Heavenly Strawberry Banana Bliss Cheesecake
A delightful cheesecake that combines creamy cream cheese with the sweet juiciness of strawberries and the comforting essence of ripe bananas, perfect for any dessert table.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs For a crispy, buttery crust.
- 0.25 cups 1/4 cup granulated sugar Adds sweetness to the crust.
- 0.33 cups 1/3 cup unsalted butter, melted Provides richness.
For the filling
- 3 packages 3 (8 oz) packages cream cheese, softened Offers a creamy, smooth texture.
- 1 cups 1 cup granulated sugar Sweetens the cheesecake.
- 1 cups 1 cup sour cream Provides a tangy flavor.
- 3 large 3 large eggs Binds the ingredients.
- 1 teaspoon 1 teaspoon vanilla extract Infuses warmth.
- 1 cups 1 cup chopped strawberries Adds fruity flavor.
- 1 ripe banana 1 ripe banana, mashed Introduces creamy flavor.
For the topping
- 1 cups 1 cup sliced strawberries Enhances appearance and taste.
- 1 ripe banana 1 ripe banana, sliced Adds visual appeal.
- 2 tablespoons 2 tablespoons granulated sugar Helps draw out juices.
- 1 tablespoon 1 tablespoon lemon juice Brightens the topping.
Instructions
Preheat and Prepare
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
Make the Crust
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until combined and press firmly into the bottom of the prepared pan.
Create the Filling
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.
- Add sour cream and eggs one at a time, beating well after each addition.
- Stir in vanilla extract, chopped strawberries, and mashed banana until well combined.
Assemble
- Pour the cheesecake batter over the prepared crust and spread evenly.
Bake
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool.
Cool and Chill
- Allow cheesecake to cool completely, then refrigerate for at least four hours or overnight.
Prepare the Topping
- Mix sliced strawberries, sliced banana, granulated sugar, and lemon juice in a bowl until fruit is coated.
Serve
- Spoon the topping over the chilled cheesecake.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth batter. Feel free to use different fruits for variations. Mini cheesecakes can be made in a muffin tin.