Creamy Banana Cheesecake
8 servings
60 minutes
Creamy banana cheesecake is a delicate and exquisite treat from American cuisine, inspired by classic European desserts. Its velvety texture combines creamy lightness with the caramelized sweetness of bananas, creating a harmony of flavors. The crunchy cookie base pleasantly contrasts with the airy filling, while vanilla notes add sophistication. This cheesecake is perfect for festive gatherings or cozy family tea times. Chilled, it reveals the full depth of flavor, making each bite a true gastronomic delight.
1
For the base: melt the butter, mix with the cookies; the mixture should be sticky, add a little milk, cream or sour cream if necessary. Spread the mixture in a baking dish, distributing it along the bottom and sides; form high edges.
- Butter: 30 g
- Cookie: 400 g
- Cream 20%: 200 ml
- Sour cream 15%: 200 g
2
For the filling: combine cream, sour cream, 100 g of sugar, vanilla sugar, and beat well with a mixer, then add starch, mix well, and introduce eggs one by one, beating for 1-2 minutes after each. In a pan, melt butter, add 3 tsp of sugar, sauté briefly, then add bananas cut into small cubes and sauté them for 2-3 minutes while stirring constantly.
- Cream 20%: 200 ml
- Sour cream 15%: 200 g
- Sugar: 3 teaspoons
- Vanilla sugar: 1 teaspoon
- Potato starch: 1.5 tablespoon
- Chicken egg: 4 pieces
- Butter: 30 g
- Sugar: 3 teaspoons
- Bananas: 2 pieces
3
Layer bananas at the bottom of the pan, then pour in the creamy mixture (some bananas will rise to the top, but that's okay), place in a preheated oven at 170 degrees and bake for about 1 hour (you can check readiness by the consistency of the filling; if you slightly shake the pan and the filling 'doesn't jiggle' — then the pie is ready. Turn off the oven, slightly open the door (if there's no stopper, place a towel) and let the pie 'rest' there for a bit, then take it out and cool at room temperature and keep in the fridge for 1-2 hours before slicing into portions.
- Bananas: 2 pieces