This is definitely a lighter way to enjoy a yummy cheesecake, not to worry about too much sugar and fat in a slice of heaven. Try this recipe and see what you think!
No Bake Banana Cheesecake
Makes: 10-12 slices
Recipe is from The Humming Bird Bakery
You will Need:
- 6 1/2 ounces graham crackers
- 1 stick plus 2 tablespoons unsalted butter
- 1 1/2 envelopes granulated gelatin
- 1 cup mashed banana
- 1/3 cup orange juice
- 10 ounces cream cheese
- 1/2 cup sugar
- 3 egg yolks
- 1 cup heavy cream
Break graham crackers and put them in a food processor (or zip top bag) and pulse until finely ground. Slowly add melted butter and pulse to combine. Press into the base of a 9″ spring form pan (with parchment paper on bottom). Refrigerate.
Pour 1/3 cup water into a small bowl. Sprinkle gelatin into the water and set aside for 5 minutes. Put banana and orange juice into a small sauce pan over medium heat and cook until banana is cooked through (5-8 minutes). Remove from heat and set aside.
Put cream cheese, egg yolk, sugar in the bowl of a mixer with the paddle attachment (or use a handheld whisk) and beat slowly until mixture it smooth and thick. In a separtate bowl whip cream until thick but not stiff. Set aside.
Stir the soaked gelatin into the warm, not hot, banana mixture and stir until gelatin is evenly dispersed. Spoon a little cream cheese mixture into the banana mixture and stir to mix. Then add a little more. This will even out the temperatures of the two resulting in evently spread gelatin and uncooked egg yolks. Continue until all is combined and slowly fold in whipped cream with a wooden spoon until combined.
Pour into prepared shell and chill for two hours, or overnight. Enjoy!