Banana Strawberry Cheesecake (Print version)

Creamy layers of mashed banana, tangy sour cream filling and a bright strawberry glaze—chilled to set and served cold.

# What goes in:

→ Crust

01 - 7 oz graham crackers, finely crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Filling

04 - 17.6 oz cream cheese, softened to room temperature
05 - 7 oz granulated sugar
06 - 3 large eggs
07 - 2 ripe bananas, mashed
08 - 1 tsp pure vanilla extract
09 - 0.85 cup sour cream
10 - 1 tbsp cornstarch

→ Strawberry Layer & Topping

11 - 8.8 oz fresh strawberries, sliced
12 - 3 tbsp strawberry jam
13 - 1 tbsp fresh lemon juice
14 - Fresh banana and strawberry slices, for garnish (optional)

# Cooking steps:

01 - Preheat the oven to 340°F. Line a 9-inch springform pan with parchment paper on the base and lightly grease the sides.
02 - In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
03 - Using an electric mixer, beat the softened cream cheese and sugar together on medium speed until completely smooth and free of lumps.
04 - Add the eggs one at a time, beating well after each addition. Blend in the mashed bananas, vanilla extract, sour cream, and cornstarch until the batter is fully combined and silky.
05 - Pour the filling over the cooled crust and smooth the surface with a spatula. Bake for 50 to 60 minutes, until the center is just set with a slight wobble remaining.
06 - Allow the cheesecake to cool at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 3 hours, preferably overnight for the best set.
07 - Toss the sliced strawberries with strawberry jam and lemon juice in a bowl until evenly coated. Arrange the mixture over the top of the chilled cheesecake.
08 - Garnish with additional fresh banana and strawberry slices if desired. Slice into wedges and serve chilled.

# Tips from flavorandfeast:

01 -
  • The banana filling is so silky it tastes like cheesecake met banana pudding and they became best friends.
  • That strawberry topping turns a simple cheesecake into something that looks like it came from a bakery window.
  • No water bath required, which means less stress and fewer dishes to wash.
02 -
  • Opening the oven door during baking causes sudden temperature shifts that lead to cracks, so resist the urge to peek.
  • The cheesecake will look underdone in the center when you take it out, but it finishes setting as it cools and chills.
  • Mashing the bananas thoroughly prevents stringy bits from running through your beautiful filling.
03 -
  • Wrap the outside of your springform pan tightly with foil before baking to protect against any butter leaking onto your oven floor.
  • Taste your bananas before mixing them in because a bland banana means a bland cheesecake, no matter how good your technique is.

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