Strawberry Banana Delight (Print)
Swirls of creamy cheesecake mix with sweet strawberries and bananas over a rich graham crust, all topped off with pillowy whipped cream.
# Ingredients:
→ Crust
01 -
115 grams melted unsalted butter
02 -
50 grams sugar
03 -
180 grams crushed graham crackers
→ Cheesecake Filling
04 -
3 big eggs
05 -
120 grams sour cream
06 -
75 grams strawberries, diced
07 -
2 teaspoons vanilla
08 -
200 grams sugar
09 -
680 grams softened cream cheese
10 -
120 grams smashed banana
→ Topping
11 -
Banana slices, fresh
12 -
Strawberries, sliced, fresh
13 -
240 milliliters whipped cream
# Steps:
01 -
Heat your oven to 165°C. Mix the butter, sugar, and graham cracker crumbs in a bowl. Pack this mix tightly in the bottom of your 23-centimeter springform pan. Pop it in the oven for 10 minutes, then take it out and let it cool down all the way.
02 -
Grab a big bowl. Whip the cream cheese and sugar until there are no lumps. Mix in the sour cream and vanilla. Drop in an egg, blend, repeat till all three are mixed in and smooth.
03 -
Toss the mashed banana and chopped strawberries in with the cheesy stuff. Gently fold so it’s all mixed up.
04 -
Pour your filling over the crust. Slide it all in your hot oven. Bake for 50 to 60 minutes. You want the middle set and the outsides just a touch golden.
05 -
Turn off your oven, but leave the cheesecake in there for a bit with the door cracked. Let it get to room temp outside the oven, then pop it in the fridge at least 4 hours or overnight.
06 -
Spread whipped cream on top. Sprinkle on banana and strawberry slices. Cut up your cheesecake and keep it cold till it’s time to dig in.
# Notes:
01 -
Let everything from your fridge warm up before mixing—it helps make a smooth filling. Take it easy on mixing so you don’t get bubbles, because that can make cracks.