Directions
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Preheat the oven to 325°F (160°C). This step is crucial as it ensures a tremendous baking environment for the cheesecake.
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In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. This will form a rich foundation for our cheesecake.
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Press the mixture firmly into the bottom of a springform pan, ensuring that the crust has an even layer.
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In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth. You should aim for a tremendous fluffy consistency here.
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Add the eggs one at a time, mixing well after each addition to incorporate air for a lighter filling.
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Stir in the mashed bananas and sour cream until the mixture is well combined, creating a luscious texture that is irresistible.
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Pour the cheesecake batter over the crust, smoothing it out for an even finish.
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Bake in the preheated oven for 55-60 minutes. The center should be set but slightly jiggly, indicating it’s baked just right.
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Let the cheesecake cool in the pan, then chill in the refrigerator for at least 4 hours. This will help meld the flavors beautifully.
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Before serving, sprinkle with 1/4 cup sugar and adorn with sliced strawberries and bananas on top for a fresh touch.
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