Fresh Banana Cream Cheesecake Recipe

Prepare pan and crust

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment. Wrap the outside base and lower sides of the pan tightly with aluminum foil to protect from water if using a water bath.

Combine graham cracker crumbs, 2 tbs granulated sugar, and 1/8 tsp salt in a bowl. Stir in the melted butter until mixture is evenly moistened and holds together when pinched.

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan, using the bottom of a measuring cup for an even, compact layer. Chill the crust in the refrigerator for 15 minutes while you make the filling.

Prepare mashed banana

Peel and mash ripe bananas until very smooth. Stir in 1 tablespoon lemon juice to preserve color and set aside.

Beat cream cheese

In a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese (24 oz) on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add 1 cup granulated sugar and 2 tbs light brown sugar and beat on medium-low until incorporated and smooth, about 1–2 minutes. Mix in 2 tbs cornstarch and 1/4 tsp salt until combined.

Add the sour cream (1/2 cup) and 1/4 cup heavy cream, mixing on low speed until incorporated. Add 2 tsp vanilla extract.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Add the extra egg yolk and mix just until combined—do not overmix to avoid incorporating too much air.

Fold in the mashed banana gently by hand with a rubber spatula until evenly distributed. The batter should be smooth and pourable but not thin.

Pour the filling into the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to reach about halfway up the sides of the springform pan (water bath). This prevents cracking and ensures even baking.

Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still has a slight jiggle (a 2–3 inch area in the center will be soft). Avoid overbaking—the cheesecake will finish setting as it cools.

Turn the oven off, crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce temperature shock and minimize cracks.

Carefully remove the springform pan from the water bath. Remove foil and blot any water from the pan exterior. Let the cheesecake cool to room temperature on a wire rack, then refrigerate uncovered for at least 4 hours, preferably overnight, until fully chilled and set.

Bloom gelatin

Sprinkle 2.25 tsp powdered gelatin over 3 tbs cold water in a small bowl and let stand 5–10 minutes to bloom.

Make pastry base

In a small saucepan, heat 1 cup whole milk with half of the sugar (about 0.165 cup) just until it begins to steam and small bubbles form at the edge (do not boil).

Meanwhile, whisk 3 egg yolks with the remaining sugar (the other half of 0.33 cup) and 2 tbs cornstarch in a medium bowl until pale and slightly thickened.

Temper the egg yolks by slowly whisking about 1/3 of the hot milk into the yolk mixture, then gradually whisk the warmed egg mixture back into the saucepan with the remaining milk. Return the pan to low-medium heat and cook, whisking constantly, until the mixture thickens to a custard that coats the back of a spoon, about 2–3 minutes.

Remove from heat. Stir in the bloomed gelatin until fully dissolved, then stir in 1 tsp vanilla and 1/8 tsp salt. Transfer the custard to a shallow bowl, cover with plastic pressed onto the surface to prevent a skin, and cool until it reaches about 40°C (warm but not hot) or until it's cool to the touch—about 20–30 minutes. Do not chill until fully cold; it should still be pliable for folding.

Whip and fold

Whip 1 cup heavy cream to soft peaks. Fold about one-quarter of the whipped cream into the cooled custard to loosen it, then gently fold in the remaining whipped cream until uniform and airy. The result should be a light, spreadable Bavarian cream. Chill in the refrigerator until slightly thickened but still spreadable, about 20–40 minutes.

When the cheesecake is fully chilled and the Bavarian cream is thick but still spreadable, release the springform and transfer the cheesecake (on its base or a serving plate) to a flat surface.

Spread the Bavarian cream evenly over the chilled cheesecake, smoothing the top with an offset spatula. Return to the refrigerator and chill for at least 1 hour to allow the Bavarian cream to set firmly.

Just before serving, thinly slice 2 medium bananas and toss immediately with 1 tablespoon lemon juice to slow browning. Arrange the banana slices decoratively on top of the set Bavarian cream. If desired, dust lightly with 1 tablespoon powdered sugar.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store any leftovers tightly covered in the refrigerator for up to 3 days.