Banana Cheesecake


by: Anncoo

This cheesecake combines the sweet flavor of ripe banana, real yummy!


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serves: 8

100 g Marie biscuits, crushed

80 g Melted butter

2 tbsp Overly ripe bananas (about 200 g)

1/2 lemon juice

250 g Cream cheese at room temperature

65 g Sugar

4 tbsp Sour cream

1 tbsp Corn starch

1 tsp Vanilla extract

2 large Eggs lightly beaten

some fresh bananas for topping

Nutrition Facts
Banana Cheesecake

Servings Per Recipe: 8

Amount per Serving

Calories: 342

  • Total Fat: 23.5 g
  •     Saturated Fat: 12.9 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 106.3 mg
  • Sodium: 331.1 mg
  • Total Carbs: 29.6 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 17.5 g
  • Protein: 5.2 g

how is this calculated?

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1.  Line and grease a 8" cake pan.

2.  Mash bananas and lemon juice together with a fork; set aside.

3.  In a mixing bowl beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch and vanilla extract.

4.  Add beaten eggs in 3 batches; beat on low speed until just combined. Fold in banana mixture and mix well.

5.  Pour into crust and steam bake at 160C for 40-45 minutes or center is almost set.

6.  Cool on wire rack for few minutes and carefully run a knife around edge of pan; cool 1 hour longer.

7.  For the cake decoration, top the cheesecake with sliced of fresh banana and some melted semi-sweet chocolate or ganache cream.

8.  To prevent the banana from turning brown, mix 1 tbsp apricot gel with 2 tbsp hot water then brush a thin layer of apricot get on cheesecake.

9.  Slice bananas to equal thickness and place on top of cheesecake. Brush apricot gel evenly on sliced bananas, then drizzle or pipe melted chocolate over it.

10.  Chill cheesecake for several hours or till next day before serving.

Cooks' note:
For cutting cake - dip your knife in hot water and quickly dry it off before each cut.

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