Ingredients
Scale
- 1.5 cups graham cracker crumbs, finely crushed
- 0.5 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 1 cup sour cream
- 2 ripe bananas, well-ripened
- 1 tablespoon lemon juice
- 1 teaspoon agar-agar powder
- 3 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted unsalted butter.
- Mix until all crumbs are coated and resemble wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 8–10 minutes until lightly golden.
- Let it cool completely before adding anything else.
- In a large bowl, beat together softened cream cheese and granulated sugar using an electric mixer until smooth and fluffy.
- Add in sour cream and mix until fully incorporated.
- In another bowl, mash ripe bananas using a fork until chunky yet spreadable.
- Stir in lemon juice to keep the bananas looking fresh.
- Fold in the mashed banana mixture into your cream cheese filling gently but thoroughly until fully combined.
- Sprinkle in agar-agar powder mixed with water and stir well to incorporate.
- Pour the filling over your cooled graham cracker crust, spreading it evenly.
- Tap the pan gently on the counter to remove any air bubbles.
- Cover with plastic wrap and refrigerate for at least four hours or overnight.
- Once set, carefully remove the sides of the springform pan.
- Slice into wedges and top each slice with additional banana slices or whipped cream if desired.
- Garnish with mint leaves before serving.
Notes
Store leftovers in an airtight container.
Serve chilled; no need to reheat.
Top with whipped cream, bananas, and chocolate shavings.
Use ripe bananas for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg