Banana Cheesecake
Ingredients
For the cheesecake:
- 16 ounces cream cheese the solid, unwhipped variety
- 1 cup granulated sugar
- 3 large eggs
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon Salt
- 2 cups sour cream
- 1 cup ripe bananas mashed, about 2 bananas
For the graham cracker crust:
- 9 graham crackers crushed
- 5 tablespoons unsalted butter melted, plus more for brushing the pan
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
To make the graham cracker crust:
- Preheat oven to 325 degrees. In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers.
- In a medium bowl, combine graham cracker crumbs, butter, sugar, and cinnamon. Pour into a 8-inch springform pan, using the bottom of a measuring cup to pack the crumbs evenly on the bottom.
- Bake until starting to brown and fragrant, 10 to 15 minutes. Remove from oven and cool to room temperature, about 30 minutes.
- Once cool, wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set in a large roasting pan lined with a dish towel. Bring a kettle of water to boil.
To make the cheesecake:
- Preheat the oven to 350 degrees.
- In a small bowl, mix together the mashed banana and the lemon juice.
- With a standing mixer and the whisk attachment, beat the cream cheese and sugar on medium speed until very smooth, about 3 minutes.
- Add the eggs one at a time, beating until smooth after each one. Scrape down the sides of the bowl as needed.
- Add the vanilla and salt and beat until just incorporated. Then add the sour cream and mix until just blended.
- Brush the inside of the springform pan with melted butter (being careful not to disturb the graham cracker crust). Carefully pour the filling into the pan. Set the roasting pan, with the cheesecake, on an oven rack and pour boiling water into the roasting pan until it reaches about halfway up the sides of the pan.
- Bake the cheesecake in the water bath for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour.
- Remove from oven and transfer to a wire rack and cool until barely warm, 1 hour. Run a knife around the inside edge of the springform pan to loosen the cake when you unmold it later.
- Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
- To unmold the cheesecake, wrap a kitchen towel wet with hot water around the cake pan for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter. Let the cheesecake sit at room temperature for 30 minutes before serving.
Notes
For a richer and denser cheesecake, replace the 3 whole eggs with 6 egg yolks. Then save the leftover whites to make meringue.
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