Banana Strawberry Cheesecake (Printable)
Creamy baked cheesecake with mashed bananas and a glazed strawberry layer, chilled and garnished for summer serving.
# What You'll Need:
→ 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 and Topping
11 - 8.8 oz fresh strawberries, hulled and sliced
12 - 3 tbsp strawberry preserves
13 - 1 tbsp fresh lemon juice
14 - Fresh banana and strawberry slices for garnish (optional)
# Directions:
01 - Preheat oven to 340°F. Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - Combine crushed graham crackers, sugar, and melted butter in a mixing bowl until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool completely.
03 - Using an electric mixer, beat softened cream cheese and sugar on medium speed until smooth and free of lumps. Add eggs one at a time, beating well after each addition. Blend in mashed bananas, vanilla extract, sour cream, and cornstarch until the mixture is fully incorporated and creamy.
04 - Pour the filling over the cooled crust and smooth the surface with a spatula. Bake for 50 to 60 minutes, until the edges are set and the center retains a slight wobble when gently shaken.
05 - Allow the cheesecake to cool at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 3 hours, or preferably overnight, until fully set.
06 - Toss sliced strawberries with strawberry preserves and fresh lemon juice in a bowl until evenly coated. Arrange the strawberry mixture over the top of the chilled cheesecake.
07 - Decorate with additional fresh banana and strawberry slices if desired. Slice into portions and serve chilled.
# Expert Tips:
01 -
- The banana filling stays impossibly creamy because the cornstarch locks in that silky texture without turning dense or dry.
- That strawberry jam glaze on top makes it look like you spent all day on something that actually comes together in about thirty minutes of active work.
02 -
- Overmixing the batter once the eggs go in is the fastest route to a cracked, puffy cheesecake that sinks dramatically in the center as it cools.
- Chilling overnight rather than just three hours transforms the texture from good to genuinely restaurant quality, and I learned this after impatiently slicing into one at the four hour mark and watching it slowly collapse on the plate.
03 -
- Bring every single cold ingredient to room temperature before you begin, because cold cream cheese will leave permanent lumps no matter how long you beat it.
- A tablespoon of cornstarch sounds insignificant but it is the single ingredient standing between you and a cracked, weeping cheesecake, so never skip it.