Strawberry Banana Cheesecake

 

Let’s talk about Strawberry Banana Cheesecake! This dessert is a perfect mix of creamy, fruity, and sweet. It combines the classic flavors of strawberries and bananas with the rich, smooth texture of cheesecake. You’ll love how the fresh fruit brightens up each bite.

Cheesecake has been around for a long time. Ancient Greeks even enjoyed a version of it! Today, there are many different kinds of cheesecake, from baked to no-bake. Some are topped with fruit, chocolate, or even caramel. But our Strawberry Banana Cheesecake brings a fresh and vibrant twist to this timeless dessert.

^{1 _{Why this Strawberry Banana Cheesecake is Special}} 

This Strawberry Banana Cheesecake recipe is extra special because it uses fresh, ripe fruit. We layer the bananas right into the cheesecake for extra banana flavor in every bite. The bright red strawberries on top make it look beautiful. The creamy filling and fruity topping create a delightful mix of tastes and textures you won’t forget!

Ingredients and Equipment

Before we start baking, let’s gather everything we need. Using fresh, high-quality ingredients will make your Strawberry Banana Cheesecake taste amazing! You’ll also need a few essential pieces of equipment. You might want to try our crispy fried cornbread recipe for a delightful Southern side dish.

**Equipment:**

* 9-inch springform pan
* Food processor or rolling pin
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Rubber spatula

Now, let’s get to the ingredients!

For the Crust

* 1 ½ cups graham cracker crumbs (about 10 full-sheet crackers)
* ¼ cup granulated sugar
* 6 tablespoons (3 ounces) unsalted butter, melted

For the Filling

* 3 (8-ounce) packages cream cheese, softened to room temperature (Philadelphia Cream Cheese recommended)
* 1 ½ cups granulated sugar
* 3 large eggs
* ½ cup sour cream
* 1 teaspoon pure vanilla extract

For the Topping

* 1 pint fresh strawberries, hulled and sliced
* 2 ripe bananas, sliced
* Optional: ¼ cup strawberry jam or apricot preserves for glazing

Making the Crust

The crust is the foundation of our cheesecake, so let’s make it delicious!

Crushing the Graham Crackers

First, we’ll crush the graham crackers into crumbs. If you have a food processor, put the graham crackers in and pulse until they’re finely ground.

If you’re using a rolling pin, place the graham crackers in a large zip-top bag. Seal the bag tightly, pressing out as much air as possible. Use the rolling pin to crush the crackers into fine crumbs. You can also place the crackers in a bowl and crush them with a potato masher. Make sure there are no large pieces left.

Mixing and Pressing the Crust

Next, pour the graham cracker crumbs into a medium-sized bowl. Add the sugar and melted butter. Mix everything with a fork or your fingers until the crumbs are evenly moistened.

Pour the crumb mixture into your springform pan. Using the bottom of a measuring cup or your fingers, firmly press the crumbs into an even layer across the bottom and slightly up the sides of the pan. A flat, compact crust is what we’re aiming for.

Pre-baking the Crust

You can pre-bake the crust for an extra crispy result. Preheat your oven to 350°F (175°C). For a fun breakfast treat, check out our mini cinnamon rolls recipe.

Place the springform pan on a baking sheet. Bake the crust for 8-10 minutes, or until it’s lightly golden brown. Keep a close eye on it so it doesn’t burn. Let the crust cool completely before adding the filling. This pre-baking step will prevent a soggy crust and provide a delightful crunch. Skipping this step is fine, but pre-baking enhances the texture.

Making the Cheesecake Filling

Preparing the Cream Cheese

Make sure your cream cheese is softened to room temperature. This is super important! Soft cream cheese will mix smoothly, creating a lump-free filling.

To soften cream cheese quickly, you can take it out of the refrigerator about an hour before you start. If you’re short on time, you can carefully microwave it in short bursts on a low power setting, checking frequently to avoid melting. You want it soft, not melted. Pressing it with a spoon helps determine its softness.

Incorporating the Sugar and Eggs

In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the sugar, about ¼ cup at a time, beating well after each addition. Make sure the sugar is fully incorporated before adding more. This creates a light and airy filling. Looking for a savory snack? Our Philly Cheesesteak Stuffed Cheesy Breadsticks are a must-try!

Next, add the eggs one at a time, mixing on low speed after each addition. Don’t overmix! Overmixing can incorporate too much air, leading to cracks in the cheesecake during baking. Just mix until each egg is combined. Scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.

Adding Flavor and Texture

Once the eggs are incorporated, stir in the sour cream and vanilla extract. The sour cream adds a subtle tang and richness to the filling, while the vanilla enhances the overall sweetness.

Mix until just combined. Again, avoid overmixing. You can also add a pinch of salt to enhance the flavors. Some people like to add a little lemon zest for extra zing! This is where you can get creative with your flavors, but remember, the strawberry and banana flavors will be prominent. A smooth, creamy, and flavorful filling is what we’re aiming for! For another decadent dessert, try our Cheesecake Brownies recipe.

Assembling and Baking the Strawberry Banana Cheesecake

Time to put everything together!

Layering the Bananas

Grab your cooled crust. Now, we’ll add a layer of bananas. This will give you delicious banana flavor throughout the cheesecake. Arrange the banana slices evenly over the bottom of the crust. You can overlap them slightly. A single layer is all you need. Don’t worry if they’re not perfect; they’ll be covered with the creamy filling. This banana layer adds a delightful surprise in every bite!

Pouring the Filling

Carefully pour the cheesecake filling over the banana layer in the crust. Spread it evenly with a spatula or knife. Try not to disturb the bananas too much. A gentle hand ensures a smooth and even cheesecake surface. Make sure the filling reaches all the way to the edges of the crust.

Baking the Cheesecake

Preheat your oven to 350°F (175°C). For a perfectly baked cheesecake without cracks, we’ll use a water bath. A water bath helps the cheesecake bake evenly and prevents it from drying out or cracking. This recipe is similar to our no-bake chocolate raspberry tart in its emphasis on fresh fruit.

Wrap the bottom of your springform pan tightly with heavy-duty aluminum foil (double layer is recommended) to prevent water from leaking in. Place the springform pan in a larger baking pan. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.

Carefully place the cheesecake in the preheated oven. Bake for 50-60 minutes or until the center is just set. It should still jiggle slightly when you shake the pan. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour. This helps prevent sudden temperature changes that can cause cracks. Then, remove it from the oven and let it cool completely on a wire rack before adding the topping. Patience is key for a perfect cheesecake! For more information about the health benefits of bananas, visit Healthline’s article on bananas.

Strawberry Topping and Chilling

Let’s add the finishing touch: the beautiful and delicious strawberry topping! For some inspiration for breakfast casseroles, visit our breakfast casserole recipe.

Preparing the Strawberries

While the cheesecake is cooling, prepare the strawberries. Hull and slice the strawberries. You can slice them in half, quarters, or even thinner if you prefer.

For an extra burst of flavor, you can macerate the strawberries. This means letting them sit in a bit of sugar to soften them and release their juices. Place the sliced strawberries in a bowl and sprinkle with a tablespoon or two of sugar. Gently toss them and let them sit for at least 30 minutes. This creates a juicy and flavorful topping. Learn more about the nutritional benefits of strawberries at Healthline’s guide to strawberries.

Topping and Chilling

Once the cheesecake is completely cooled, it’s time to add the strawberries. Arrange the sliced strawberries on top of the cheesecake in a beautiful pattern. You can create a circular design, fan them out, or simply scatter them evenly. Get creative! If you macerated the strawberries, spoon some of the juice over the top for extra shine and flavor.

Optional: For a glossy finish, warm up some strawberry jam or apricot preserves and brush it lightly over the strawberries.

Now, the most important part: chilling! Cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the cheesecake to firm up completely. Chilling is crucial for achieving the perfect creamy texture. A well-chilled cheesecake is a happy cheesecake!

Frequently Asked Questions

Strawberry banana cheesecake recipe

This Strawberry Banana Cheesecake recipe features a graham cracker crust, a creamy filling made with cream cheese, eggs, and sour cream, and a fresh strawberry and banana topping. The key steps include making the crust, preparing the filling, layering the ingredients, baking in a water bath, and chilling for several hours. Fresh, ripe fruit is crucial for the best flavor.

Strawberry banana cheesecake no-bake

While this recipe is for a baked cheesecake, you can adapt it to be no-bake. Instead of baking, you would use gelatin to set the filling. Dissolve unflavored gelatin in cold water, then heat it gently. Mix the warm gelatin into the cheesecake batter before adding the banana layer and chilling. A no-bake version will have a softer texture.

Strawberry banana cheesecake Philadelphia

Philadelphia cream cheese is a popular choice for cheesecake because of its smooth, creamy texture and slightly tangy flavor that complements the sweetness of the other ingredients. We recommend using Philadelphia cream cheese in this recipe for the best results, ensuring a classic cheesecake experience. It provides the ideal base for a rich and creamy filling.

Baked strawberry banana cheesecake

This recipe is for a baked strawberry banana cheesecake. Baking creates a firmer texture and a richer, more developed flavor compared to a no-bake cheesecake. The baking process also allows the flavors of the ingredients to meld together beautifully, resulting in a truly decadent dessert experience.

Serving and Enjoying Your Strawberry Banana Cheesecake

After chilling, carefully remove the cheesecake from the springform pan. Slice and serve! The creamy cheesecake, layered with fresh bananas and topped with juicy strawberries, is a delightful treat. You can garnish with extra strawberry slices, a dollop of whipped cream, or a sprig of mint.

Strawberry Banana Cheesecake pairs perfectly with a cup of coffee or tea. For a richer experience, serve with a glass of cold milk or a scoop of vanilla ice cream. Store leftover cheesecake in the refrigerator for up to 3 days. Enjoy every bite of this delicious combination of flavors and textures!

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