If I had to pick one food to represent my childhood summer experience, it would have to be Peanut Butter and Banana Sandwiches. I remember one summer spent riding my bicycle to a friend’s house, playing in his creek and eating peanut butter sandwiches just about every single day! If we found ourselves at my Grandmother’s house, another ingredient would be added to this simple fare…..mayonnaise. Please tell me I am not the only one who has consumed a peanut butter, banana and mayonnaise sandwich?! My Grandma would say that the mayo helped to prevent the peanut butter from sticking to the roof of your mouth though I didn’t mind the stickiness and would have preferred to go without the mayo. Ugh! Don’t worry, there is no mayonnaise in today’s recipe. With that said, I set out this summer to recreate the flavors of my childhood by creating a cool, creamy, simple cheesecake recipe.
We’ve shared in the past how simple it is to make your own nut flour using the Nut Grater attachment for the Ankarsrum Meat Mincer. For this recipe I went with dry roasted, lightly salted peanuts. Combined with a simple egg white meringue and baked in my absolute favorite springform pan by USA Pan Co., you have the perfect, ooey, gooey base for your cheesecake. One taste tester asked if it was some type of peanut butter banana bread so this may give you an idea of texture. I decided to add a few mini chocolate chips on top of my crust just to give a bit of texture. The soft, gooey texture of the crust and the creamy texture of the filling just seemed a little too smooth. Feel free to leave out the chocolate chips if you want.
Because this “crust” is baked before adding the cheesecake filling, I went with a very simple no-bake cheesecake batter. Throw in a couple of very ripe bananas and you have the perfect flavor combination. I decided to top mine with chocolate whipped cream but vanilla would do just as nicely. You could even top with fresh sliced bananas and a few chopped peanuts if you wanted.
The recipe can easily be frozen for several days and then taken out a few hours before you are ready to serve.
*Serving size warning* This recipe is very rich so I prefered to cut my pieces into smaller portions.
Enjoy and please let us know your thoughts. Happy Summer everyone!
Banana Cheesecake with Gooey Peanut Crust
Crust Prep & Bake Time: About 40 minutes
Filling Prep Time: 15 minutes
Inactive Time: 4 to 24 hours in the refrigerator or up to 4 days in the freezer
1 1/2 cups peanut flour (about 1 cup whole dry roasted, lightly salted peanuts)
4 egg whites, room temperature
1 1/2 cups powdered sugar, divided (1 cup for peanut flour and 1/2 cup for meringue)
2 tsp. vanilla extract
1/4 cup mini chocolate chips (optional)
Preheat oven to 320° F. If using a traditional spring form cheesecake pan, I recommend spraying with a bit of cooking spray unless the pan is non-stick.
Begin by fitting the nut grater attachment onto the Ankarsrum mixer base. On low speed, add the 1 cup dry roasted, lightly salted peanuts. Once all of the nuts have run through, remove the attachment and add 1 cup powdered sugar to the flour mixture and set aside.
Affix the Double Beater Bowl onto the Ankarsrum mixer base with the multi-wire whisks attached to the beater head. Place egg whites into the mixing bowl and begin whipping on a low to medium speed (about 3 o’clock on the speed knob). Once egg whites become frothy, add remaining 1/2 cup powdered sugar a little at a time along with vanilla extract, until fully combined. Slowly increase speed to high and whip until stiff peaks are formed and egg whites are smooth and glossy. Remove the beaters and add peanut flour mixture. With a spatula, slowly fold in the peanut flour until fully combined. Evenly distribute peanut meringue into prepared pan. Top with optional mini chocolate chips.
Bake 20-25 minutes or until the crust is slightly golden brown around the edges. When done, remove from oven and allow to cool completely before adding the filling.
2 (8 oz.) packages cream cheese, completely softened
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/4 cup lemon juice, about 1 medium lemon
2 bananas, very ripe but not brown or bruised
Affix the Double Beater Bowl with the multi-wire whisks onto the Ankarsrum mixer base. Add softened cream cheese and mix on low-medium speed (knob set to about 2 o’clock), whip until smooth and creamy. Stop machine, using a flat spatula, scrape down sides and bottom of the bowl to ensure there are no lumps of cream cheese. Add the sweetened condensed milk, lemon juice and vanilla and whip at a medium speed (knob set to about 5 o’clock) until smooth. Add bananas and mix until the desired chunkiness of the bananas is reached.
Pour filling onto cool crust, cover with plastic wrap and refrigerate for a minimum of 4 hours and up to 2 days. May also cover in plastic wrap and then a layer of aluminum foil and place in freezer for up to 4 days*. When ready to serve, gently remove spring form ring, top with optional whipped cream and slice using a plastic knife.
*If serving from the freezer, we recommend removing up to 2 hours before you are ready to serve.
Optional Whipped Topping:
1 cup heavy whipping cream, cold (put in freezer for 10 minutes before whipping)
2 oz. cream cheese, softened
2 Tbsp. cocoa powder (if vanilla whipped cream is preferred, omit cocoa powder)
1/3 cup powdered sugar
1 tsp. vanilla bean paste or extract
Position the Double Whisk Bowl onto the Ankarsrum base with the multi-wire balloon whisks. Place softened cream cheese into the bowl and begin mixing on the lowest speed until smooth and creamy. Slowly pour cold cream into the bowl and begin whipping on the lowest speed. Turn up to a medium speed (about 5 o’clock) and begin adding the powdered sugar and cocoa powder a spoonful at a time until all has been added. Add the vanilla bean paste and increase speed to high. Continue whipping until a stiff yet smooth and silky consistency is reached. This should take no more than 4-5 minutes total.
This whipped cream can be added to a piping bag and used to decorate the tops of your cheesecake, or you may just scoop it out and add to each cheesecake as desired. Any unused cream must be stored in an airtight container in the refrigerator. May be stored for up to 3-4 days.
Yield: 8 large slices or 16 regular servings