BANANA CHEESECAKE

INGREDIENTS

For the base:

• 1½ cups crushed vanilla cookies

• ¼ cup melted butter

For the filling:

• 3 packages cream cheese (8 ounces each), at room temperature

• ¾ cup sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 2 ripe bananas, mashed

For the banana cream:

• 1 cup of milk

• 1/2 cup of sugar

• 2 egg yolks

• 1 tablespoon of corn flour (cornstarch)

• 2 ripe bananas, sliced

• 1 teaspoon vanilla extract

For decoration:

• 1 banana, sliced

• Whipped cream (optional)

INSTRUCTIONS

1. Prepare the base:

• Preheat the oven to 180°C (350°F).

• Mix the crushed cookies with the melted butter. Press the mixture into the bottom of a springform pan.

• Bake for 10 minutes and let cool.

2. Prepare the filling:

• Beat cream cheese, sugar and vanilla extract until smooth.

• Add the eggs one at a time, beating well after each addition.

• Add the mashed bananas.

• Pour the filling over the base and bake for 50-60 minutes.

• In a saucepan, mix the milk, sugar, egg yolks and cornstarch. Cook over medium heat, stirring constantly, until thickened.

• Remove from heat and add the banana slices and vanilla. Let it cool.

• Once the cheesecake is cooked and cooled, place the banana cream on top of the cheesecake.

• Garnish with fresh banana slices and whipped cream if desired.

• Refrigerate the cheesecake for at least 4 hours before serving.

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