Strawberry Banana Cheesecake Light Or Full Fat Versions Recipe

Name: Strawberry Banana Cheesecake Light Or Full Fat Versions
Prep time: 45 min
Cook time: 100 min
Total time: 145 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this decadent Strawberry Banana Cheesecake, crafted with a twist on classic recipes! This recipe offers both light and full-fat options, ensuring a creamy, dreamy texture without sacrificing flavor. The secret? A clever cooling technique prevents cracks, resulting in a perfectly smooth cheesecake every time. Prepare to impress your family and friends with this stunning dessert, featuring layers of sweet strawberries, creamy banana slices, and a buttery graham cracker crust. Perfect for special occasions or a delightful weeknight treat!

Prep Time 45 mins

Cook Time 100 mins

Calories 327.8 kcal

Protein 18g

Rating 5.0 (1 Reviews)

Strawberry Banana Cheesecake Light Or Full Fat Versions

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.