Teri’s Banana Cheesecake

Ingredients

• 9.6 oz Shortbread cookies (about 1 package; for the crust)
• 3 tbsp Granulated sugar (for the crust)
• 4 tbsp Butter (melted; for the crust)
• Cooking spray (to grease the pan)
• 32 oz Cream cheese (room temperature; author specifies Philadelphia brand)
• 4 Eggs (large, room temperature)
• 0.5 cup Sour cream (rounded 1/2 cup; room temperature)
• 2 Bananas (large and very ripe, like banana-bread bananas; whipped or mashed to about 1 cup, possibly a little more; room temperature)
• 1 cup Granulated sugar (room temperature)
• 1.5 tsp Vanilla extract (good vanilla; room temperature)
• 1 tsp Banana extract (room temperature)
• 3 tbsp Flour (sifted; room temperature)

Steps

1. 1

   Bring all cheesecake ingredients to room temperature by leaving them out of the refrigerator for at least 4 hours. The author emphasizes that this is essential.

2. 2

   Preheat the oven to 325°F (163°C). Cut a circle of wax paper to fit the bottom of a 9-inch cheesecake pan. Place it in the pan, then grease or spray the pan with cooking spray.

3. 3

   Melt the butter. Mix the melted butter and sugar for the crust together.

4. 4

   Pulse the shortbread cookies in a food processor, or equivalent, until they form crumbs.

5. 5

   Add the butter-and-sugar mixture to the cookie crumbs and pulse until combined.

6. 6

   Press the crumb mixture evenly into the prepared pan. Bake at 325°F (163°C) for 10 minutes, then set aside while preparing the filling.

7. 7

   Place a jelly-roll pan filled with water on the oven’s bottom rack 15 minutes before baking the cheesecake. Keep the oven at 325°F (163°C).

8. 8

   Using a stand mixer fitted with a paddle attachment, mix the cream cheese, sugar, whipped or mashed bananas, vanilla extract, and banana extract just until incorporated.

9. 9

   Sprinkle the sifted flour over the mixture and add the sour cream. Mix gently to combine.

10. 10

    Add the eggs one at a time, mixing three turns between each addition. Then slowly and completely fold in the eggs with a plastic spoon or rubber spatula.

11. 11

    Pour the filling over the baked crust and spread it flat. Smack the pan down hard on the counter once.

12. 12

    Place the cheesecake in the oven with the water-filled pan on the lower rack. Bake for 55 to 105 minutes. Starting at 55 minutes, gently jiggle the pan while it is still in the oven: the center, about 3 inches across, should jiggle slightly. If it moves like liquid, continue baking in 3- to 5-minute increments and test again.

13. 13

    Turn off the oven, crack the door open about 3 inches, and leave the cheesecake inside for 1 hour.

14. 14

    Remove the cheesecake and cool it on a rack for 3 to 4 hours.

15. 15

    Refrigerate overnight before serving; the author says this chilling time is essential.

Notes

The author says baking times vary by oven, so watch the cheesecake closely and use the jiggle test. Wax paper is specified for lining the pan. The recipe does not state a specific serving or topping.

Nutrition per serving

• dessert
• baked
• cheesecake
• banana
• make-ahead
• American
• vegetarian