Ingredients:
For the crust:
- 2 cups graham cracker crumbs 🍪
- 1/2 cup granulated sugar 🍚
- 1/2 cup melted butter 🧈
For the banana cheesecake layer:
- 16 oz cream cheese, softened 🧀
- 1 cup granulated sugar 🍚
- 3 large eggs 🥚
- 1 tsp vanilla extract 🌿
- 1/2 cup mashed ripe bananas 🍌 (about 1 large banana)
For the strawberry layer:
- 1 package (3 oz) strawberry-flavored gelatin 🍓
- 1 cup boiling water 🔥💧
- 1 cup cold water ❄️💧
- 1 cup whipped topping, thawed 🍦
For the topping:
- Fresh strawberries, sliced 🍓
- Strawberry sauce 🍓
Instructions:
- Preheat and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. 🔥
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. 🍪🍚🧈
- Press the mixture firmly into the bottom of the springform pan to form the crust. 📄
- Prepare the Banana Cheesecake Layer:
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, beating until well combined. 🧀🍚
- Add the eggs one at a time, beating well after each addition. 🥚
- Mix in the vanilla extract and mashed bananas until well combined. 🌿🍌
- Bake the Cheesecake:
- Pour the banana cheesecake mixture over the crust and spread it evenly. 🍰
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool inside for about an hour, then refrigerate until fully cooled. ❄️⏳
- Prepare the Strawberry Layer:
- In a medium bowl, dissolve the strawberry-flavored gelatin in 1 cup of boiling water. Stir well until completely dissolved. 🔥💧🍓
- Add 1 cup of cold water to the gelatin mixture and stir. ❄️💧
- Let the gelatin mixture cool to room temperature, then gently fold in the whipped topping until well combined. 🍦
- Add the Strawberry Layer:
- Pour the strawberry mixture over the cooled banana cheesecake layer, spreading it evenly. 🍓
- Refrigerate the cheesecake for at least 4 hours, or until the strawberry layer is set. ❄️
- Garnish and Serve:
- Before serving, garnish with sliced fresh strawberries and drizzle with strawberry sauce. 🍓
- Slice and enjoy your Banana-Strawberry Cheesecake Fantasy! 🍰🍌🍓
Notes:
- Ensure that the cream cheese is softened before starting to ensure a smooth cheesecake batter.
- Make sure the cheesecake is completely cooled before adding the strawberry gelatin layer to avoid melting.
- You can prepare the crust a day ahead to save time on the baking day.
- For a firmer cheesecake, you can bake it in a water bath to prevent cracks.
FAQs:
Q: Can I use low-fat cream cheese for this recipe? A: Yes, you can use low-fat cream cheese, but keep in mind that it may alter the texture slightly, making it less rich and creamy.
Q: How long can I store the cheesecake? A: The cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh.
Q: Can I freeze the cheesecake? A: Yes, you can freeze the cheesecake. After it has fully set, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Q: Can I substitute the strawberry gelatin with another flavor? A: Yes, you can use any flavor of gelatin that you prefer. Raspberry or cherry gelatin would also work well with this recipe.
Q: How can I prevent the crust from becoming soggy? A: To prevent the crust from becoming soggy, make sure it is firmly packed and baked until it’s lightly golden. Allow it to cool completely before adding the cheesecake layer.
Nutrition Information:
- Calories: 400 Kcal
- Servings: 12