I made something for you. Well, for you and me. There has to be two in the equation, you see…
I made the crust with Corn Flakes because honestly I didn’t have any Ritz crackers or graham crackers in the house. The result? Super crunchy and delightful…and a decision that Corn Flakes are now the new black. Seriously. I’ll probably never eat them for breakfast, but I suppose one can never say never, right?
Also, I kind of sort of lied. On accident. You DO have the bake the crust on this, but everything else is refrigerator-friendly! Promise!
I remember once upon a time when I was a banana snob…as in I would only eat bananas in banana bread and I would only eat my mom’s banana bread. It’s off the hook, really, and I didn’t think that bananas belonged anywhere else. When I was in school I worked in a kitchen where the dessert that EVERYONE raved about was this bruleed banana monstrosity with extra whipped cream (don’t even get me started on that…OMG) and sugar and pastry cream and allthisotherstuff all.over.the.plate.
I refused to touch it. I snubbed my nose at it. I told people to just get that crappy banana crapola away from me.
Then one night we had extras. I had hungry roommates. So (with permission of course…I’m such a rule follower) I snagged some to take home. When I arrived one of the roomies had already fallen asleep and I was tricked by pure peer pressure! to just grab a fork and eat the dang banana dessert while we all watched Grey’s Anatomy.
And y’all? That monstrosity? It won my heart that evening, what with its layers of gooey caramel and whipped cream and other crazy ingredients I can’t even remember. And bananas and I were friends again once more.
- 1/3 + 1 Tbsp cream
- 1/4 tsp unflavored gelatin
- 3 Tbsp sugar
- 4 oz cream cheese, at room temperature
- 1 very very very ripe banana
- 1/4 tsp vanilla extract
- pinch of sea salt
- 1/3 cup finely crushed Corn Flakes
- 1 1/2 Tbsp melted butter
- 2 tsp sugar
Preheat oven to 350. In a bowl mix together the Corn Flakes, melted butter, and 2 tsp sugar. Spray a small ramekin (mine is about 5 inches in diameter and 3 inches tall) with nonstick spray. Press the Corn Flake mixture onto the bottom and sides of the dish; be careful since it will be crumbly! Bake at 350 for about 7-9 minutes until it’s golden and warm. Set aside (and turn off your oven…no more baking!). In a small saucepan whisk together the cold cream and gelatin and carefully let it warm over low heat, stirring constantly, until the gelatin is dissolved and the cream is starting to bubble around the edges. Set aside. In either a stand mixer or with a hand mixer cream together the cream cheese, sugar, and banana, scraping down the sides and making sure it’s all well combined. Add in the vanilla and sea salt and mix again. Now (and this is where a stand mixer is useful) slowly stream in the cream/gelatin mixture while beating the banana mixture. Once it’s in the bowl turn up the speed and whip for another 2-3 minutes. Pour into the prepared crust – you may have extra, which I just put in a cup and refrigerated alongside the actual cheesecake. Let sit in the fridge for about 4-6 hours until firm; top with bananas, whipped cream, caramel, cinnamon, or whatever else you want!