Instructions
1. Prepare the crust
- Preheat your oven to 350°F (175°C). This ensures the temperature is steady when baking the crust and helps it set properly.
- In a medium-sized mixing bowl, combine 2 ¼ cups of graham cracker crumbs, 3 tablespoons of sugar, and ½ cup of melted butter. Stir them together until all the crumbs are coated with the butter and the mixture begins to clump together.
- Transfer the crumb mixture into a 9-inch springform pan. Use your fingers or the back of a spoon to press the crumbs evenly along the bottom and slightly up the sides of the pan, creating a firm base.
- Bake the crust in the preheated oven for about 10 minutes. You should notice the edges of the crust beginning to turn golden brown, and the aroma of toasty graham crackers will fill your kitchen. Once baked, remove the pan from the oven and allow the crust to cool completely before adding the filling. This prevents the filling from melting into a hot crust and ensures a clean texture.
2. Prepare the filling
- In a large mixing bowl, beat 680 g of softened cream cheese with an electric mixer on medium speed until smooth and creamy. The cream cheese should be soft to the touch to avoid lumps in the filling.
- Gradually add 1 cup of sugar to the cream cheese, mixing constantly until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Next, add ¼ cup of sour cream and ½ cup of mashed bananas to the mixture. The mashed bananas should be ripe and mashed until smooth to avoid any chunky texture. Mix well until the mixture is completely smooth and homogenous.
- Add the eggs one at a time, mixing on low speed after each addition. This step is crucial to prevent overbeating the eggs, which could lead to cracks in the cheesecake during baking. Make sure each egg is fully incorporated before adding the next.
- Finish the mixture by adding 3 tablespoons of flour and 1 teaspoon of vanilla extract. The flour helps to stabilize the filling, while the vanilla adds a subtle depth of flavor. Mix until the batter is completely smooth and all ingredients are well combined. Be careful not to overmix, as this could introduce excess air into the batter.
3. Baking
- Once the crust has cooled, pour the prepared cheesecake filling over the crust in the springform pan. Use a spatula to spread the filling evenly, ensuring it fills the pan without any gaps.
- Bake the cheesecake at 350°F (175°C) for 50 to 60 minutes. The cheesecake is done when the edges are set and lightly golden, but the center should still have a slight wobble when you gently shake the pan. It’s important not to overbake, as the filling will firm up as it cools.
- Once the cheesecake is baked, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for about 1 hour. This gradual cooling process prevents the cheesecake from sinking or cracking due to a sudden temperature change.
4. Cooling & Serving
- After the cheesecake has cooled in the oven for 1 hour, transfer it to the countertop to continue cooling. Then, refrigerate the cheesecake for at least 4 hours to let it firm up. For best results, let it chill overnight to fully set and develop the flavors.
- When you’re ready to serve, garnish the cheesecake with freshly whipped cream, banana slices, and a dusting of powdered sugar for a touch of elegance. You can also drizzle caramel sauce over the top for extra sweetness and a beautiful presentation.
Enjoy your homemade banana cream cheesecake! This dessert is perfect for family gatherings, special occasions, or just when you crave something indulgent and comforting.
