Banana cheesecake

2026-06-30
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Banana cheesecake

Banana cheesecake? Why not? Everything is worth trying at least once ;). This banana cheesecake is lightly sweet, fragrant and wonderfully delicate. It’s a little different from classic cheesecakes, but incredibly delicious. It pairs beautifully with dulce de leche and would be equally wonderful topped with nuts. Highly recommended!

Ingredients for the shortcrust base:

  • 110 g plain flour
  • 45 g cold butter, diced
  • 1 egg yolk
  • 2 tablespoons icing sugar
  • a pinch of salt
  • 1 tablespoon cold water

Sift the flour into a bowl, add the butter and rub it in or cut it in with a knife until the mixture resembles breadcrumbs. Add the egg yolk, icing sugar, salt and water, then quickly knead into a smooth dough. You can also prepare the dough in a food processor. Shape into a ball, flatten slightly, wrap in cling film and refrigerate for at least 1 hour.

Line the base of a 21 cm springform tin with baking paper. Roll out the chilled dough and line the base of the tin. Prick the surface with a fork and bake at 180°C for 15 minutes, or until lightly golden. Remove from the oven and leave to cool slightly.

Ingredients for the cheesecake filling:

  • 500 g full-fat or semi-fat curd cheese, ground three times
  • 80 g caster sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 tablespoon lemon juice
  • 3 large ripe bananas (about 1½ cups mashed bananas)

All ingredients should be at room temperature.

Mash the bananas thoroughly with a fork. Place all the filling ingredients into the bowl of a mixer and mix just until combined. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively and then sink. The finished cheesecake should remain nice and level. Pour the filling over the cooled crust.

Bake at 150°C for approximately 60 minutes. The cheesecake is ready when the surface is set and slightly springy to the touch. Leave to cool in the oven with the door slightly ajar, then refrigerate for about 12 hours. Decorate as desired, for example with dulce de leche.

Enjoy!

Banana cheesecake

Recipe source: Cheesecakes, Pavlovas & Trifles by the The Australian Women’s Weekly. 

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