By Oh my gosh, this was literally the best cheesecake I’ve ever had is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Oh my gosh, this was literally the best cheesecake I’ve ever had captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Oh my gosh, this was literally the best cheesecake I’ve ever had becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
CRUST
2 1/4 cups vanilla wafer crumbs
10 tbsp salted butter, melted
3 tbsp sugar
CHEESECAKE FILLING
24 ounces cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1/4 cup sour cream, room temperature
4 tsp banana extract
1 cup pureed banana (2 medium-sized bananas)
3 large eggs, room temperature
BAVARIAN CREAM
1 tsp powdered gelatin
2 tbsp milk
2 egg yolks
1/2 cup heavy whipping cream
2 tbsp sugar
3/4 tsp vanilla extract
1/4 tsp banana extract
2/3 cup heavy whipping cream, cold
5 tbsp powdered sugar
WHIPPED CREAM TOPPING
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
Fresh sliced bananas
PREPARATION STEPS
Crust: Preheat oven to 325°F. Mix crust ingredients, press into a springform pan, and bake for 10 minutes.
Cheesecake: Reduce oven to 300°F
Mix cream cheese, sugar, flour, sour cream, and banana extract
Add pureed bananas and eggs
Pour into crust and bake in a water bath for 1 hour 30 minutes.
Bavarian Cream: Sprinkle gelatin over milk
Whisk egg yolks
Heat cream and sugar, then temper into yolks
Cook until thick, add gelatin, then cool
Whip cream and sugar, fold into custard, and spread over cooled cheesecake.
Topping: Whip cream, sugar, and vanilla. Decorate cheesecake with whipped cream and banana slices.
Prep Time: 30 minutes | Cook Time: 1 hour 40 minutes | Total Time: 2 hours 10 minutes | Servings: 12-14
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
