Banana Split Cheesecake

Last week, daylight savings time ended which means that me and 6,999,999 other people were forced to set our clocks back. (Or is it 6,999,999 people and I?) For most of us, this meant one more much needed hour of sleep. But for food bloggers like me, it meant one less hour to take pictures of food....which in turn, means waking up earlier to get things done sooner....which basically defeats the whole idea of getting more sleep. Funny how life works.

If it hadn't been for my mom nudging me in my side the whole time and telling me to get it, I probably wouldn't have gotten it. Thank god for persistent moms because using the springform pan made my cheesecake come out looking so legit, like cheesecake in the bakery window legit.

Banana Split Cheesecake

Ingredients:

For the crust:

1 and 1/2 cups graham cracker crumbs

3 tablespoons sugar

5 tablespoons unsalted butter, melted

For the cheesecake:
1 pound cream cheese, softened

2/3 cup sugar
1/2 cup mashed ripe banana
1/4 cup sour cream
2 tablespoons unbleached all-purpose flour
4 eggs
1 ounce unsweetened chocolate, melted OR 3 tablespoons cocoa powder + 1 tablespoon melted butter

For the strawberry sauce:

2 cups fresh strawberries
3 tablespoons sugar

Directions:

Preheat oven to 300ºF.  Butter a 10-inch springform pan.

In a small bowl, whisk together the graham cracker crumbs and 3 tablespoons of sugar. Stir in the melted butter with a fork until all crumbs are moistened. Gently press the crumb mixture into the bottom and halfway up the sides of the prepared pan.

To make the filling, place the cream cheese, 2/3 cup sugar, banana, sour cream, and flour in a food processor; pulse to form a smooth paste. Add the eggs, one at a time, pulsing briefly after each addition until fully incorporated.

Measure out 1 and 1/4 cups of the filling and set aside. Pour the remaining filling into the crust. Return 1 cup of the reserved filling to the food processor. Add melted chocolate and pulse to combine, scraping the sides of the bowl to make sure the batter is evenly mixed. 

Drizzle the chocolate filling in an abstract pattern over the top of the plain filling in the pan. Drizzle the remaining 1/4 cup reserved filling over the chocolate and use a toothpick to swirl them into a marbled pattern; do not overmix.

Bake in the center of the oven for 45 minutes. Then turn off the heat, and let the cheesecake stand for 15 minutes without opening the door. Remove from oven and let stand in the pan on a wire rack until cooled to room temperature. Loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. Cover and refrigerate for at least 3 hours or overnight, to allow it to set completely.

To remove the cake from the pan, gently loosen the entire side of the cheesecake from the pan with the top of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.

To make the strawberry sauce, place the strawberries and 3 tablespoons sugar in a blender or food processor and puree until smooth.

To cut, use a large chef's knife dipped in hot water and wiped clean between the cuts. Serve with a drizzle of strawberry sauce or a garnish of whipped cream and chopped walnuts, if desired.

Adapted from Love & Olive Oil