Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1/4 cup white sugar
- 3 eggs
- 1 (8 ounce) container sour cream
- 1/4 cup banana liqueur or mashed banana
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 2 bananas, sliced
Directions:
- Preheat oven: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Set aside.
- Prepare filling: In a large bowl, beat cream cheese and 1/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream, banana liqueur or mashed banana, and vanilla extract.
- Bake: Pour the filling over the crust. Bake for 50-55 minutes, or until the center is almost set.
- Chill: Chill in the refrigerator for 4 hours or overnight.
- Whip cream: Before serving, whip the heavy cream until stiff peaks form. Spread over the cheesecake.
- Garnish: Arrange banana slices on top.
- Delight in the lusciousness of this Banana Cream Cheesecake, savoring the creamy texture, the hint of banana, and the sweetness of whipped cream and fresh bananas. It’s a dessert experience like no other!
FAQs:
Q: Can I use a different fruit instead of bananas?
A: Absolutely! Experiment with strawberries, blueberries, or your favorite fruit for a personalized touch.
Q: Can I substitute banana liqueur with another flavor?
A: Yes, feel free to explore flavors like coconut or rum for a unique twist.
Q: How long does it keep in the refrigerator?
A: The Banana Cream Cheesecake can be stored in the refrigerator for up to 3-4 days for optimal freshness.
Conclusion:
In conclusion, this Banana Cream Cheesecake is a celebration of flavors and textures, making it an ideal dessert for any occasion. Treat yourself and your loved ones to a slice of this heavenly delight!