Banana Cream Cheesecake

 

Ingredients:

For the base:

• 1 1/2 cups crushed vanilla cookies
• 1/4 cup melted butter

For the filling:

• 3 packages cream cheese (8 ounces each), at room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 ripe bananas, mashed

For the banana cream:

• 1 cup of milk
• 1/2 cup of sugar
• 2 egg yolks
• 1 tablespoon of corn flour (cornstarch)
• 2 ripe bananas, sliced
• 1 teaspoon vanilla extract

For decoration:

• 1 banana, sliced
• Whipped cream (optional)

Instructions:

1. Prepare the base:
   • Preheat the oven to 180°C (350°F).
   • Mix the crushed cookies with the melted butter. Press the mixture into the bottom of a springform pan.
   • Bake for 10 minutes and let cool.
2. Prepare the filling:
   • Beat cream cheese, sugar, and vanilla extract until smooth.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the mashed bananas.
   • Pour the filling over the cooled base and bake for 50-60 minutes.
3. Prepare the banana cream:
   • In a saucepan, mix the milk, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
   • Remove from heat and add the banana slices and vanilla. Let it cool.
4. Assemble the cheesecake:
   • Once the cheesecake is cooked and cooled, spread the banana cream on top.
   • Garnish with fresh banana slices and whipped cream if desired.
5. Refrigerate:
   • Refrigerate the cheesecake for at least 4 hours before serving.

Enjoy your delightful Banana Cream Cheesecake.