Banana cheesecake

  • 30 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print


Banana cheesecake
  • 150 gram digestive biscuits
  • 70 gram unsalted butter, melted
  • 2 teaspoon ground cinnamon
  • 500 gram light cream cheese, at room temperature
  • 3/4 cup (165g) caster sugar
  • 3 eggs
  • 1 cup (240g) light sour cream
  • 2 teaspoon lemon juice
  • 3 very ripe bananas, mashed, plus 2 extra bananas, sliced
  • 3/4 cup (185ml) thickened cream, whipped
  • 30 gram dark chocolate, curled or grated, to serve


Banana cheesecake
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    Using a food processor, process biscuits to fine crumbs. Transfer to a large bowl; stir in butter and half cinnamon.
  • 3
    Transfer crumb mixture to a 22cm springform pan. Using fingers or base of a glass, press crumb mixture over base; chill 15 minutes, or until firm.
  • 4
    Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.
  • 5
    Add sour cream, lemon juice, mashed banana and remaining cinnamon; beat until just smooth. Pour over prepared base.
  • 6
    Bake cheesecake 1 hour, or until just set. Cool completely in pan; chill overnight in fridge.
  • 7
    Cut cheesecake into wedges. Top with cream, banana slices and curled chocolate. Serve.

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