- Dish type
- Cakes with fruit
- Banana cake
- Banana cheesecakes
This rich and luscious banana cheesecake is topped with a delicious vanilla pastry cream.
36 people made this
- Biscuit base
- 225g vanilla shortbread crumbs
- 60g ground walnuts
- 5 tablespoons butter, melted
- 900g cream cheese, room temperature
- 225g caster sugar
- 3 tablespoons plain flour
- 4 eggs
- 250ml soured cream
- 2 ripe bananas, mashed
- 60ml banana liqueur
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons unflavoured gelatine
- 3 tablespoons cold water
- 250ml milk
- 5 tablespoons caster sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 350ml double cream, chilled
- 12 vanilla shortbread biscuits
MethodPrep:35min ›Cook:1hr ›Extra time:4hr chilling › Ready in:5hr35min
- Preheat the oven to 180 C / Gas 4. Grease the sides of a 23cm springform cake tin. In a medium bowl, mix together the crushed biscuits, ground walnuts and melted butter. Press into the bottom of the prepared tin.
- In a large bowl, stir cream cheese to soften. Mix together 225g sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in soured cream, mashed banana, banana liqueur and 1 1/2 teaspoons of vanilla. Pour over the base in the springform tin.
- Cover the bottom of the outside of the cheesecake tin with aluminium foil to prevent water from the water bath from seeping in. Place springform tin inside a larger roasting tin. Place the whole thing into the preheated oven, and fill the outer tin with hot water.
- Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath, run a knife around the outer edge of the cake to keep it from shrinking away from the centre and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
- In a small bowl, sprinkle the unflavoured gelatine over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 5 tablespoons sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatine into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of cling film directly on the surface, and refrigerate until cooled, about 1 hour.
- When the pastry cream is cooled, whip double cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla shortbread on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
You could try other biscuits in place of the vanilla shortbread, if desired. A few ideas are ginger nuts, digestives or even chocolate biscuits.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(45)
Reviews in English (40)
by Alix Raymond
EXCELLENT. I had 6 bananas to try to use up and I put 4 in this recipe instead of 2, which made for a thicker cheesecake. It probably could've been made in a 10" instead of a 9" pan. Because it was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn't overflow!) Topped it with the Banana Butter Icing from this website, and was delicious.-19 Oct 2008
Excellent. Everyone, about 15 people, absolutely loved it. The only change I made was to use vanilla bean instead of extract in the topping. To do this you have to cook the bean with the milk and strain it for any bean strings before adding to the the egg yolk mixture. I too found the topping to be a bit runny but it did set up once it was chilled through.-15 Jul 2004
Fabulous recipe! hyatttm included every step to prepare this cheesecake, making it easier for anyone who has never before tried to make a cheesecake. It came out perfect, the best consistency of any I’ve made!I was a bit intimidated by the topping recipe, but I’m glad I tried it. It was easier than I expected, came out perfect, and completely changed the experience of eating this delicious dessert. The cheesecake itself is very rich and dense, but the topping adds a light creaminess that allows you to come up for air and then dive back into that intoxicating richness.Banana flavor was not overpowering, but definitely present.Everyone loves it! I will make this again and again.-28 Apr 2006