Banana Cheesecake with Homemade Whipped Cream

Name: Banana Cheesecake with Homemade Whipped Cream
Prep time: 25 min
Cook time: 90 min
Total time: 415 min
Yield: ['8', '1 10-inch cheesecake']
Ingredients: 20 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®); 0.25 cup margarine; 24 ounces cream cheese, softened; 0.66666668653488 cup white sugar; 2 tablespoons cornstarch; 3 large eggs; 0.75 cup mashed bananas; 0.5 cup heavy whipping cream; 1 tablespoon vanilla extract; 2 cups heavy whipping cream; 0.25 cup white sugar, or to taste; 1 tablespoon vanilla extract

3.20 (5)

⏱ 415 mins 🍽 ['8', '1 10-inch cheesecake'] 🏷 Dessert

This dessert features a creamy banana cheesecake inspired by a popular restaurant version. It has a base made from vanilla cookies and is finished with a light homemade whipped cream topping. The filling combines cream cheese with mashed bananas for a rich flavour. Allow several hours for chilling to achieve the perfect texture before serving. This recipe yields one 10-inch cheesecake, ideal for sharing with guests.

Ingredients

20 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
0.25 cup margarine
24 ounces cream cheese, softened
0.66666668653488 cup white sugar
2 tablespoons cornstarch
3 large eggs
0.75 cup mashed bananas
0.5 cup heavy whipping cream
1 tablespoon vanilla extract
2 cups heavy whipping cream
0.25 cup white sugar, or to taste
1 tablespoon vanilla extract

Method

Heat your oven to 350 degrees F (175 degrees C).
Prepare the crust by processing the cookies in a food processor to fine crumbs. Blend in the margarine, then press the mixture firmly into the base of a 10-inch springform pan. Place it in the refrigerator.
For the filling, use an electric mixer to beat the softened cream cheese until smooth. Incorporate the sugar and cornstarch fully. Add the eggs individually, mixing thoroughly after each one. Beat in the mashed bananas, cream, and vanilla extract. Transfer this filling onto the chilled crust and set the pan on a baking sheet.
Bake in the preheated oven for 15 minutes. Lower the temperature to 200 degrees F (95 degrees C) and bake further until the centre is nearly set, about 1 hour 15 minutes. Take it out and place it on a wire rack.
Carefully run a knife around the inside edge of the pan. Let the cheesecake cool at room temperature for about 1 hour. Then refrigerate it until it is completely cold, for 4 hours to overnight.
To make the whipped cream for serving, beat the cream in a chilled bowl with an electric mixer until it becomes frothy. Add the sugar and vanilla gradually, continuing to beat until soft peaks form.
Cover the chilled cheesecake with the prepared whipped cream.

Nutrition (per serving)

Calories936 kcal

Fat72 g

Sugars26 g

Protein12 g

Sodium504 mg

Recipe details

CategoryDessert

AuthorAllison