Chimpanzee Cheesecake Recipe

Chimpanzee Cheesecake Recipe

By April 6, 2012

  • Prep Time : 20 minutes
  • Cook Time : 1h 20 min
  • Yield : 16




  • Preheat Oven at 350°F.  Make your Graham Crackers cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin.  Combine Graham Crackers, melted butter, sugar and extract in a bowl and mix.  Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side.  Bake in oven for 10 minutes.  Remove from oven and place to the side.


  • Preheat Oven at 350°F.
  • Using an electric mixer blend cream cheese on low speed in a mixing bowl.   Use spatula to scrape sides and paddle of mixer.  Add in the sugar slowly, and continue to beat until creamy.  Add in extracts and lemon juice and mix until blended.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.  Add in mashed bananas and mix until they are dispersed throughout batter.
  • Pour the mixture into your crust and use offset spatula to help scoop out the batter.  Bake for 1 hour or until center jiggles.  Remove from oven and let cool on a wire rack.
  • Place in the refrigerator and allow to set before removing sides.  Serve and enjoy Chimpanzee Cheesecake.

chimpanze banana cheesecake recipe

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One Response to Chimpanzee Cheesecake Recipe

  1. Bujur

    I have never heard of a crust-less cheese cake or done this but iigamne the only problem would be sticking to the pan, so if you are going to experiment with it I suggest you grease the bottom sides of pan with vegetable shortening or the like. I you can afford to waste you can also try butter but butter evaporates a little faster then shortening and if scorched has a different flavor. If you have an allergy to wheat or some form of gluten there are recipes for nut crusts. or you may experiment with some other forms to help it separate from the pan. maybe line the pan with sour cream or mayonnaise. Sour cream mixed with sugar is sometimes used to top a cheese cake. I suggest using more sugar then the recipe calls for, perhaps doubling. the last sour cream topping I used was a little to tart for my palate. Make small pans if experimenting as not to waste.

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