Banana Cream Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the cheesecake filling:</li><li class="ingredients-single-item">600g cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the banana cream layer:</li><li class="ingredients-single-item">3 ripe bananas, mashed (about 300g)</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar (powdered sugar)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 banana, sliced for garnish</li><li class="ingredients-single-item">Ground cinnamon for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Piping bag with star tip (optional, for decoration)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Take a large piece of heavy-duty aluminum foil and wrap the outside of your springform pan securely, covering the bottom and extending up the sides. Repeat with a second piece of foil to ensure it's watertight - this prevents water from seeping into your cheesecake during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until finely ground. Mix with melted butter, sugar, and salt until the mixture resembles damp sand (the butter acts as a binding agent when cooled). Press firmly into the bottom of your prepared springform pan, using the back of a measuring cup to compact it evenly. Bake for 10 minutes until lightly golden and set. Remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the cheesecake filling, beat the room temperature cream cheese and sugar on medium speed until completely smooth and free of lumps, about 3-4 minutes. Room temperature ingredients blend more easily, preventing a lumpy texture. Scrape down the sides of the bowl frequently to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla until just combined. Finally, fold in the flour gently - this small amount helps stabilize the cheesecake. Be careful not to overmix once the eggs are added, as incorporating too much air can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the cheesecake mixture over the cooled crust. Place the foil-wrapped springform pan into a large roasting tin. Fill the roasting tin with hot water until it reaches halfway up the sides of the springform pan. This water bath provides gentle, even heat and moist environment, preventing cracks and ensuring a creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 55-65 minutes until the edges are set but the center still has a slight wobble when gently shaken - it should jiggle like set jelly, not ripple like liquid. Don't be tempted to overbake; the cheesecake will continue setting as it cools. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour (the gradual temperature change prevents shocking the cheesecake, which can cause cracks).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the water bath and refrigerate the cheesecake for at least 4 hours or preferably overnight. The resting period allows the flavors to develop and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the banana cream layer, whisk together sugar and egg yolks in a medium saucepan until pale and slightly thickened. Whisk in cornstarch until no lumps remain. Gradually add milk while whisking constantly. Cook over medium heat, stirring continuously with a wooden spoon or heat-resistant spatula, until the mixture thickens and just begins to bubble, about 5-7 minutes. The custard should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in mashed bananas, vanilla, and butter until completely incorporated. The residual heat will melt the butter, giving the custard a silky texture. Pass through a fine-mesh sieve if you prefer a smoother texture. Cover the surface directly with plastic wrap to prevent a skin from forming, and cool to room temperature before refrigerating until completely chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cheesecake and banana custard are fully chilled, gently spread the banana cream layer over the top of the cheesecake. Return to the refrigerator while preparing the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the topping, whip the double cream with icing sugar and vanilla until firm peaks form - be careful not to overwhip as it can become grainy and buttery. Spread or pipe decoratively over the banana cream layer. The cold cream will whip better and hold its shape longer, so make sure your cream and mixing bowl are well-chilled before starting.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, garnish with fresh banana slices (tossed in a little lemon juice to prevent browning if not serving immediately) and a light dusting of cinnamon if desired. To get clean slices, dip your knife in hot water and wipe dry between cuts. Store any leftovers in the refrigerator for up to 3 days.</li></ol>