Prepare to embark on a culinary journey that will transform your dessert game forever! This isn't just another cheesecake - it's a symphony of flavors that dances between creamy, fruity, and nutty perfection. Imagine a velvety cream cheese base infused with ripe bananas, bursting blueberries, and a delicate almond crunch that will make your taste buds sing with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup blueberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 325°F (163°C). This temperature is ideal for baking the cheesecake evenly.
- In a medium-sized mixing bowl, combine 1 1/2 cups of crushed graham crackers with 1/2 cup of melted unsalted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup or your fingers to ensure it's packed tightly.
- In a large mixing bowl, beat 2 cups of softened cream cheese with 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Add 3 large eggs, one at a time, mixing well after each addition. Then, add 1 teaspoon of vanilla extract and continue to mix until fully incorporated.
- Gently fold in the 2 ripe bananas that have been mashed until smooth. Make sure the bananas are well blended into the cream cheese mixture.
- Carefully fold in 1 cup of blueberries, ensuring they are evenly distributed throughout the batter without breaking them too much.
- Pour the cheesecake batter over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula for an even finish.
- Sprinkle 1/4 cup of sliced almonds evenly over the top of the cheesecake batter for added texture and flavor.
- Place the springform pan in the preheated oven and bake for 50 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
- Once baked, turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.
- After cooling, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then, refrigerate for at least 4 hours or overnight for the best texture and flavor.
- Before serving, you can garnish the cheesecake with additional blueberries and sliced almonds if desired. Slice into 10 servings and enjoy!
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free batter.
- Don't overmix the batter after adding eggs to prevent a dense, tough cheesecake.
- Use a water bath (place the springform pan in a larger pan with hot water) for even baking and to prevent cracks.
- Let the cheesecake cool slowly to prevent sudden temperature changes that can cause cracking.
- Chill the cheesecake thoroughly before serving - overnight is best for maximum flavor development.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
