20 nilla wafers 

 ¼ cup of melted butter 

 24 oz of softened cream cheese 

 2/3 cup of sugar

 2 Tbsp cornstarch 

3 large eggs 

¾ cup of bananas, mashed (about 2) 

 ½ cup of whipping cream 

 2 tsp of vanilla extract 


 1. Preheat oven to 350°F. 
2. In a blender or in a food process, place wafers and blend until finely crushed. 
3. Add melted butter and blend well. Once done, press onto bottom of 10″ pan crumb mixture and place in refrigerator. 
4. Beat in a large bowl cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. 
5. Now, add eggs one at a time and beat well after each addition then beat in bananas, whipping cream, and vanilla. 
6. Pour cream cheese mixture into prepared pan. Afterwards, place on cookie sheet pan and bake for about 15 minutes. 
7. Reduce oven temperature to 200°F and please continue baking for 75 minutes 
8. Make sure to cool completely on wire rack before removing rim of pan then refrigerate cheesecake for 6 hours or overnight, uncovered. 
9. Finally, let cheesecake to stand at room temperature 15 minutes before serving.

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