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Banana Cream Cheesecake

Banana Cream Cheesecake: The Ultimate Decadent Dessert

Indulge in the rich and creamy delight of this Banana Cream Cheesecake recipe. Perfect for any occasion, it’s easy to make and irresistibly delicious.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8 pieces
Calories: 280kcal
Cost: $15

Equipment

  • Mixing Bowl
  • Whisk
  • Wooden Spoon
  • Baking Mold
  • Saucepan

Ingredients

  • 1 cup sugar
  • 1/2 cup flour
  • 1 pinch salt
  • 2 cups half-and-half milk
  • 3 units egg yolks
  • 2 tablespoons butter
  • 1 mixture Cookie crumb mixture with butter for the base
  • 4 slices bananas

Instructions

  • In a mixing bowl, combine the sugar, flour, and salt; then gradually add the milk while stirring to blend smoothly.
  • Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens slightly.
  • In a separate bowl, beat the egg yolks lightly, then slowly temper them with some of the hot mixture before combining everything back in the saucepan.
  • Remove the pot from heat and stir in the butter until fully melted and incorporated.
  • Press the cookie base into a mold, arrange the sliced bananas on top, pour the cream mixture over them, and bake at 175°C for 15 minutes.

Notes

This cheesecake keeps well in the fridge for up to three days. For freezing, wrap individual slices tightly in plastic wrap. To avoid browning, sprinkle lemon juice over banana slices before adding them. For best results, let the cheesecake rest before slicing to enhance the flavor. Enjoy garnishing with whipped cream or a caramel drizzle for a touch of elegance!

Nutrition

Calories: 280kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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