Servings: 8 pieces
Calories: 300kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Baking dish
- Saucepan
Ingredients
- 1 cup sugar
- 0.5 cup flour
- 1 pinch salt
- 2 cups half-and-half milk
- 3 egg yolks
- 2 tablespoons butter
- 1 base Cookie crumb base mix crushed cookies with melted butter
- 4 bananas sliced
Instructions
- Combine the sugar, flour, and pinch of salt in a mixing bowl; whisk until evenly distributed.
- Pour in the half-and-half milk slowly, stirring constantly to avoid lumps.
- Pour the mixture into a saucepan over medium heat, stirring continuously until thickened.
- Beat the egg yolks in a separate bowl, then temper them with a small amount of the hot mixture; add back to the saucepan.
- Cook over low heat, stirring until thickened further.
- Remove from heat and stir in the butter until fully incorporated.
- Press the cookie crumb base firmly into a baking dish; arrange sliced bananas evenly over the crust.
- Pour the creamy filling on top, spreading gently to cover the bananas.
- Bake at 175°C for about 15 minutes, until the edges are set and the center jiggles slightly.
- Let the cheesecake cool completely before serving.
Notes
To prevent bananas from browning, brush them lightly with lemon juice before layering them. For a richer texture, swap half-and-half with whole milk or heavy cream, or use graham crackers for the crust. Decorate with extra banana slices, whipped cream, or caramel drizzle for visual appeal. Leftovers should be refrigerated within two hours; consume within three days for best flavor.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
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