Baker’s Delight: Banana Cheesecake

On Valentine’s Day Jeremy and I went to a favorite restaurant. For dessert I decided to try Fresh Banana Cheesecake (the favored choice of the restaurant owner). I like bananas, I like banana bread, I like banana muffins, but somehow anything else banana never really appeals to me. However, that first bite of banana cheesecake was unbelievably delicious. It tasted somewhat like banana cream pie (which I guess I also like), but even better.

Since then I’ve been dreaming about making it at home. Last week I decided to give it a try. I’d done recipe research and concocted my own. And to make it even more challenging, I decided to try baking it in my crockpot (why not try two variables in my first go at it?!). It turned out quite well (thought admittedly not quite as memorable as the piece I’d eaten). And until I try another piece someday, this is the best it will get.

The standard cheesecake crust is typically crushed cookies of some sort. Being gluten-free around here, I decided instead to try a shredded coconut crust. I mixed it with melted butter and cinnamon. However, feel free to use your crust of choice.

Also, I used a 1 1/2 quart corning ware dish to make my cheesecake, since I was using the crockpot. To bake in the oven in a springform pan, you will likely need to double the ingredients.

BANANA CHEESECAKE
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Crust:
1 1/2 c. shredded coconut
2-3 Tbsp melted butter
3/4 tsp cinnamon

Filling:
1 1/2 blocks of full-fat cream cheese (room temperature)
1/3 c. sugar
1 1/2 tsp lemon juice
2 eggs
1/2 c. plain yogurt
2 just ripe bananas, mashed

Press your desired crust onto the bottom and slightly up the sides of a lightly greased 1 1/2 quart pyrex or corning ware dish.

In a bowl beat together the cream cheese, sugar, and lemon juice. Add the eggs one at a time, beating thoroughly between each. Stir in the plain yogurt and the mashed banana. Pour the mixture into the prepared pan.

Add 1 cup of water to the bottom of your crockpot (I used 6 quart). Lower the dish inside. Cover and cook on high for 2-3 hours. The cheesecake is done when the edges are no longer shiny and have set. (It took close to 3 hrs for mine.) Let the cheesecake sit in the cooling crockpot for about an hour. Chill for 2 hours before serving.

Garnish with freshly whipped cream, chopped pecans, chocolate drizzle. Or just eat plain for breakfast. 🙂

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5 responses

  1. Thanks, Stephanie for the ideas and the link. Yesterday I made some home-made cream cheese from our home-made yogurt and successfully turned it into a beautiful blue-coloured cream-cheese frosting for a big cinnamon-yogurt coffee cake. It was a birthday cake for my godson’s first birthday and turned out beautifully (served 12 people!) The frosting was a little lumpy admittedly (might try whizzing it up in my electric blender next time) but it tasted amazing! I just added some powdered sugar and vanilla essence..

  2. Hannah,
    I’ve never made my own cream cheese, but it can be done. As for its performance in a Cheesecake, I don’t know. If make your own and use it for cheesecake, let us know how it turned out!
    There are many links like this one (http://www.instructables.com/id/How-to-Make-Cream-Cheese/) that tell how to make cream cheese from plain yogurt. Basically you put the yogurt in a dish towel or cheesecloth and let the whey drip out overnight. Hope this helps!
    Happy cream cheese making.

    Stephanie

  3. Pingback: Betty’s “Be My Valentine!” Chocolate Cheesecake Recipe « The Cooking Channel

  4. Also any ideas for making cream cheese? It’s just that it’s so expensive over here and you need a LOT for making cheese cake!! Any help would be much appreciated!! 🙂

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