Title: Cheesecake Bananan
Categories: Cheesecake Fruit
Yield: 10 Servings
| | | KAREN ADLER (FNGP13B) |
| CRUST |
| 1 1/2 | c | Graham Cracker Crumbs |
| 1/4 | c | Sugar; Granulated |
| CHEESECAKE |
| 1 | lb | Cream Cheese |
| 1/4 | c | Sugar; Granulated |
| 2 | ts | Lemon Juice |
| 4 | | Eggs; Large |
| 1 | c | Sour Cream |
| 1 | c | Bananas; Mashed; * |
| 6 | tb | Butter; Melted |
* Approximately 3 medium bananas should yield the 1 cup of mashed
CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl
and add the butter and sugar. Blend well. Press the crumb mixture onto the
bottom and partly up the sides of a greased 9-inch springform pan. Smooth
the crumb mixture along the bottom to an even thickness. Bake for about 10
minutes in the oven at 350 degrees F. Cool before filling.
CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl;
beat the cream cheese, sugar and lemon juice together. Add the eggs, one at
a time, beating well after each addition. Stir in the sour cream and the
mashed bananas and blend well until very smooth. Pour the mixture into the
prepared crust and bake for 1 hour. Cool in the oven, with the door propped
open, until the cake is at room temperature. Chill until serving time.
From: Awilson@tfs.Net
Date: Sat, 4 May 1996 23:18:25 -0500