A Jammin Life

My mom used to tell me how expensive bananas were in Korea. They were so rare only the richest could afford them. If her parents saved money for one banana on a special occasion, the whole family would share it. That’s why Koreans love banana milk. It’s found in every convenience store and such a classic Korean drink. Everyone here grew up with it. Banana milk is artificially flavored and was the only way kids of my mom’s generation could feel like they were eating bananas.

So as an ode to the generational love of bananas, and to celebrate how cheap it is now, I created the ultimate banana dessert. I combined one of Koreans’ favorite desserts – cheesecake – with my favorite pie growing up – banana cream pie. This is one of my most beloved original recipes ever, so I hesitate to share it to the world, but it is so good that I feel it’s selfish to keep it a secret. So please enjoy the best dessert ever to probably exist!

• Crust Ingredients:
  • 390 grams all purpose flour
  • 100 grams sugar
  • 100 grams brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 egg
  • 226 grams butter
• Cheesecake Ingredients:
  • 454 grams cream cheese
  • 133 grams sugar
  • 39 grams Greek yogurt
  • 2/3 cup mashed bananas
  • 2 eggs
  • 1 teaspoon vanilla
  • 16 grams all purpose flour
• Bavarian Cream Ingredients:
  • 2 sheets gelatin
  • 120 ml heavy cream
  • 30 ml milk
  • 26 grams sugar
  • 1 teaspoon vanilla
  • 1 medium banana
  • 2 egg yolks
  • 150 ml heavy cream (separate from first)
  • 10 g powdered sugar

• Crust Recipe:
  • put all the ingredients into a blender
  • pulse until it looks sandy and all the egg and butter are incorporated
  • line the bottom of a 9-inch springform cake pan with parchment and butter the sides
  • press about 400 grams of the mixture into the bottom and up the sides of the pan
  • cover the outside and bottom with foil to keep things from leaking
  • bake in a preheated oven at 170°C for about 10 minutes
  • remove from oven and let it cool
• Cheesecake Recipe:
  • cream together the cream cheese and sugar until fluffy
  • add in yogurt, vanilla, and eggs one at a time
  • mix in banana
  • mix in flour just until incorporated
  • pour into the par-baked crust
  • pour hot water on the outside into the pan (or a larger cake pan you can fit cheesecake in)
  • bake in a preheated oven at 150°C for about 1 hour
  • leave it inside the oven with the door open for about 30 minutes
  • cool completely
• Bavarian Cream Recipe:
  • soak gelatin in cold water for 5 minutes then squeeze out the water
  • heat up cream, milk, sugar, vanilla, and banana together
  • turn off heat when it boils and let it steep for about 10 minutes
  • blend the whole thing up and heat it up again
  • temper the egg yolks with the hot banana mixture
  • heat it up in the pot while constantly whisking until it thickens
  • whisk in the gelatin
  • remove to a bowl and cover with a plastic wrap directly on top
  • cool at room temperature completely
  • whip the heavy cream and powdered sugar to stiff peaks
  • whisk in the banana-gelatin mixture
  • spread it evenly all over the cooled cheesecake
  • cover and chill in the fridge for at least 4 hours
  • top with bruleed bananas – don’t brulee bananas on top of the cake because it will melt the cream