Banana Lime Cheesecake Recipes

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

BANANA CHEESECAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a large bowl, combine the crushed graham crackers, melted butter , and granulated sugar.
• Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan . To prevent leaks, line the outside of the pan with aluminum foil or place the springform pan on a rimmed baking sheet.
• Make the filling. In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth.
• Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top.
• Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving.
• Garnish individual servings with whipped cream , fresh banana slices, and a dusting of ground cinnamon. Serve and enjoy.

BANANA CREAM CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
• 3. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
• 4. Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
• 5. Allow cheesecake to stand at room temperature 15 minutes before serving.
• 6. Garnish: Garnish with Whip Cream and Sliced Bananas

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

BANANA LIME CAKE

Steps:

• Pre-heat oven to 350F/180C degrees.
• Apply a light coating of cooking spray to the sides of an eight inch round baking pan and place a cut parchment sheet on the bottom.
• Sift together the flour, salt, and baking powder together into a large bowl. Mix in the lime zest and brown sugar. Form a well in the center of the dry ingredients.
• Mash the banana mixing with the lime juice to reduce browning. Pour the banana, lightly beaten egg, and yogurt into the dry ingredients until they are mix. Fold in the golden raisins. Pour using spoon the batter into the prepared baking pan smoothing the surface to even.
• Bake 40 minutes, testing so that a toothpick inserted in the center comes clean. Note that low-fat cakes suffer more when over-baked, then their conventional higher fat counterparts. Remove from oven and let cool for 10 minutes before turning out onto a wire rack. Once the cake is cool, center on serving plate.
• To prepare icing, sift sugar into a bowl and add a pinch of salt. Add lime juice one teaspoon at a time until you arrive at your desired consistency for drizzling. Stir in the lime zest. Drizzle on cake as you wish, either randomly or in a pattern.

BANANA CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Grease a 9-inch springform pan. Mix together graham cracker crumbs and kosher salt. Stir in melted butter. Crumbs should stick together when pressed. Pour into the springform pan and press crust down into an even layer with the bottom of a measuring cup. Chill for 10 minutes while you make the filling.
• Use a hand mixer to beat the cream cheese on high speed. Pour in heavy cream and Light & Fit Original Greek Banana Cream yogurt, then beat on high speed until smooth and thick. Add sugar and kosher salt, then beat until soft peaks form and filling is smooth. Pour filling on top of crust and smooth top with a spatula. Refrigerate overnight.
• Remove cheesecake from springform pan. Shingle sliced bananas over the top. Sprinkle with chopped roasted peanuts, if using.
• Slice, serve, and enjoy!