Banana Cream Cheesecake

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Description:
Banana Cream Cheesecake is a luscious and creamy dessert that combines the rich flavors of cheesecake with the delightful taste of ripe bananas. This no-bake cheesecake features a buttery graham cracker crust, a velvety banana-flavored cream cheese filling, and is topped with whipped cream and fresh banana slices. It’s a perfect dessert for any occasion, offering a wonderful balance of sweetness and creaminess!

Ingredients:

For the Crust:

  • Graham cracker crumbs: 1 ½ cups (150 g)
  • Granulated sugar: ¼ cup (50 g)
  • Unsalted butter (melted): ½ cup (113 g)

For the Cheesecake Filling:

  • Cream cheese (softened): 16 oz (450 g)
  • Granulated sugar: ¾ cup (150 g)
  • Heavy cream: 1 cup (240 ml)
  • Vanilla extract: 1 tsp
  • Ripe bananas (mashed): 2 large (about 1 cup)
  • Lemon juice: 1 tbsp (to prevent browning of bananas)
  • Instant banana pudding mix: 1 (3.4 oz) package

For the Topping:

  • Whipped cream: 1 cup (240 ml)
  • Fresh banana slices: 1-2 bananas
  • Chocolate shavings or crushed nuts (optional, for garnish)

Instructions:

  1. Prepare the crust:
    In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator while you prepare the filling.
  2. Make the cheesecake filling:
    In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add the mashed bananas, lemon juice, and vanilla extract, and mix until well combined.
  3. Add the pudding mix:
    Gradually add the instant banana pudding mix to the cream cheese mixture, continuing to mix until fully incorporated.
  4. Whip the cream:
    In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the banana cream cheese mixture until no streaks remain.
  5. Assemble the cheesecake:
    Pour the cheesecake filling into the prepared crust and spread it evenly. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight until set.
  6. Prepare the topping:
    Once the cheesecake has set, top it with whipped cream, and arrange fresh banana slices on top. Garnish with chocolate shavings or crushed nuts if desired.
  7. Serve:
    Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled. Enjoy this delicious banana cream cheesecake!

Tips for Success:

  • Use ripe bananas: Choose bananas that are ripe for the best flavor.
  • Prevent browning: Toss the banana slices in a little lemon juice before adding them as a topping to prevent browning.
  • Chill time: Allow sufficient time for the cheesecake to set properly in the refrigerator.

Recommendations:

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Flavor variations: Experiment with different flavors by adding peanut butter to the filling or chocolate drizzle on top.
  • Serve with coffee: This cheesecake pairs wonderfully with coffee or tea for a delightful dessert experience.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 380
  • Protein: 5 g
  • Fat: 22 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Sugar: 22 g
  • Sodium: 250 mg

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