Banana Pudding Cheesecake Squares with Meringue Topping
Ingredients
For the Cheesecake Layer:
2 cups cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 large eggs
1 tsp vanilla extract
2 ripe bananas, mashed
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Meringue Topping:
3 large egg whites
½ cup brown sugar
1 tsp vanilla extract
Pinch of salt
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tbsp lemon juice
Zest of 1 lemon
For Garnish:
White glaze (store-bought or homemade)
Large yellow circular decorations (optional)
Instructions
Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9x13 inch baking pan.
Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the sour cream, eggs, vanilla extract, and mashed bananas. Mix until fully combined and creamy.
Pour the cheesecake mixture over the cooled crust and smooth the top.
Bake the Cheesecake:
Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly.
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Meringue Topping:
In a clean mixing bowl, beat the egg whites and salt until soft peaks form.
Gradually add the brown sugar while continuing to beat until stiff peaks form and the mixture is glossy. Stir in the vanilla extract.
Top the Cheesecake with Meringue:
Spread the meringue over the chilled cheesecake layer, making sure to create peaks for texture.
Use a kitchen torch or broiler to lightly brown the meringue, watching carefully to avoid burning.
Make the Lemon Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and butter until smooth.
Gradually add the powdered sugar, lemon juice, and lemon zest. Mix until creamy and fluffy.
Assemble the Squares:
Once the cheesecake is fully chilled and the meringue is browned, cut into squares.
Drizzle with white glaze and pipe or spread the lemon cream cheese frosting on top.
Garnish and Serve:
Optionally, decorate with large yellow circular decorations.
Serve chilled on a black plate for a striking presentation.
Presentation Tips
Place the squares on a contrasting black plate to highlight their beautiful layers.
Use a nostalgic country kitchen table as a backdrop to enhance the warm, inviting feel.
Drizzle the glaze and garnish creatively for an eye-catching finish.
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