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Banana Cream Cheesecake

Banana Cream Cheesecake

Every now and again, we happen to have a couple of overripe bananas that we do not want to eat. The solution: make a banana cream cheesecake. Combine your leftover bananas with cream cheese and fresh strawberries, then you get the perfect fruity dessert.

banana strawberry cheesecake

  • 2⁄3 cup of sugar
  • 1 cup of cookie crumbs
  • 1 pound of cream cheese
  • 5 tbsp of unsalted butter
  • ¼ cup of sour cream
  • ½ cup of mashed banana
  • 2 tbsp of all-purpose flour
  • 4 eggs
  • 1 ounce of unsweetened chocolate, melted
  • 2 cups of fresh strawberries
  • whipped cream and chopped walnuts

Banana Cream Cheesecake

First of all, preheat your oven to 300 degrees F, then grease a round aluminum pan. Into a small bowl, combine the cookie crumbs along with 3 tablespoons of sugar. Pour in the melted butter and mix them together to incorporate. Press this mixture into the bottom of the pan until it’s ¾ of the way inside.

Secondly, in a food processor, put in the banana, remaining sugar, cream cheese, flour and sour cream. Pulse until it makes a smooth paste, then while the machine is still going, add the eggs, one at a time. Save one cup pf the cream for later, and pour the rest into the pan over the cookie crust. Add the melted chocolate and combine everything. You can even make patterns as you drizzle.

Bake in the oven for 45 minutes, then remove the cake from the pan and let it cool off. You can place it in the fridge after you cover it with some plastic wrap. While it cool off, you can start making the strawberry sauce. Put all of the strawberries into a blender and mix with 3 tablespoons of sugar until you get a smooth puree.

Lastly, serve each slice of banana cream cheesecake with a drizzle of strawberry sauce and garnish with whipped cream or chopped walnuts. To cut the cake perfectly, dip the knife in hot water in between cuts.

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