Good Eats!

Banana Cheesecake

As I was making cheesecakes for Thanksgiving, I realized that I had some ripe bananas that needed to be eaten soon.  I had already mixed up a batter for a plain cheesecake, but I found this recipe online, it was really close to what I had already mixed up – I just added another egg, some lemon juice, more vanilla, a little salt, cornstarch & mashed bananas.  The topping listed here is exactly the standard sour cream topping I use for my plain cheesecakes.  I had already made the crust (the same I use on the Classic Cheesecake).

FILLING:

  • 1 cup mashed ripe bananas
  • 2 tablespoons lemon juice
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten

TOPPING:

  • 1 cup (8 ounces) sour cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 cup assorted fresh fruit

PREPARATION

Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.  Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet.  Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.  Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

Source:  Taste of Home

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