yugo Banana-Strawberry Cheesecake Fantasy 
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
For the Banana Layer:
2 large ripe bananas, mashed
1 tablespoon lemon juice (to prevent browning)
1/4 cup granulated sugar
For the Strawberry Topping:
2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 teaspoon cornstarch dissolved in 2 tablespoons water
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture firmly into a 9-inch springform pan. Bake for 10 minutes and set it aside to cool.
Make the Cheesecake Layer:
In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Prepare the Banana Layer:
In a separate bowl, mix the mashed bananas, lemon juice, and sugar until well combined.
Assemble the Cheesecake:
Spread the banana mixture evenly over the cooled crust. Carefully layer the cheesecake batter on top and smooth it out with a spatula.
Bake the Cheesecake:
Bake the cheesecake for 40–45 minutes, or until the edges are set, and the center still jiggles slightly. Allow it to cool to room temperature.
Prepare the Strawberry Topping:
In a saucepan, cook the strawberries and sugar over medium heat for 5 minutes. Stir in the dissolved cornstarch and cook for an additional 2–3 minutes, until thickened. Let it cool completely.
Assemble the Delight:
Spread the cooled strawberry topping over the cheesecake. Refrigerate for 4 hours or overnight.
Serve:
Top with fresh banana slices and strawberries if desired. Slice, and enjoy!
thank you
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