Home Recipes Desserts Banana and Almond Funfetti Cheesecake Banana and Almond Funfetti Cheesecake Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: olabso Preparation 25 min Cooking 1 Refrigeration 6 to 8 h Freezing 0 min 16 servings - Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Cakes Desserts Thematics Comfort food Desserts Dinner party Fruity Banana and Almond Funfetti Cheesecake Colourful Cheesecake Recipe We have the perfect funfetti cheesecake recipe made with bananas and almonds! Whether for a Friday office party, a birthday, or simply for an evening with friends, this decadent cheesecake is great for all occasions. Plus, it has multicolored sprinkles, to your eyes and tastebuds’ delight! Young and old will love this dessert! Besides, do you know the origin of cheesecake? The first versions date back to ancient Greece. According to some stories, cheesecakes used to be offered to the Roman gods. Surprising, isn’t it? Today, many variations of this super popular dessert exist, including European versions using goat cheese, quark, or cottage cheese. Cheesecake or New York Cheesecake? In North America, we often hear the terms “cheesecake” and “New York Cheesecake”. What’s the difference between the two? Well, regular cheesecake has a cookie crumb crust and a cream cheese, eggs, and sugar (sometimes an aroma too) filling, while the New York style cheesecake combines cream cheese with sour or fresh cream, as well as some lemon zest and juice. The latter therefore has a texture that’s more dense and rich. Sour or fresh cream substitutes quark cheese in the German version of the cheesecake. SIMPLY DELICIOUS: Try these cheese recipes too! Bacon and Cheese Pancake Tacos Blue Cheese Sauce and Roasted Cauliflower Cheesecake Bites Bonà savoir Foolproof cheesecake! Many desserts have better organoleptic qualities (softer, creamier, and more aesthetically pleasing) when cooked using a double boiler. Indeed, this common culinary technique in the bakery field allows a moist and even heat to cook the dessert. We choose this method when making crème brûlées, crèmes caramel, and, of course, cheesecakes. Here is a little tip to help you make the perfect cheesecake each time: avoid overcooking! If necessary, check the internal temperature and make sure it’s at about 65 °C (150 °F). The water bath method prevents cracks from forming on the surface of the cake. Then, right out the oven, run a knife between the springform pan and the cheesecake to prevent any tension. If your cheesecake cracks following the cooling period or when unmolding, do not panic! The almond crumble is there to save you and your cake’s appearance! Ingredients Metric system Imperial system Graham cracker crust Graham cracker crumbs - 2 cups 175 g To discover! Unsalted butter, melted - 3 tablespoons 45 mL To discover! Salt - A pinch 1 mL To discover! Cream cheese and banana filling Light cream cheese at room temperature - 500 g 500 g To discover! Fat free sour cream - 1 cup 250 mL To discover! Ripe bananas - 2 2 To discover! Sugar - 1 cup 250 mL To discover! Eggs - 2 2 To discover! Almond extract - 2 teaspoons 10 mL To discover! Multicolored sprinkles - ½ cup 125 mL To discover! Almond crumble Unsalted butter, melted - To discover! Brown sugar - 2 tablespoons 30 mL To discover! Slivered almonds - ¼ cup 60 mL To discover! Almond flour - ¼ cup 60 mL To discover! Preparation Switch to cook mode Graham cracker crust Step 1 Preheat the oven to 170 °C (325 °F). Line a 20 cm (8″) springform pan with multiple layers of aluminium foil. Step 2 In a bowl, mix the Graham cracker crumbs with the butter and salt. Place at the bottom of the 20 cm (8″) pan. Press lightly to even up the crust. Cream cheese and banana filling Step 3 In a blender, puree all the filling ingredients except the multicolored sprinkles until smooth. Step 4 Then, add the sprinkles to the preparation. Mix gently using a spatula (the sprinkles will melt quickly once added to the filling). Pour unto the crust. Step 5 Place the cake on a baking dish and pour boiling water halfway to the top of the springform pan. Bake in the oven about 1 hour. Step 6 Remove the cake from the water bath. Immediately run a knife around the edge of the pan. Step 7 Let cool at room temperature for an hour. Then, cover with a plastic wrap and refrigerate until ready to serve (6 hours minimum). Finally, remove from pan and serve. Almond crumble Step 8 Meanwhile, mix all the almond crumble ingredients in a small bowl. Step 9 Adjust the oven’s temperature to 180 °C (350 °F). Place on a baking sheet lined with a silicone mat or parchment paper and bake for 15 minutes. Add on top of the cheesecake. Like it? Share it!
