Ingrédients pour Strawberry Banana Cheesecake Light Or Full Fat Versions
- 1 ½ cups graham cracker crumbs
- Butter
- Liquid Honey
- Frozen Strawberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 ripe bananas
- Light Cream Cheese
- Low Fat Sweetened Condensed Milk
- 2 tablespoons lemon juice
- 2 large eggs
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Comment préparer Strawberry Banana Cheesecake Light Or Full Fat Versions
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup (½ stick) melted unsalted butter, and 1 tablespoon honey. Process until smooth.
- Spray a 9-inch springform pan with cooking spray. Press the crumb mixture into the bottom of the pan, creating an even crust.
- Bake for 10-12 minutes, or until the edges are firm and dry. Let cool completely.
- **Strawberry Sauce:**
- In a food processor, combine 1 cup fresh strawberries, ¼ cup granulated sugar, and 1 tablespoon cornstarch. Process until smooth.
- Transfer the mixture to a saucepan. Bring to a boil over medium-low heat, stirring constantly. Boil for 2 minutes, or until thickened.
- Remove from heat, cover, and refrigerate until ready to use.
- **Banana Prep:**
- Slice 2 ripe bananas into even, ½-inch thick slices.
- **Cheesecake Filling:**
- In a large bowl, beat 16 ounces cream cheese (full-fat or light) until light and fluffy.
- Gradually beat in 1 (14-ounce) can sweetened condensed milk.
- Add 2 tablespoons lemon juice and mix well.
- Add 2 large eggs one at a time, beating on low speed until just combined. Do not overmix.
- **Assembly:**
- Pour half of the cream cheese mixture into the cooled crust.
- Dollop 1/2 teaspoonfuls of the chilled strawberry sauce over the cream cheese layer.
- Arrange the banana slices evenly over the strawberry sauce.
- Carefully spoon the remaining cream cheese mixture over the bananas.
- Dollop the remaining strawberry sauce over the top using 1/2 teaspoonfuls.
- Using a butter knife, gently swirl the strawberry sauce into the top layer of cream cheese.
- Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight.
- **Baking & Serving:**
- Preheat oven to 300°F (150°C).
- Bake for 45-50 minutes, or until the center is almost set. If using a lower-fat cream cheese, you may need to bake a few minutes longer.
- Let cool on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen the cheesecake.
- Cool for another hour before refrigerating completely.
- To serve, gently remove the side of the springform pan. Warm the strawberry sauce in the microwave if needed, adding a bit of water if it’s too thick. Serve warm sauce over a slice of cheesecake.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
74g
Fat
52g
Carbs
9g
