Strawberry Banana Cheesecake Light Or Full Fat Versions

Combining recipe #80301 and acclaimed recipe for strawberry cheesecake on allrecipes.com, i came up with this tweaked, potentially healthier version with full taste. My family loved it, and i will in the future try it with more fruit combinations. i wouldn't recommend going with fat-free products for cheesecakes such as these, as the cake may not set properly. Light and low-fat worked well for me. And using the cooling technique listed below, i managed to get no cracks!!

Steps

For crust:.

Put crumbs , melted butter , and honey in food processor and process until smooth.

Spray 9-inch spring-form pan with cooking spray and press crumbs in pan.

Bake at 350 for 10 minutes or until edges feel firm and dry.

Set aside until cool to the touch.

For strawberries / bananas:.

In a food processor , combine strawberries , sugar , and cornstarch.

Cover and process until smooth.

Pour into a saucepan.

Bring to a boil on medium-low.

Boil and stir for 2 minutes.

Cover sauce and refridgerate until needed.

Cut two bananas into even slices , and set aside.

For cheescake:.

In a mixing bowl , beat cream cheese until light and fluffy.

Gradually beat in condensed milk.

Add lemon juice.

Mix well.

Add eggs , beat on low until just combined.

For assembaly:.

Pour half of the cream cheese mixture over crust.

Using 1 / 2 teaspoonfulls , carefully drop a thin layer of strawberry sause over the first layer of cream cheese.

Cover with an ever layer of slices bananas.

Ingredients

graham cracker crumbs, butter, liquid honey, frozen strawberries, sugar, cornstarch, bananas, light cream cheese, low fat sweetened condensed milk, lemon juice, eggs