Banana Cheesecake

Do you go bananas over cheesecake ? If so then this banana cheesecake will settle you down ! A lovely vanilla flavoured cookie-crumb base with a creamy banana filling.

Banana Cheesecake
Prep time: 
Cook time: 
Total time: 
For the cheesecake crust
  • 20 vanilla cream-filled sandwich style cookies
  • ¼ cup margarine, melted
For the filling
  • 680 g cream cheese, softened
  • ⅔ cup sugar
  • 2 tablespoons cornflour
  • 3 eggs
  • ¾ cup mashed banana
  • ½ cup whipping cream
  • 2 teaspoons vanilla extract
  • shredded coconut, for topping (optional)
  1. Use a blender to finely chop the cookies. Add margarine and blend until they are well combines.
  2. Press mixture into the bottom of a 23 cm springform pan and smooth it out. Refrigerate the crust while you make the filling.
  3. Beat cream cheese with electric mixer until creamy. Beat in sugar and cornflour followed by the eggs (one at a time).
  4. Beat in the bananas, whipping cream, and vanilla. Pour mixture into crust.
  5. Place pan on a baking sheet and bake in a 175°C oven for 15 minutes.
  6. Reduce oven temperature to 95°C and bake an additional 75 minutes, or until centre is almost set, adding coconut for the last 20 minutes.
  7. Allow to cool completely before removing rim of pan. (Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.)
  8. Refrigerate, uncovered, at least 6 hours.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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