This decadent cheesecake features a creamy base, layered with sweet bananas and a tangy strawberry topping, making it a perfect treat for any celebration!
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 32 ounces cream cheese, softened
- 1 3/4 cups granulated sugar
- 1/4 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
For the strawberry topping:
- 1 pint fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
For the banana topping:
- 2 bananas, sliced
Instructions:
- Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the milk, then beat in the eggs one at a time. Stir in the vanilla extract. Pour the mixture over the cooled crust.
- Bake the cheesecake for 50-60 minutes or until the center is just set and slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down, about 5 minutes. In a separate bowl, mix the cornstarch and water to form a slurry, then stir it into the strawberry mixture. Cook until thickened, about 2-3 minutes. Let cool before using.
- Once the cheesecake is fully chilled, top it with sliced bananas. Spoon the strawberry topping over the bananas for a beautiful two-layer fruit finish.
- Slice and serve this dreamy Banana-Strawberry Cheesecake!
Tips:
- For added flavor, drizzle melted white chocolate over the fruit topping.
- Use firm bananas to prevent browning.
FAQs:
- Can I make this cheesecake ahead of time?
Yes, it’s best to make the cheesecake a day ahead to allow it to set properly in the fridge. - How do I store leftovers?
Store the cheesecake in an airtight container in the fridge for up to 3 days. - Can I freeze this cheesecake?
Yes, you can freeze it without the banana topping for up to 3 months. Thaw overnight in the fridge before adding the bananas and strawberry topping. - Can I use frozen strawberries?
Yes, but be sure to thaw and drain them well before making the topping. - What if my cheesecake cracks?
Cheesecake cracks are normal, and the fruit topping will cover them up beautifully!
This Banana-Strawberry Cheesecake Fantasy is a delightful combination of creamy cheesecake and fresh fruit flavors, perfect for any occasion!