Banana Strawberry Cheesecake with Graham Cracker Crust

Name: Banana Strawberry Cheesecake with Graham Cracker Crust
Total time: 30 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 1/2 cups (150 g) graham cracker crumbs; 1/4 cup (50 g) granulated sugar; 1/2 cup (113 g) unsalted butter, melted; 16 oz (450 g) cream cheese, softened; 1/2 cup (100 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 2 large ripe bananas, mashed; 1 tablespoon lemon juice; 1/4 cup (50 g) granulated sugar; 2 cups (300 g) fresh strawberries, sliced; 1/4 cup (50 g) granulated sugar; 1 teaspoon cornstarch mixed with 2 tablespoons water; Banana slices and whole strawberries

Wassafatouma

Recipe Contributor

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30 mins

4 Servings

This cheesecake hides a layer of sweetened mashed banana between a buttery graham crust and a smooth vanilla filling. Once baked and cooled, it is topped with a quick cooked strawberry sauce that adds color and a fresh, fruity tang. It is a crowd-pleasing make-ahead dessert for spring and summer.

Banana Strawberry Cheesecake with Graham Cracker Crust

Preparation Steps

1Step 1

Heat the oven to 350°F (175°C). Mix the graham crumbs, sugar and melted butter, press firmly into the bottom of a 9-inch (23 cm) springform pan and bake for 10 minutes. Let it cool while you make the filling. Lower the oven to 325°F (160°C).

2Step 2

Beat the cream cheese and sugar on medium speed until completely smooth. Add the eggs one at a time on low speed, mixing just until blended, then stir in the vanilla.

3Step 3

Mix the mashed bananas with the lemon juice and sugar and spread this evenly over the cooled crust.

4Step 4

Pour the cheesecake batter gently over the banana layer and smooth the top.

5Step 5

Bake for 40 to 45 minutes, until the edges are set and the center still wobbles slightly when the pan is nudged. Turn off the oven, open the door a crack and leave the cheesecake inside for 30 minutes, then cool to room temperature.

6Step 6

For the topping, cook the strawberries and sugar in a saucepan over medium heat for about 5 minutes, until juicy. Stir in the cornstarch mixture and simmer for 2 to 3 minutes, until thickened. Let it cool completely.

7Step 7

Spread the strawberry topping over the cheesecake and refrigerate for at least 4 hours or overnight. Garnish with banana slices and strawberries just before serving.

Tips & Variations

Mix the batter on low speed after adding the eggs; beating in too much air is a common cause of cracks.
Swap the strawberries for raspberries or blueberries, or use a chocolate cookie crust instead of graham crackers.
Keep the cheesecake covered in the fridge for up to 4 days.

Banana Strawberry Cheesecake with Graham Cracker Crust

Preparation Steps

Tips & Variations

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