Thursday, May 6, 2010

Recipe : Strawberry Banana Cheesecake

Strawberry Banana Cheesecake

What says Mother's Day more than cheesecake? Nothing. I defy you to find me a woman who does not enjoy a quality cheesecake. So, naturally it fits that you would make the mother in your life a delicious cheesecake. This one is a New York style made with bananas and topped with fresh (and cooked) strawberries. It is big, and rich and there is nothing healthy about the combined ingredients but I promise you,it is one of the best cheesecakes you have ever eaten!

2 pkgs Lady Fingers biscuits (Should equal two cups when crushed) (Or Graham crumbs if that is what you have/prefer.)
3/4 Cup butter (melted)

Mix crushed biscuits with melted butter and press into bottom of springform pan. This recipe is large enough for a 12" pan.

(3) 8 oz pkg of cream cheese (softened)
1 sugar
1/2 tsp sea salt
4 eggs (room temperature)

Beat cream cheese until soft, add sugar and salt. Add eggs one at a time and beat until super smooth. Pour over crumb crust and bake @ 350 for 50 minutes.

Take out and let cool for 15 minutes.

1 1/2 cup sour cream
1 large very ripe banana
1/2 cup brown sugar
1 tsp vanilla

Mash banana really really good. The more you mash it, the less you see the bits. Blend all ingredients as smooth as possible. Pour over cake after the 15 minutes is up. bake @ 450 for 10 minutes.

When cool, top with fresh fruit. If you want even more delectable goodness, make a super quick berry reduction by heating one cup of berries with a couple tablespoons of sugar. Simmer until thick. Pour over individual slices of cake.

This cake can be made in a twelve inch pan and feed twelve easily. Or it can be made in a ten inch and still feed twelve. It just bakes higher in a ten inch, but the slices are just as heavy, just not as thick.

Bring this to yoru Mother's day tea party luncheon and you will leave with more than one Mom!

Bon Appetit!