Directions
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Preheat your oven to 325°F (163°C). Grab a springform pan, which is perfect for cheesecakes because it allows for easy removal. In a mixing bowl, combine the crushed vanilla wafers with melted butter, stirring until fully moistened. This mixture serves as the foundation for your cheesecake, so it’s important to get it just right. Press this mixture firmly into the bottom of the pan to create a solid crust.
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In another bowl, beat the softened cream cheese. Add the sugar and vanilla extract. Using an electric mixer, blend the ingredients until you reach a smooth and creamy consistency. This part is tremendous, as the fragrant vanilla beautifully mingles with the cream cheese. Then, add the milk and cornstarch to the mixture, and mix until fully integrated.
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Gently fold in the sliced bananas. At this point, you’ll want to be careful not to mash the bananas too much. You want to maintain some lovely, soft banana pieces throughout your cheesecake, which gives it that homey feel. The taste of ripe bananas will shine through in every bite.
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Pour the cream cheese mixture over the crust. Spread the mixture evenly across the crust, smoothing the top with a spatula. This cheesecake will rise a little while baking, creating a lovely texture. Bake in the preheated oven for 45 to 50 minutes until the center is mostly set but still slightly jiggly.
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Once baked, let it cool. After removing it from the oven, allow the cheesecake to cool at room temperature for about an hour. Then, transfer it to the refrigerator and chill for several hours, or overnight if possible. This step is crucial for setting the flavors and achieving the right texture.
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Before serving, whip the heavy cream. Once the cheesecake has chilled and is set, take some heavy cream and whip it to stiff peaks. This can be used to spread on top of the cheesecake or served alongside each slice. It complements the sweetness of the cheesecake wonderfully, adding a light and airy finish to your dessert.
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