This recipe for banana cheesecake calls for very ripe bananas. You can whip up this easy banana cheesecake recipe in no time!
Ingredients:
Filling:
4 large, ripe bananas, mashed
1/2 c. sour cream
3 8-ounce packages cream cheese, softened
5 eggs
1 1/4 c. granulated sugar
1/2 c. sour cream
3 8-ounce packages cream cheese, softened
5 eggs
1 1/4 c. granulated sugar
Crust:
2 ½ c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. butter, melted
Directions:
For the filling:
Combine the mashed bananas and sour cream together until smooth. Set this mixture aside for 1-2 hours for flavors to blend.
Combine the mashed bananas and sour cream together until smooth. Set this mixture aside for 1-2 hours for flavors to blend.
For the crust: Preheat oven to 350°F.
In a medium size bowl, combine the graham cracker crumbs and the melted butter. Press the moistened crumb mixture into a 9-inch springform pan, covering the bottom and ½ inch up the side. Set the springform pan aside.
In a medium size bowl, combine the graham cracker crumbs and the melted butter. Press the moistened crumb mixture into a 9-inch springform pan, covering the bottom and ½ inch up the side. Set the springform pan aside.
For the filling:
Beat the sugar and three of the eggs together using a food processor or electric mixer. Mix until it becomes light yellow in color. Add the cream cheese and blend together until the mixture is completely smooth. Add the remaining two eggs, one at a time. Add the banana-sour cream mixture. Blend everything well. Pour this mixture into the prepared springform pan.
Beat the sugar and three of the eggs together using a food processor or electric mixer. Mix until it becomes light yellow in color. Add the cream cheese and blend together until the mixture is completely smooth. Add the remaining two eggs, one at a time. Add the banana-sour cream mixture. Blend everything well. Pour this mixture into the prepared springform pan.
Bake for one hour and 15 minutes. At the end of this time, turn the oven off. Leave the cake in the oven for approximately one hour more, or until the center of the cheesecake no longer jiggles. Run a knife around the edges of the still-warm pan, and then cool the cheesecake completely. Serve chilled, and topped with a dollop of whipped cream or drizzled with caramel sauce. This recipe for banana cheesecake teaches you how to make banana cheesecake quickly and easily.
Article Source: http://EzineArticles.com/?expert=Jay_Wesley
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