BANANA CHEESECAKE

Serving Size : 8

-----CRUST-----
2 cups Graham cracker crumbs
1/2 cup Butter or margarine -- melted

-----FILLING-----
8 ounces Cream cheese -- softened
1/2 cup Sugar
2 teaspoons Ground ginger
4 medium Bananas
1 teaspoon Lemon juice
1 tablespoon Unflavored gelatin
3 tablespoons Water -- cold
1/2 pint Whipping cream
Banana slices -- garnish

Mix graham cracker crumbs and butter. Press evenly over base and up side of 8" round springform pan, to within
1" of rim. Cover and refrigerate while preparing filling. Beat cream cheese, sugar and ginger together until
smoothly blended. Mash the bananas with the lemon juice. Stir into the cream cheese mixture, mixing together
well. Sprinkle gelatin over cold water in top of double boiler. Soften for 5 minutes until spongy. Place over
simmering water, stirring occasionally, until gelatin has dissolved. Beat into banana mixture. Whip half the cream
until soft peaks form; fold into banana mixture. Pour the banana mixture into crust. Cover with plastic wrap and
refrigerate for at least 3 hours or until set. Loosen edges of cheesecake and remove sides from pan.

Transfer to serving plate. Whip remaining cream until soft peaks form. Spread over top of cheesecake. Mark a
criss-cross pattern in whipped cream with tines of fork if desired. Garnish with banana slices that have been
dipped in lemon juice.

VARIATION: Sprinkle finely chopped nuts or grated semi sweet chocolate over whipped cream on top of
cheesecake. Try same recipe using 1 lb fresh strawberries in place of bananas. Reserve 8 medium sized
strawberries, cut in half, for garnish.

NOTES: Ungarnished cheesecake can be refrigerated for up to 24 hours. Do not store the cake after the banana
slices are added as they will soften and turn brown.