Banana Cream Cheesecake
- 24 oz
- cream cheese, room temperature
- 3/4 c
- 2 Tbsp
- 3 large
- 3/4 c
- sour cream
- 1 c
- mashed bananas
- 3/4 tsp
- 2 c
- almond flour/meal (finely ground almonds)
- 1/4 tsp
- cinnamon, slightly rounded
- 3 Tbsp
- 5 Tbsp
- butter, melted
1.Preheat oven to 350 deg. Brush butter on bottom and sides of 9" springform pan.
2.Mix almond meal,cinnamon and sugar. Pour in butter and stir until combined. Spread evenly in bottom of pan and slightly up sides. Press lightly. Bake for 10-15 minutes, but don't burn! Remove and let cool. Lower oven temp to 275 deg.
1.Beat room temp cream cheese on low until creamy. Beat in sugar and cornstarch. Mix well.
2.Slightly beat eggs and mix into cream cheese mix on low setting. Beat in mashed bananas, sour cream and vanilla on low speed (no higher).
3.Pour into cooled crust. Thump on counter to remove any air bubbles.
4.Bake at 275 deg F for one hour. Turn off oven and let sit with oven door closed for another hour. DO NOT OPEN OVEN DOOR.
5.Cool completely at room temperature and then slide a sharp knife around the inside of the pan to release cheesecake from sides. Do not loosen side clasp.
6. Refrigerate for at least 4 hours before removing side.