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Preheat your oven to 325°F (160°C).
Lightly grease a 9-inch springform pan.
2. Make the Crust:
Combine graham cracker crumbs and melted butter in a bowl.
Press mixture firmly into the bottom of the prepared pan. Set aside.
3. Prepare the Banana Mixture:
Mash bananas and stir in lemon juice to prevent browning. Set aside.
4. Make the Cheesecake Filling:
Beat softened cream cheese and sugar together until smooth.
Add eggs one at a time, beating well after each.
Mix in sour cream, vanilla extract, and flour.
Fold in banana mixture and chopped strawberries gently.
5. Assemble & Bake:
Pour the filling into the crust and smooth the top.
Bake for 60–70 minutes, until the center has a slight jiggle.
6. Cool Gradually:
Turn off the oven, leaving the cheesecake inside for 1 hour with the door closed.
Then cool completely on a wire rack.
7. Chill & Serve:
Refrigerate for at least 4 hours (overnight is best) before serving.
Serving and Storage Tips
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