Banana Cream Pie Cheesecake – The Cheesecake Factory Style

Step 1: Prepare the Cookie Base

Crush 20 cream-filled vanilla sandwich cookies/biscuits (cream and all) in a food processor or by hand until fine crumbs. Add 50 grams of melted butter to the crushed cookies and stir until it reaches a wet sand consistency.

Step 2: Form the Base

Grease and line a 20cm springform tin with non-stick baking paper. Pour the cookie mixture into the prepared tin. Use the base of a flat-bottomed glass to press the cookie mixture down firmly and evenly across the bottom of the tin. Place the cookie base into the fridge to chill while preparing the filling.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, place 750 grams of cubed cream cheese (at room temperature). Using electric mixers, beat the cream cheese until it is smooth and creamy. Add 2/3 cup of white sugar and 2 tablespoons of cornflour (cornstarch) to the cream cheese mixture.

Step 4: Incorporate Eggs and Flavorings

Add 3 eggs to the mixture, one at a time, beating well after each addition until fully incorporated. Pour in 1/2 cup of cream (suitable for whipping) and 2 teaspoons of vanilla extract. Add 1 cup of mashed bananas to the bowl. Beat all the filling ingredients together until the mixture is nice and smooth.

Step 5: Bake the Cheesecake

Pour the cheesecake batter onto the chilled cookie base in the springform tin. Gently spin the cake tin to help the batter settle into a nice, even surface. Place the cheesecake onto a flat baking tray and transfer it to a preheated oven at 180°C (≈355°F) (approximately 355°F) for 15 minutes. After 15 minutes, reduce the oven temperature to 100°C (≈210°F) (approximately 210°F) and continue to bake for a further 75 minutes, or until the center of the cheesecake is just set.

Step 6: Cool and Chill

Once baking is complete, turn off the oven but leave the cheesecake inside with the oven door slightly open. Allow it to cool in the oven for at least an hour. After cooling, remove the cheesecake from the oven. Run a knife gently around the edge of the cheesecake to ensure it's separated from the tin, then gently remove the outer ring of the springform tin. Transfer the cheesecake onto a serving plate. Place the cheesecake into the fridge for about 6-8 hours to allow it to chill and firm up completely.

Step 7: Serve

Slice and serve the chilled banana cream pie cheesecake. Optionally, garnish with whipped cream and fresh banana slices.

• To ensure a perfectly set cheesecake and prevent cracking, leave it in the oven with the door slightly ajar and the oven turned off for at least an hour after baking to cool gradually.

• Run a knife gently around the edge of the cheesecake after cooling to help it separate cleanly from the springform tin.

• Experiment with different types of cream-filled cookies for the base to alter the flavor profile.

• Top with chocolate shavings, caramel sauce, or toasted nuts for added texture and flavor.