Peanut Butter Banana “Sammie” Cheesecake Yields: 1"x9" cheesecake Pastry Chef Aaron Davis (IG: @chefaedavis) | 📷: Sara Bishop

Ingredients for the crust:

• 200 g. graham cracker crumbs
• 60 g. sugar
• 90 g. butter, browned
• 20 g. wheat Germ
• ½ tbsp. salt

Method for the crust:

1. Combine all ingredients in a bowl.
2. Press into a 9″ spring form pan or 9″ cake pan.
3. Bake at 350° for 8-10 mins.

Ingredients for the Peanut Butter Banana “Sammie” Cheesecake filling:

• 907 g. cream cheese, softened
• 246 g. sugar
• 60 g. sour cream, room temp
• ½ tbsp. vanilla extract
• 150 g. The Perfect Purée Banana Puree, thawed
• 3 ea. eggs, room temp
• 3 ea. egg yolks, room temp

Method for the Peanut Butter Banana “Sammie” Cheesecake filling:

1. Combine cream cheese, sugar, and sour cream in the bowl of an electric mixer; mix for 10 mins on the lowest speed.
2. Add the vanilla and banana puree; mix to combine.
3. Add the eggs and yolks one at a time, scraping the bowl as needed.
4. Divide the batter into two equal parts.
5. To on half of the batter, add the peanut butter and the peanut flour.
6. Alternately add the batters to the top of the pre-baked crust to create a bullseye design.
7. Bake at 500 F for 10 mins; drop the temperature to 200 F and bake for an additional 1.5 hrs.
8. Cool completely before covering and refrigerating overnight.

**If baked in the 9″ cake pan: to unmold

• Freeze completely
• Using a warm, damp washcloth and/or a kitchen torch, warm the sides and bottom of the pan to help loosen the cheesecake
• Firmly tap the edges of the pan onto the counter to help unmold; the pan will sound hollow once the cheesecake is coming out of the pan
• Defrost before finishing

Ingredients for milk whip:

• 3 g. gelatin leaf (or gelatin mass ½ tbsp. gelatin powder + 36 g ice water)
• 400 g. heavy cream
• 90 g. white chocolate
• 40 g. dried milk powder
• pinch of salt

Method for milk whip:

1. Bloom the gelatin.
2. Bring the cream to a boil.
3. Pour the cream over the white chocolate and dried milk powder.
4. Emulsify with a hand blender; stir in the gelatin.
5. Cover with plastic on the surface, and refrigerate overnight.
6. Whip to stiff peaks for decorating.
7. Decorate the cheesecake as desired.