Irresistible Banana Cheesecake: The Divine Dessert That Will Melt in Your Mouth!
Ingredients (for a 24cm pan - makes 8-10 servings)
Base:
200g cornstarch cookies (or Maria biscuits)
100g melted butter
Filling:
500g cream cheese (at room temperature)
3 ripe bananas, well mashed (the riper, the sweeter and tastier!)
3 eggs
200ml heavy cream (or whipping cream)
1 cup sugar (adjust if the bananas are too sweet)
1 tablespoon lemon juice (to prevent the banana from darkening)
1 teaspoon vanilla extract
Pinch of salt
Topping
(optional, but recommended!):
2 sliced bananas
Ready-made or homemade caramel (melt 1 cup of sugar with a little water)
Whipped cream for decoration
Preparation Method
Step by Step:
Preheat the oven to 180°C and grease a baking pan. Removable ring mold with butter.
Make the base:
Crush the cookies in a blender or food processor until they become crumbs. Mix with the melted butter. Press into the bottom of the mold and freeze for 10 minutes (or bake for 10 minutes to make it crispy).
Prepare the filling:
In a blender or mixer, beat the cream cheese until creamy. Add the mashed bananas, sugar, eggs (one at a time), heavy cream, lemon juice, vanilla, and salt. Beat until smooth and homogeneous. No lumps!
Assemble and bake:
Pour the filling over the base. To prevent cracking, bake in a water bath: place the mold inside a larger one with hot water halfway up the sides. Bake for 50-60 minutes (the center should jiggle slightly, like gelatin).
Cool gently:
Turn off the oven, open the door, and let it cool inside for 1 hour. Then, refrigerate for at least 6 hours (better overnight – patience is everything!).
Epic finishing touch:
Unmold, cover with slices of caramelized banana (sauté in a pan with a little butter and sugar) and drizzle with caramel. Top with whipped cream to make it divine!
Tips
Variation: Add cinnamon or melted chocolate to the filling for a twist.
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