Indulge in the delightful combination of ripe bananas and juicy strawberries with this irresistible Banana Strawberry Cheesecake Fantasy. Perfect for any occasion, this creamy and fruity cheesecake will be a hit with family and friends.
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Following the success of my Strawberry Crunch Cheesecake and Strawberry Pop Tart Blondies, I was inspired to develop another exciting recipe!
Conclusion: This Banana-Strawberry Cheesecake Fantasy is a decadent dessert that combines the classic flavors of banana and strawberry with a rich, creamy cheesecake. Whether for a special occasion or just to satisfy your sweet tooth, this cheesecake is sure to impress. Enjoy!
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FAQs
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture, but you can use frozen strawberries in a pinch. Make sure to thaw and drain them well before using.
Can I substitute the bananas?
Yes, you can substitute bananas with another fruit puree such as mango or peach for a different flavor profile.
How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 ripe bananas, mashed
3 tablespoons lemon juice
4 (8 oz) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 1/2 cups chopped strawberries
Instructions :
Preheat oven to 325ยฐF (160ยฐC). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press onto the bottom of the prepared pan.
In another bowl, combine mashed bananas and lemon juice. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, and flour until smooth and well combined.
Fold in mashed banana mixture and chopped strawberries gently until evenly distributed.
Pour the batter into the prepared crust and smooth the top with a spatula.
Bake for 60-70 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
Remove from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.