Description
This decadent banana cheesecake with warm, rum caramel sauce and a graham cracker and salted pretzel crust is the perfect remedy to a tumultuous year.
cheesecake free from:soy + fish + shellfish + trans fats + vegetarian.
caramel sauce free from: gluten + soy + egg + peanut + tree nut + fish + shellfish + vegetarian.
whipped cream free from: gluten + soy + egg + peanut + tree nut + fish + shellfish + vegetarian.
Ingredients
the crust:
1 ½ cups graham cracker crumbs
½ cup salted pretzels, ground
4 ½ tbsp. unsalted butter
2 tbsp. light brown sugar
the caramel:
¾ cup granulated cane sugar
¼ cup heavy cream
2 tbsp. water
2 tbsp. local honey
1-2 tbsp. spiced caribbean rum, depending on how strong you like it!
½ tsp. vanilla paste
¼ tsp. kosher salt
the vanilla bean whipped cream:
½ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla paste or pure extract
the filling:
2 lbs. cream cheese, softened
¼ cup cornstarch
1 cups granulated sugar
½ cup light brown sugar
¾ cups buttermilk
¾ cups heavy cream
5 whole eggs
1 tbsp. vanilla paste
2-3 tbsp. licor 43 or banana liqueur
3-4 ripe bananas
Instructions
for the crust:
While the bananas are working, melt the butter over low heat. Place the brown sugar, graham cracker crumbs and pretzel crumbs in a mixing bowl. Pour the melted butter over the crumbs.
Mix well to combine. It should have the consistency of damp beach sand. Press evenly into prepared 9” springform pan. Set aside.
for the caramel:
Place the sugar in an even layer into a small saucepan. Add the water and heat the pan to medium-low heat. Cook, without stirring, until the edges of the sugar-water begins to liquefy and bubble, about 10-15 minutes. At this point, begin stirring the sugar water until all the sugar has dissolved and the liquid has become a lovely amber color, 20-25 minutes. Watch out! The change tends to happen rather quickly. Remove from heat and slowly incorporate the heavy cream, whisking the entire time. The mixture will bubble up rapidly, this is perfectly normal.
Whisk in the remaining ingredients and return the pan to medium-low heat for about 5 minutes, whisking frequently to dissolve any clumps that may have formed. Remove from heat, set aside and allow to cool. Caramel will thicken as it cools.
for the vanilla bean whipped cream:
Add the heavy cream, sugar + vanilla to the chilled bowl of a stand mixer. Heavy whipping cream whips up better, and remains stable for a longer period of time, the colder it is as it whips.
Start mixing on low speed to thoroughly combine the ingredients, then slowly work your way up to high speed as you see the cream begin to whip and form soft peaks. Pause, as needed, to scrape down the sides with a rubber spatula.
Continue to whip until you are beating the cream on high speed and stiff peaks form.
for the filling:
Preheat oven to 300 degrees F. Set bananas on a parchment paper line sheet tray. Poke a couple of holes in them all around. Roast for 20-30 minutes. Remove from oven and set aside until cool enough to handle.
Once cooled, make a cut into the peel down the length of the banana. Scoop out roasted banana and puree. Set aside.
Preheat oven to 240 degrees F.
Place the softened cream cheese into the bowl of a stand mixer. In a mixing bowl, whisk together the sugars and the cornstarch. With the mixer on low speed, take the sugar mixture and add it to the cream cheese.
Add the heavy cream, buttermilk, vanilla paste, roasted banana and banana liqueur. Continue mixing to combine well. Add eggs one at a time and mix until just incorporated.
Pour mixture into prepared crust. Place pan on a baking sheet and place in the center rack of the pre-heated oven. Bake for 2 hours, or until set in the center. When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit.
Remove from oven and cool on a rack for 1-2 hours. Top with maple bourbon caramel drizzle + vanilla bean whipped cream + shaved dark chocolate curls + a sprinkling of crushed graham cracker and salted pretzel crumbs.
Notes
This cheesecake is best served at room temperature.
pairings:
beer: Well’s Banana Bread beer
cocktail: Banana Manhattan
musical: Banana Boat Song (Day-O) – Harry Belafonte
brujo notes:
- You can freeze this cheesecake a bit to facilitate slicing. To freeze cheesecake: allow to cool completely, then chill in the refrigerator until completely cold. Wrap the cold cheesecake first in plastic wrap, then in aluminum foil. Make sure you wrap completely and tightly. Place in the freezer and store for 1 month, no more than 2. When ready to use, thaw completely in the fridge or the countertop.
- Freeze extra whipped cream by:
1. piping single serving portions onto a parchment paper-lined baking sheet
2. freeze overnight
3. place in a gallon-sized freezer bag and seal. Keeps in freezer about 1 month - For underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle sloshes as if there’s still liquid beneath the surface. Continue to bake and check the cheesecake every five minutes or so.
- For over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, then immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won’t affect the flavor of your cheesecake.
- Prep Time: 1 hour + 30 minutes
- Cook Time: 1 ½ - 2 hours
- Category: dessert diablery, kid approved juju
Keywords: roasted banana cheesecake, graham cracker pretzel crust, spiced rum caramel sauce, vanilla bean whipped cream
