Cheesecake Banana
Yield
10 servingsPrep
25 minCook
1 hrsReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
1 ½ | cups |
graham cracker crumbs
|
* |
¼ | cup |
sugar
granulated |
|
Cheesecake | |||
1 | pound |
cream cheese
|
|
¼ | cup |
sugar
granulated |
|
2 | teaspoons |
lemon juice
|
|
4 | large |
eggs
large |
|
1 | cup |
sour cream
|
|
1 | cup |
bananas
mashed |
|
6 | tablespoons |
butter
melted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
355 | ml |
graham cracker crumbs
|
* |
59 | ml |
sugar
granulated |
|
Cheesecake | |||
453.6 | g |
cream cheese
|
|
59 | ml |
sugar
granulated |
|
1E+1 | ml |
lemon juice
|
|
4 | large |
eggs
large |
|
237 | ml |
sour cream
|
|
237 | ml |
bananas
mashed |
|
9E+1 | ml |
butter
melted |
Directions
CRUST: Preheat the oven to 350℉ (180℃).
Place the crumbs in a mixing bowl and add the butter and sugar.
Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan.
Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350℉ (180℃). Cool before filling.
CHEESECAKE: Preheat the oven to 350℉ (180℃).
In a large mixing bowl; beat the cream cheese, sugar and lemon juice together.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and the mashed bananas and blend well until very smooth.
Pour the mixture into the prepared crust and bake for 1 hour.
Cool in the oven, with the door propped open, until the cake is at room temperature.
Chill until serving time.