A luscious cheesecake with a tropical twist, combining the creaminess of bananas and the crunch of coconut.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a blender, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
Use a food processor for a finer texture if preferred.
Press the crust mixture into the bottom of a springform pan, smoothing it out evenly.
Use the back of a spoon to press the crust firmly.
Refrigerate the crust while you prepare the filling.
Chilling helps the crust set and hold together.
In a mixing bowl, beat the cream cheese until smooth using an electric mixer.
Ensure the cream cheese is at room temperature for easier mixing.
Add the sugar and cornstarch to the cream cheese and beat until combined.
Mix on low speed to avoid overbeating.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
Mash the bananas and mix them into the filling along with the vanilla extract.
Mash bananas thoroughly for a smoother texture.
Pour the filling into the prepared crust.
Tap the pan gently to remove air bubbles.
Bake the cheesecake at 350°F for 15 minutes, then reduce the temperature to 200°F and bake for an additional 75 minutes.
Place a water bath in the oven to prevent cracks.
Sprinkle the shredded coconut on top during the last 20 minutes of baking.
Toast the coconut beforehand for extra flavor.
Allow the cheesecake to cool completely before removing the pan's rim.
Run a knife around the edge to loosen the cake.
Refrigerate the cheesecake for at least 6 hours before serving.
Cover the cheesecake to prevent it from absorbing fridge odors.
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