Banana Cheesecake Supreme
1 cup graham cracker crumbs, divided
2/3 cup sugar, divided
3 tablespoons butter, melted
2 (1/4-ounce) envelopes unflavored gelatin
2 large egg yolks
1/2 cup milk
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
3 cups cream-style cottage cheese
Frozen or dried egg white equivalent of 2 large egg whites
2 medium bananas
1 cup heavy cream, whipped
1/3 cup fresh lemon juice
1/2 cup sugar
1 teaspoon cornstarch
1/4 cup cold water
3 medium bananas, peeled and cut into 1/4-inch slices
Combine 3/4 cup crumbs and 2 tablespoons sugar; stir in butter. Press evenly on
bottom of a 9-inch springform pan. Chill.
Mix gelatin and remaining sugar in a nonreactive saucepan. Beat together egg
yolks and milk; stir into gelatin mixture. Over low heat, stir until gelatin is
completely dissolved. Remove from heat and stir in lemon juice and zest. Beat
cottage cheese on high speed of an electric mixer until very smooth. On medium
speed, gradually beat in the gelatin mixture.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a
Beat egg whites according to package instructions until stiff but not dry. Fold
into gelatin mixture. Peel 2 bananas and dice. Fold bananas into gelatin
mixture, then fold in whipped cream. Transfer to prepared springform pan. Chill
until firm, at least 3 hours or overnight.
To make glaze: Combine lemon juice and sugar in a nonreactive saucepan. Cook
over low heat until sugar is dissolved. Mix cornstarch and cold water and stir
into lemon mixture. Cook, stirring constantly, until mixture boils and thickens.
Let cool 20 minutes before using.
To serve: Before serving, remove side of pan and press remaining 1/4 cup crumbs
around side of cake. Dip banana slices in glaze and arrange in rings on top of
cake, starting at outside and working toward center. Chill again at least 1 hour
Makes 12 servings.