Perfect Banana Strawberry Cheesecake

This luscious banana-strawberry cheesecake combines the tropical sweetness of bananas with bright strawberries in a creamy, indulgent dessert that's perfect for special occasions. The graham cracker crust provides the ideal crunchy foundation for the silky filling that's bursting with fresh fruit flavor.

I first made this cheesecake for my sister's birthday when she requested something "fruity but not too light." The combination of creamy banana and fresh strawberries was such a hit that it's now requested at nearly every family celebration.

Ingredients

• Graham cracker crumbs: Create the perfect crunchy foundation. I recommend using honey graham crackers for added sweetness.
• Unsalted butter: Gives the crust structure. Be sure to fully melt it for proper binding.
• Ripe bananas: Provide natural sweetness and moisture. Choose very spotty bananas for maximum flavor.
• Lemon juice: Prevents browning and adds a subtle tang. Use fresh for best results.
• Cream cheese: Forms the creamy base. Bring to room temperature for at least 1 hour before using.
• Granulated sugar: Balances the tanginess of the cream cheese. Regular white sugar works perfectly.
• Large eggs: Bind the filling together and create structure. Room temperature eggs incorporate better.
• Sour cream: Adds richness and moisture. Full fat varieties give the best texture.
• Vanilla extract: Enhances all the other flavors. Pure extract rather than imitation makes a difference.
• All-purpose flour: Helps stabilize the filling to prevent cracks. Measuring with a light hand is key.
• Fresh strawberries: Provide bright flavor and color. Choose ripe berries with deep red color.

Step-by-Step Instructions

Prepare the pan:

Begin by preheating your oven to 325°F and thoroughly greasing your springform pan. Take time to ensure every crevice is coated to prevent sticking. A light coating of cooking spray followed by a parchment paper circle on the bottom provides extra insurance against sticking.

Create the crust:

Combine graham cracker crumbs with completely melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan using the bottom of a measuring cup or glass. Create an even layer with a slight lip around the edges. The more firmly you press, the less likely your crust will crumble when slicing.

Prepare the fruit:

Mix mashed bananas with lemon juice immediately to prevent browning. The acid in the lemon juice will halt the oxidation process that turns bananas brown. Use a fork for a chunkier texture or a food processor for a smoother consistency. Set this mixture aside while preparing the filling.

Mix the filling base:

Beat the room temperature cream cheese and sugar on medium speed until completely smooth with no lumps whatsoever. This typically takes 2 to 3 minutes. Scrape down the sides of the bowl frequently to ensure everything is incorporated. The mixture should be silky smooth before moving forward.

Add the eggs:

Add eggs one at a time, beating for 20 to 30 seconds after each addition. This gradual incorporation prevents overbeating which can introduce too much air and cause cracks. The mixture should remain smooth but not fluffy. Scrape down the sides of the bowl after each egg.

Complete the batter:

Fold in sour cream, vanilla extract, and flour using a gentle hand. Overmixing at this stage can make the cheesecake dense. Then carefully fold in the banana mixture and strawberries using a silicone spatula with a cutting motion to preserve the fruit integrity while ensuring even distribution.

Bake the cheesecake:

Pour the batter into your prepared crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles. Place in the preheated oven and bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly when shaken.

Cool gradually:

Turn off the oven but leave the cheesecake inside with the door closed for one hour. This slow cooling process prevents the dramatic temperature change that causes cracks. After an hour, remove the cheesecake and let it continue cooling at room temperature until completely cool.

Chill thoroughly:

Once the cheesecake reaches room temperature, cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to set properly for the perfect slice.

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The real secret to this cheesecake is using truly ripe bananas those with plenty of brown spots. My grandmother taught me that a banana isn't ready for baking until it looks past its prime for eating. The ripening process converts starches to sugars, giving your cheesecake that distinctive sweet banana flavor that perfectly complements the tartness of fresh strawberries.

Preventing Cracks

Water baths aren't strictly necessary for this recipe because the banana adds moisture, but if you want extra insurance against cracks, place the springform pan inside a larger pan filled with an inch of hot water during baking. Make sure to wrap the outside of your springform pan with heavy aluminum foil to prevent water seepage.

A sudden temperature change is the main culprit behind cheesecake cracks. Following the gradual cooling method in this recipe dramatically reduces the risk. If you do end up with a crack, don't worry simply top the cheesecake with additional fresh strawberries and a dusting of powdered sugar before serving.

Remember that some cracks are purely cosmetic and don't affect the delicious taste of your cheesecake. Many professional bakers consider these natural cracks a sign of a homemade authentic dessert.

Storage and Freezing

This cheesecake will keep in the refrigerator for up to 5 days when stored in an airtight container. The flavor actually improves after the first day as the fruit flavors have more time to permeate the filling.

For freezing, cool the cheesecake completely, then remove it from the springform pan and place on a cardboard round. Wrap tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Individual slices can also be frozen by wrapping each piece separately. This is perfect for those times when you want just a single serving of something decadent without defrosting an entire cake.

Serving Suggestions

This cheesecake pairs beautifully with a dollop of lightly sweetened whipped cream. For an extra special presentation, try making a quick strawberry sauce by pureeing fresh strawberries with a bit of sugar and lemon juice.

For a banana split inspired dessert, serve each slice with a scoop of vanilla ice cream, chocolate sauce, and chopped nuts. The contrast between the cold ice cream and room temperature cheesecake creates a delightful textural experience.

A drizzle of caramel sauce and a sprinkle of toasted coconut brings out the tropical banana notes in this dessert, making it reminiscent of a banana foster cheesecake with the added brightness of strawberries.

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Frequently Asked Questions

→ How do I prevent cracks in the cheesecake?

To prevent cracks, bake the cheesecake at the correct temperature, avoid overmixing the batter, and let the cheesecake cool slowly in the oven after baking.

→ Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but ensure they are thawed and drained well to avoid excess moisture in the cheesecake.

→ How long should I refrigerate the cheesecake before serving?

Allow the cheesecake to refrigerate for at least 4 hours or overnight to properly set for the best texture and flavor.

→ What can I use instead of graham cracker crumbs for the crust?

You can substitute graham cracker crumbs with digestive biscuits, vanilla wafers, or crushed cookies depending on your preference.

→ Can I freeze this banana strawberry cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.