Banana cheesecake

With a crumbly Granita base, smooth Philadelphia filling and sweet passionfruit drizzle, Blue Water Grill's banana cheesecake is a serious crowd pleaser. Recreate the dessert at home with this recipe


  • Serves 8

  • Ingredients:
  • • 450g very ripe bananas, peeled
  • • 300g castor sugar
  • • 10ml fresh lemon juice
  • • 330g eggs, lightly beaten
  • • 750g cream cheese, chopped (Philadelphia brand)
  • • 200g sour cream

  • For the base
  • • 250g packet granita biscuits, finely crushed
  • • 90g unsalted butter, melted

  • For the topping
  • • 400g sour cream
  • • 15g castor sugar
  • • ¼ tsp vanilla essence

  • For drizzle
  • • 150ml passionfruit pulp (roughly 5 passionfruit)
  • • 50ml sugar syrup


  1. Preheat oven to 190c (170 fan-forced). Combine biscuit crumbs with butter in a bowl and mix well. Use a flat-bottomed glass to press mixture evenly over base and sides of a lightly greased 24cm spring-form tin (mixture should come about two-thirds of the way up the side of the tin and be 5mm thick only).
  2. Using a folded tissue, press the crumb firmly to remove any excess butter. Refrigerate for 30 minutes or until firm.
  3. In a food processor mix bananas, sugar and lemon juice until combined.
  4. Add a third of the eggs, process until just combined. Add a third of the cream cheese and process again. Repeat this, alternating with eggs and cream cheese until they are all added. Add the sour cream and process until smooth.
  5. For the topping, whisk ingredients together in a bowl until smooth.
  6. Place tin onto a baking sheet. Gently pour filling into crumb crust (it should come to the very top if the crust). Tap the tin gently on the bench to remove any air bubbles.
  7. Bake for about 45 minutes or until just firm. The cheesecake will be a little “wobbly” in the centre but it will firm as it cools. Do not overcook it. Stand for five minutes at room temperature.
  8. Pour over topping mixture. Use a spatula to help spread this evenly if necessary. It should be perfectly smooth.
  9. Return the cheesecake to the over for five minutes. Remove then stand at room temperature for 10 minutes. Gently run a small knife around the inside of the tin to release the topping from the sides. Refrigerate until cheesecake is cold and firm.
  10. While the cheesecake is setting, combine passionfruit and sugar syrup in a small bowl. Set aside.
  11. Remove cheesecake from pan and serve with passionfruit mixture drizzled over the top.

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