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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
1:30 |
Total Time: |
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Ingredients: |
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Coconut Graham Crust:
1 cup graham cracker crumbs
2 tbsp. sugar
1/3 cup butter or margarine, melted
1/4 cup sweetened coconut
Cheesecake:
24 oz. cream cheese, softened
2/3 cup granulated sugar
2 tbsp. cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 tsp. vanilla extract
4 tbsp. creme de cassis
1 cup sour cream
Topping:
2/3 cup toasted coconut
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Directions:
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Bring ingredients to room temperature. Heat oven to 350°F. Combine Graham cracker crumbs and sugar in small bowl. Stir in butter and coconut; mix well. Press mixture onto bottom of 9-inch springform pan. Bake 8 to 10 minutes. Cool.
Beat cream cheese with electric mixer until creamy. Beat in sugar and cornstarch. Beat in eggs, one at a time. Beat in bananas, whipping cream, and vanilla. Pour mixture onto prepared crust. Bake at 350°F for 15 minutes. Reduce oven temperature to 250°F and bake an additional 60 minutes.
Stir creme de cassis into sour cream. Remove cheesecake from oven and place on cooling rack. Increase oven temperature to 350°F. Gently run a sharp knife or spatula around edge of cheesecake. When the oven is ready, pour sour cream mixture on cheesecake and bake for ten more minutes.
Refrigerate cheesecake, uncovered, at least 6 hours. Before serving, sprinkle toasted coconut on top.
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The sweet tang of black currant cordial nicely complements the mellow smoothness of banana cream, making this a delightful delicate dessert.
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