Strawberry Banana Cheesecake Delight (Print-Friendly Version)
Creamy cheesecake swirled with strawberries and bananas on a buttery graham crust, finished with whipped cream.
# What You’ll Need to Make This:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Cheesecake Filling
04 -
680 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
120 grams sour cream
07 -
3 large eggs
08 -
2 teaspoons vanilla extract
09 -
120 grams mashed banana
10 -
75 grams diced strawberries
→ Topping
11 -
240 milliliters whipped cream
12 -
Fresh strawberry slices
13 -
Fresh banana slices
# How to Prepare:
01 -
Preheat oven to 165°C. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture firmly into the base of a 23-centimeter springform pan. Bake for 10 minutes, then allow to cool completely.
02 -
In a large mixing bowl, beat cream cheese with granulated sugar until smooth and creamy. Add sour cream and vanilla extract. Incorporate eggs one at a time, mixing well after each addition.
03 -
Gently fold mashed banana and diced strawberries into the cream cheese mixture until evenly distributed.
04 -
Pour the filling over the prepared crust. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set and the edges are lightly golden.
05 -
Turn off oven and allow cheesecake to cool inside the oven with the door slightly open. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
06 -
Before serving, spread whipped cream on top and garnish with fresh strawberry and banana slices. Cut into portions and serve chilled.
# Extra Tips:
01 -
Ensure all refrigerated ingredients are at room temperature for a smooth filling. Do not overmix batter to avoid air bubbles, which can cause cracking.