream over the cooled cheesecake, smoothing it out evenly.
- Garnish with fresh banana slices, dollops of whipped cream, and optional crumbled cookies.
- Chill for another 30 minutes before serving.
- Finally, slice and enjoy your cheesecake cold.
