Refreshing Banana Cheesecake

Don't expect a classic, heavy cheesecake taste with this one! It's more of a parfait to me - and so wonderful. The creamy, dreamy texture is sure to please. It can be made with or without a 'crust'. I chose to make mine with a Ladyfinger (look for my recipe) bottom and sides, so I used a 9 inch pan instead of 8 inch. This is the only cheesecake I've made that didn't crack! :)

• Ready In: 2 hrs 45 mins
• Yields: 1 cake

Ingredients

• 2 (8 ounce) packages cream cheese
• 1  cup sugar
• 1  tablespoon cornstarch (optional)
• 3  large eggs
• 3  tablespoons  fresh-squeezed lemon juice
• 1 1⁄2 teaspoons vanilla
• 1⁄4 teaspoon salt
• 2  cups sour cream
• 1  cup  mashed banana (about 2)

Directions

1. Have all ingredients at room temp.
2. Preheat oven to 350 F degrees.
3. Grease the bottom of an 8 inch by 2 1/2 inch springform pan.
4. Line the bottom with parchment or wax paper.
5. Wrap the outside with two layers of heavy-duty foil to prevent leaks.
6. Mix cream cheese and sugar until very smooth.
7. Beat in cornstarch, if desired.
8. Add eggs, one at a time, mixing slowly after each addition to fully incorporate, but not add air.
9. Scrape sides between additions.
10. Mix lemon juice with bananas to prevent discoloration.
11. Add vanilla and salt, mix well.
12. Add the sour cream until just blended.
13. Mix in the banana mixture until blended.
14. Pour into prepared pan.
15. Place the pan in a larger pan and add and inch of hot water to the larger pan.
16. Bake for 45 minutes.
17. Turn off the oven, keep the door closed and let the cake sit for 1 hour.
18. Place springform pan on cooling rack for two hours.
19. Cover with plastic wrap and refrigerate overnight.
20. Run a thin knife around the outside before releasing the pan tension.