Thursday, January 15, 2009

Cheesecake to go ape over!

Looking for a way to use up those old bananas? Cheesecake is always an indulgence, but the clean flavor helps cut the richness of this luscious cake. Here’s a favorite of mine that you’ll just go ape over! The flavor of the bananas is subtle but pervasive. If you want a more pronounced banana taste, you’ll with have to monkey around with it a bit on your own, but we think it’s perfect as is. What’s not to love!



Crumb crust:

2 cups graham cracker crumbs
¼ cup sugar
6 TBLS butter, melted


Preheat oven to 350 degrees.
Place the crumbs, butter and sugar in a mixing bowl and blend well.
Press the crumb mixture onto the bottom and partly up the sides of a 9 inch springform pan. Smooth the crumb mixture with back of a spoon to an even thickness and bake in 350 degree oven for 10 minutes. Cool thoroughly before filling.

Cheesecake filling:

1 pound cream cheese, room temp
¼ cup sugar
2 tsp lemon juice
4 eggs
1 cup sour cream
1 cup mashed bananas (approx 3-4, over ripened, even better)

Topping:

2 cup sour cream
½ cup sugar

1.In a mixing bowl beat together the softened cream cheese, sugar and lemon juice. Add the eggs, one at a time and beat well after each addition.

2.Stir in the sour cream and mashed bananas and blend well.

3.Pour the cheese mixture into the prepared and cooled crust and bake for 45 minutes. Cool down in oven with door ajar for 10 minutes.

4.Remove from oven and spread topping evenly over cake. Return to oven for 15 minutes more. Remove from oven, allow cake to cool and then refrigerate right in springform pan. Putting an inverted dinner plate over the top to set and will keep odors out while in refrigerator. Refrigerate for at least 8 hours before serving and then watch it disappear. Enjoy!

9 comments:

Karen said...

I've never seen a recipe for banana cheesecake! A lot of people think cheesecakes are difficult but to me they're the easiest thing to put together. This looks beautiful with the kiwi on it. I guess you could always add some banana extract if you wanted a more banana-y taste, but I bet it's better with just a subtle hint of banana. Kiwis always remind me of my daughter. She *loved* kiwis and I would slice them and put them in her lunches in grade school. She also took sliced green bell pepper. Her teacher told me once that she was the only child she ever knew that brought green things in her lunches and actually ate them!

Laurie said...

That cheesecake looks delicious, it's thick yet it looks nice and light! :) And the added banana sounds very interesting. I have never had this variation before but banana cream pie is a favorite so I know I would love this too!

Jamie said...

Wow is this ever gorgeous! It looks light and fluffy. I always make banana bread with leftover bananas but this is genius!

Maryann said...

This is awesome, girlfriend. You really can cook, can't you? LOL

YankeeSoaper said...

Thanks Karen, cheescakes are really easy to make. wtg daughter.. not many kids go for greens.

It's pretty light Laurie, & if you are a banana fan, you'll love it!

Try it, you'll love it Jamie :)

LOL Thx Maryann gf, ayup from time to time I try my hand at cooking!

Chef Chuck said...

This is very unique! Way to go, sounds great. Use what you got, yumyum for banana!!
Chuck

Ciao Chow Linda said...

Great idea. One can only take so many banana breads! This looks like a delicious and unusual treat. Glad I found your blog.
Linda

YankeeSoaper said...

Welcome Linda, and thanks! Glad you found us too.

~~louise~~ said...

Oh my heavens...doesn't this recipe sound heavenly...I can't wait to try it! Thanks so very much for sharing...