Ingredients:

  • 200g graham cracker crumbs
  • 30g granulated coconut sugar
  • 85g unsalted butter, melted
  • 1g fine sea salt
  • 680g low-fat cream cheese, softened
  • 245g plain non-fat Greek yogurt
  • 150g Allulose or Monk fruit sweetener
  • 3 large eggs, room temperature
  • 2 large over-ripe bananas, mashed
  • 10ml pure vanilla extract
  • 5g fresh lemon juice
  • 2 firm-ripe bananas, sliced

Instructions:

  1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, coconut sugar, and sea salt. Press firmly into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake for 10 minutes until golden, then set aside to cool completely.
  2. In a small skillet over medium heat, sauté mashed bananas and lemon juice for 3–5 minutes, stirring constantly until the mixture thickens and turns a light mahogany color to concentrate the flavor.
  3. In a stand mixer, beat the softened low-fat cream cheese and Greek yogurt with the sweetener until completely smooth and aerated.
  4. Add eggs one at a time, beating on low speed until just combined. Fold in the vanilla extract and the cooled caramelized banana mixture using a silicone spatula.
  5. Wrap the springform pan in heavy-duty foil to waterproof it. Pour the batter over the cooled crust. Place the pan inside a large roasting pan and fill with hot water until it reaches halfway up the sides of the springform pan.
  6. Bake for 65–75 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, allowing it to cool in the water bath for 1 hour. Remove and refrigerate for at least 6 hours.
  7. Before serving, garnish with fresh sliced firm-ripe bananas.