Strawberry Banana Cheesecake (Light or Full Fat Versions)
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Yields:
-
1 Cheesecake
- Serves:
- 10
ingredients
-
CRUST
- 1 1⁄4 cups graham cracker crumbs
- 1 1⁄2 tablespoons melted butter
- 1 1⁄2 tablespoons liquid honey
-
STRAWBERRY and BANANA
- 2 (10 ounce) packages frozen strawberries, thawed and drained
- 1⁄4 - 1⁄3 cup sugar (to your preference)
- 1 tablespoon cornstarch
- 2 bananas
-
CAKE
- 3 (8 ounce) packages light cream cheese or (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can low fat sweetened condensed milk or (14 ounce) can regular sweetened condensed milk
- 1⁄4 cup lemon juice
- 3 large eggs
directions
-
FOR CRUST:
- Put crumbs, melted butter, and honey in food processor and process until smooth.
- Spray 9-inch spring-form pan with cooking spray and press crumbs in pan.
- Bake at 350 for 10 minutes or until edges feel firm and dry.
- Set aside until cool to the touch.
-
FOR STRAWBERRIES/BANANAS:
- In a food processor, combine strawberries, sugar, and cornstarch; cover and process until smooth.
- Pour into a saucepan; bring to a boil on medium-low.
- Boil and stir for 2 minutes. Cover sauce and refridgerate until needed.
- Cut two bananas into even slices, and set aside.
-
FOR CHEESCAKE:
- In a mixing bowl, beat cream cheese until light and fluffy.
- Gradually beat in condensed milk. Add lemon juice; mix well. Add eggs, beat on low until just combined.
-
FOR ASSEMBALY:
- Pour half of the cream cheese mixture over crust.
- using 1/2 teaspoonfulls, carefully drop a thin layer of strawberry sause over the first layer of cream cheese. cover with an ever layer of slices bananas. Carefully spoon remaining cream cheese mixture over sauce.
- Drop more strawberry sauce by 1/2 teaspoonfuls on top. With a butter knife, cut through top layer only to swirl strawberry sauce.
- Cover remaining strawberry sauce and refrigerate. Come serving, warm sauce in the microwave. If it has thickened excessively, add some water to make it pourable.
- Bake cheesecake at 300 degrees F for 45-50 minutes or until center is almost set. You may need to bake a touch if using the lower-fat ingrediants.
- Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan and serve with strawberry sauce.
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