Creamy Banana Cheesecake is delicious, fluffy and full of banana flavour. It’s the cheesecake you want to eat nonstop even when you’re full. It has a baked cheesecake vanilla crust and banana pudding cream with real honey-drizzled roasted bananas. Even the whipped cream tastes like a banana! Would you like a slice?
Ingredients:
Crust
- 300 g butter biscuits
- 2 tbsps vanilla sugar
- 140 g melted unsalted butter
- a pinch of salt
Banana cheesecake
- 500 g mascarpone room temp
- 160 g regular white sugar
- 2 tbsps cornstarch
- 2 tsps vanilla extract
- 3 eggs room temp
- 38 g banana pudding powder
- 500 ml semi-fat milk
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ⅓ tsp cardamom
- 4 ripen bananas
- 1 tbsp honey
Banana whipped cream
- 500 ml whipping cream
- 38 g banana pudding powder
- 500 ml semi-fat milk
- 16 g cream stiffener
What makes this banana cheesecake the tastiest cheesecake ever, is its creaminess. The extremely creamy banana cheesecake is baked for almost an hour but still gives you the delicious fluffy bite you can imagine.
Creamy banana cheesecake is very smooth and rich in flavour. It does taste like a banana!
I am not a huge fan of banana desserts, I find them very uninteresting, but this time.. oh man. DELICIOUSNESS!
WHY IS THIS THE BEST BANANA CHEESECAKE recipe?
It has everything that a great cheesecake can offer:
- well-baked crust – this crust is pre-baked in the oven for a few minutes. It’s extra crunchy with the taste of vanilla sugar that just makes everything extra yummy.
- baked with boiling water – to make sure this banana cheesecake will be as smooth as possible, without any cracks, and no lumps, you must bake it with a pot full of boiling water in the oven.
- spiced up (literally) – cinnamon, nutmeg and cardamom. My favourite autumn spices that make everything ten times better.
- banana pudding everywhere – banana pudding powder cooked in a small amount of milk. Strong banana pudding is added not only into the cheesecake batter but also into whipped cream. For the best taste possible!
- real bananas – roasting bananas in the oven works too, but I like the quicker version of it – fry the bananas on the pan with a tablespoon of honey. They are rich in flavour and add sweetness to the cheesecake.
how to make the cheesecake crust?
Preheat the oven to 180°C. Prepare a cake tin with a diameter of 25 cm and baking paper. In a food processor blend the butter biscuits until the consistency of flour.
In a bowl mix crushed biscuits, a pinch of salt, sugar and melted butter. Mix well with a fork and push into the bottom and sides of a cake tin.
Bake for 10 minutes. Take the crust out of the oven and let it cool.
How to make the creamy banana cheesecake:
Decrease the temperature of the oven to 150°C.
In a pot make a banana pudding with semi-fat milk according to the instructions on the packaging. Let the pudding cool completely.
In a pan, roast the bananas with honey. Fry until golden for 3 minutes on each side.
Mix the mascarpone on high speed until creamy. Add roasted bananas, cool banana puffing, and vanilla extract, and mix on high speed until they are fully combined.
Add cornstarch, and regular white sugar, cinnamon, cardamom, and nutmeg, and mix on medium-high speed again. Add eggs, one at a time, and mix on low speed until they are fully combined.
Prepare a baking tray with boiling water. Put a baking tray on the bottom of the oven.
Pour the cheesecake mixture into a cake tin and bake for 50-60 minutes. The cheesecake is well baked when it’s jiggly like jelly. Open the door on the oven and let the cheesecake in the oven for another hour.
Take the cheesecake out of the oven and let cool completely. When it’s cool, put it in the fridge for at least an hour.
Banana whipped cream:
Make a banana pudding with semi-fat milk according to the instruction on its packaging. Let it cool completely.
Whip the whipping cream with a cream stiffener until stiff. You can add a tablespoon of icing sugar if you like it sweeter.
Add cold banana pudding to the whipped cream. Mix them with a rubber spatula. Add banana whipped cream on top of the cold cheesecake. Put the cheesecake in the fridge for at least 5 hours, the best overnight.
would you like to see more desserts?
If you decide to make the Creamy banana cheesecake, please let me know on Instagram or Pinterest. I would love to see your messages, and pictures and if you make the banana cheesecake, please rate the recipe with stars. ❤️ Thank you.
Creamy Banana Cheesecake
Ingredients
Crust
- 300 g butter biscuits
- 2 tbsps vanilla sugar
- 140 g melted unsalted butter
- a pinch of salt
Banana cheesecake
- 500 g mascarpone room temp
- 160 g regular white sugar
- 2 tbsps cornstarch
- 2 tsps vanilla extract
- 3 eggs room temp
- 38 g banana pudding powder
- 500 ml semi-fat milk
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ⅓ tsp cardamom
- 4 ripen bananas
- 1 tbsp honey
Banana whipped cream
- 500 ml whipping cream
- 38 g banana pudding powder
- 500 ml semi-fat milk
- 16 g cream stiffener
Instructions
Cheesecake Crust
- Preheat the oven to 180°C . Prepare a cake tin with a diameter of 25 cm and a baking paper. In a food processor blend the butter biscuits until the consistency of flour.
- In a bowl mix crushed biscuits, a pinch of salt, sugar and melted butter. Mix well with a fork and push into the bottom and sides of a cake tin.
- Bake for 10 minutes. Take the crust out of the oven and let it cool.
Banana cheesecake
- Decrease the temperature of the oven to 150°C.
- In a pot make a banana pudding with semi-fat milk according to the instructions on the packaging. Let the pudding cool completely.
- In a pan, roast the bananas with honey. Fry until golden for 3 minutes on each side.
- Mix the mascarpone on high speed until creamy. Add roasted bananas, cool banana puffing, and vanilla extract, and mix on high speed until they are fully combined.
- Add cornstarch, and regular white sugar, cinnamon, cardamom, and nutmeg, and mix on medium-high speed again. Add eggs, one at a time, and mix on low speed until they are fully combined.
- Prepare a baking tray with boiling water. Put a baking tray on the bottom of the oven.
- Pour the cheesecake mixture into a cake tin and bake for 50-60 minutes. The cheesecake is well baked when it's jiggly like jelly. Open the door on the oven and let the cheesecake in the oven for another hour.
- Take the cheesecake out of the oven and let cool completely. When it's cool, put it in the fridge for at least an hour.
Banana whipped cream
- Make a banana pudding with semi-fat milk according to the instruction on its packaging. Let it cool completely.
- Whip the whipping cream with a cream stiffener until stiff. You can add a tablespoon of icing sugar if you like it sweeter.
- Add cold banana pudding to the whipped cream. Mix them with a rubber spatula. Add banana whipped cream on top of the cold cheesecake. Put the cheesecake in the fridge for at least 5 hours, the best overnight.
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