Dessert Platter Recipe

Prepare crust

Preheat oven to 325°F (160°C). In a bowl combine graham cracker crumbs, melted butter and 1/4 tsp salt until evenly moistened. Press mixture into the bottom of a 9-inch springform pan to form an even crust. Bake 10 minutes, then cool while preparing filling.

Make filling

Reduce oven to 300°F (150°C). In a large mixing bowl or stand mixer, beat softened cream cheese until smooth. Gradually add granulated sugar and continue beating until light. Add sour cream, vanilla extract and lemon zest; mix to combine. Add eggs one at a time, mixing on low speed and scraping bowl between additions—do not overbeat. Pour filling over cooled crust and smooth surface.

Bake cheesecake

Place springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the outside of the springform (water bath) to stabilize temperature. Bake until the edges are set and center still slightly jiggly, about 60–75 minutes. Turn off oven, crack oven door and let cheesecake cool in oven for 1 hour. Remove, chill at least 4 hours or overnight. When chilled, release springform and slice into 8 equal slices. Keep slices refrigerated until assembly.

Prepare bananas and cheesecake

Peel bananas and slice each in half lengthwise, then cut into halves crosswise to create 4 pieces per banana (approx. 16 pieces). Pat pieces dry. Remove chilled cheesecake and cut into 8 thick slices (about 3/4-inch). Halve or quarter the slices so they are similar in size to banana pieces (you should have 8 fried cheesecake pieces total). Chill the cut cheesecake pieces until ready to batter to help them hold shape during frying.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, sugar (batter) and 1/4 tsp salt. In another bowl whisk egg, milk and vanilla. Add wet mixture to dry ingredients and stir until just combined; batter should be thick enough to coat but still semi-fluid. If too thick, add up to 2 Tbs milk.

Heat oil and fry

Pour vegetable oil into a deep saucepan or skillet to a depth of about 1 1/2 inches and heat to 350°F (175°C). Working in batches, dip banana pieces or cheesecake pieces into batter, allowing excess to drip off, then carefully lower into hot oil. Fry bananas 1–2 minutes per side until golden and warmed through; fry cheesecake pieces 1–1.5 minutes per side until golden and crisp — the interior is soft but should not melt. Remove with slotted spoon to a wire rack or paper towels to drain. Keep fried cheesecake on a tray in a warm oven (200°F/95°C) for no more than 10 minutes before plating. Repeat until all pieces are fried.

Make caramel

In a medium heavy-bottomed saucepan over medium heat, add granulated sugar in an even layer. Allow sugar to melt undisturbed for 2–3 minutes until edges begin to caramelize, then gently swirl pan (do not stir) until sugar is a deep amber color. Remove from heat and carefully whisk in cubed butter until incorporated (mixture will bubble). Slowly pour in warm heavy cream while whisking; mixture will foam. Return to low heat and simmer 1–2 minutes to reach a saucy consistency. Stir in dark rum and sea salt. Taste and adjust salt. Keep sauce warm; if it thickens too much, thin with 1–2 Tbs warm cream.

Plate dessert platter

Arrange 1 slice of Lindbergh cheesecake and 1 fried cheesecake piece and 2 fried banana pieces on each serving plate (or assemble as a central platter for sharing). Place a scoop of vanilla bean ice cream beside the cheesecake. Drizzle 2–3 tablespoons of warm rum-caramel sauce over the fried banana and cheesecake pieces and a light drizzle over the main cheesecake slice. Add a generous dollop of whipped cream beside or on top of the ice cream and dust lightly with powdered sugar. Scatter chopped toasted nuts around the plate and garnish with mint leaves.

Serve

Serve immediately while fried elements are warm and ice cream is cold. Offer extra rum-caramel in a small pitcher for additional drizzling at the table.