Banana Cheesecake

Banana Cheesecake.

Decorated for Easter.

I had never tasted banana cheese cake before indulging in one at the Savana Cafe. This tropical fusion restaurant is one of the best in Ottawa. For winterlude they offered a 3 course meal including kalaloo soup (yummy & spicy), soy glazed salmon with coconut infused rice and steamed bok choy. Dessert was the most wonderful banana cheesecake. I do not eat desserts often, but I can tell you I lietrally licked the plate clean, and my expression was a la Meg Ryan in When Harry Met Sally.

After this experience I searched hi and low for a delicious banana cheesecake recipe and fell short on finding something that would stand up to the Savana cafe.....in the end I ended up taking parts of a few recipes and adding some of my own twists (not many). The friend I dined with that night, also unable to stop thinking about this mouth watering dessert made a banana cheesecake shortly after - it was pretty amazing - will have to get the recipe from her, if she'll let her secret out.

I made this particular cheesecake at Easter, the fresh banana flavor, light and fluffy texture, and crunchy mini eggs made it a delight for an early spring and Easter time dessert.

For a thin cheesecake use a 10" spring-form pan and 8" pan for a thicker cheesecake.

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
8T melted butter
1 tsp cinnamon

Filling:
500g cream cheese (used light)
3/4 cup sugar
2 tsp lemon juice
lemon zest
4 large eggs
1 cup sour cream (used light)
1 cup mashed bananas (about 3 medium or 2 large)
1 tsp vanilla
1/2 cup chopped mini eggs

Directions:

Preheat the oven to 350F. In a food processor mix graham cracker crumbs, sugar, cinnamon and melted butter. Blend well.

Press the crumb mixture onto the bottom and partly up (1") the sides of a greased 8-10" spring form pan. Make sure the crumb mixture is smooth and an even thickenss along the bottom of the pan. Use the bottom of a glass to press the mixture down. Bake for 10-12 min in preheated oven. Remove from oven and cool to room temperature.

Reduce the oven to 325F.

In a large bowl beat together the cream cheese, sugar, lemon juice and zest. Add the eggs, on at a time, beating thoroughly after each. Stir in the sour cream, the vanilla and the mashed bananas and blend well.

Pour the mixture into the prepared crust and bake for 1hr 15min at 325F.

Cool in oven, with the door propped open, until cake is at room temperature. Chill in fridge for 4-6 hours (or overnight) lightly sealed.

Before serving take out of fridge and bring to room temperature (about 30 mins). Can store in freezer for about 2 months.