Cheesecake is a popular, delicate dessert that is not only served in cafes and restaurants, but also prepared at home. Banana cheesecake is one of the most delicate options for preparing this delicacy. Below are some of the most interesting and simple recipes.
Based on a mold 24 cm in diameter you will need:
- eggs - 2 units for dough + 2 units for cheese layer;
- flour - 50 gr;
- sugar - 60 g for dough + 240 g for cheese layer;
- vanilla sugar - 1 tsp. in the dough and 10 grams in the cheese layer;
- baking powder - ½ tsp;
- drain cheese - 1 kg;
- corn starch - 35 gr.
We divide the eggs into whites and yolks. Beat the protein mass until it reaches a stable foam, and without interrupting the process, add half the sugar for the base. Beat until a stable foam forms.
Add the remaining sugar for the dough and vanilla into the yolks, and also process with a mixer for several minutes. The mass will lighten and become homogeneous.
Combine flour with baking powder.
In several stages, introduce the protein and flour parts into the yolk mass, carefully connecting them with a spatula using movements from bottom to top.
Prepare the base by lining it with baking paper. We lay out our base, leveling it with a spatula or spoon. We bake at 180 degrees for a quarter of an hour, perhaps a few minutes longer, it all depends on the heating of the oven and its power.
Meanwhile, prepare the next part of the cheesecake: beat a quarter of the cheese with half the sugar for the cheese layer and starch for a minute. Next, add the remaining cheese, sugar and vanilla in small portions, working through the entire mass with a mixer after each addition.
We cut the culinary sleeve along the seam - you should get a sheet in the center of which you can place the mold and lift the edges of the film upward, securing it to the mold with a nylon thread. We cut off the excess film just above the shape. This technique is necessary in order to prevent the dessert from getting wet in the future.
Place the mold in a baking container of larger diameter. Pour boiling water into the container to a level slightly below the height of the mold. We send the entire structure to the oven, increase the temperature to 280-300 degrees and bake for an hour - an hour and 20 minutes.
The cheesecake should be allowed to cool and placed in the refrigerator for 12 hours. You can then remove it from the mold and serve it to the table.
With cottage cheese and bananas
Banana cheesecake with cottage cheese is cheaper than the same dessert, but with cream cheese. Also, this version uses sour cream rather than cream.
- cottage cheese - 400 gr;
- bananas - 3-4 fruits;
- shortbread cookies - 300 gr;
- melted butter - 100 g;
- sugar - 150 gr;
- sour cream - 150 gr;
- vanilla;
- gelatin - 30 gr.
Grind the cookies into crumbs and combine with butter, carefully working through them by hand. We form the base and bake in the oven for ten minutes at 180 degrees.
Prepare the curd and banana mixture: combine the cottage cheese with sugar, vanilla and sour cream. Process thoroughly with a mixer until smooth.
Using an immersion blender, grind the banana pulp along with the curd mass.
We dilute the gelatin with boiling water (50-70 ml) and combine it with the curd mass. Pour it onto the base and level it with a spatula. Let the cheesecake refrigerate for 4 hours.
With mascarpone
The recipe with mascarpone is no different from preparing the cottage cheese-banana version. The only caveat is that the cottage cheese is replaced with soft mascarpone cheese. This component freezes well, so you don’t have to bake a cheesecake with it. The taste is definitely more delicate than cottage cheese. We recommend trying to make cheesecake this way.
Chocolate banana dessert
- 4 bananas;
- packaging of unflavored crackers;
- cottage cheese;
- 200 g butter;
- 200 ml heavy cream;
- 1 bar each of bitter and milk chocolate;
- a can of boiled condensed milk.
Grind the cookies, pour in melted butter, mix thoroughly and spread in an even layer into the mold, pressing the mixture with a spoon to compact it. Place in the refrigerator for 40 minutes to harden.
Meanwhile, prepare the next part: melt the chocolate in a water/steam bath, combine with cream.
Separately, grind the mass of cottage cheese, ground into a sieve, with cream.
Pour the chocolate onto the base, distribute it, and let it harden for 40 minutes. The next layer is dumplings, and on top of it are peeled bananas, sliced lengthwise. The last layer is curd. If desired, you can sprinkle with cocoa to decorate the dessert. Leave the dessert in the cold for three hours.
Cooking without baking
Making banana cheesecake without baking is a pleasure - especially for those who don’t like to bother with an oven, or who simply don’t have one nearby.
- shortbread cookies - 350 gr;
- drain butter - 150 gr;
- bananas - 3 units;
- lemon juice - 2 table. l.;
- cottage cheese - 450 gr;
- heavy cream - 200 ml;
- powdered sugar - 2 tables. l.;
- gelatin - 1 ½ table. l.
Melt the butter. Grind the cookies to crumbs using a blender or rolling pin, placing them in a bag. Grind the crumbs and butter by hand - you will get a slightly damp sand mass. This will be the base of the cheesecake. Place it on the bottom of the springform pan, pressing down well with a spoon. You can form small sides.
Pour boiling water over gelatin and dissolve, stirring.
Grind the banana pulp in a blender, combining it with juice. Add cottage cheese, cream and powder, work with the device again so that the mass acquires the consistency of thick cream. Finally, pour in the gelatin mixture, stir well and quickly pour into the mold on top of the base.
The no-bake cheesecake should set in the refrigerator for 3-4 hours.
Before serving, you can decorate with banana slices and sprinkle with powder.
Without base
- low-fat cottage cheese - 800 g;
- bananas - 6 fruits;
- egg;
- flour - 2 table. l.
Mash the cottage cheese into a puree, beat in the egg and flour, mix thoroughly.
Grind the banana pulp into puree using a meat grinder or blender. Pour into the curd mixture and stir. Bake at 180 degrees until a delicious golden crust forms - about 45 minutes.
In a slow cooker
Making banana cheesecake in a slow cooker is similar to baking in an oven. The multicooker container is also greased with oil, layers are laid out in it, and the cheesecake is baked in the “Baking” or “Multicook” program for 1 - 1 ⅓ hours. Next, carefully remove it with a basket for steaming.
Banana cheesecake with cottage cheese is an exquisite and aromatic dessert that can be easily prepared both for family and for any occasion. The cake has a very delicate creamy texture and is quite light in taste. You can enjoy this banana-curd cheesecake with a cup of coffee at work, or treat your colleagues. To decorate the pie, you can place sliced banana slices on top, then top with topping or melted chocolate. Since the dessert does not require heat treatment, it can be quickly prepared on a holiday.
We prepare cheesecake without baking, use gelatin, high-quality cottage cheese, several bananas and shortbread for the base. It is most convenient to prepare this dessert in a springform pan.
Ingredients
- Cottage cheese 300 g;
- Cookies 300 g;
- Sour cream 100 g;
- Sugar 120 g;
- Butter 80 g;
- Banana 3-4 pcs.;
- Gelatin 25 g;
- Water 100 ml.
Preparation
Add the required amount of cold water to a deep container, then add gelatin to it. Use only boiled water. Leave for 15-20 minutes to swell, the gelatin should swell.
Separately, rub low-fat or fatty cottage cheese through a fine sieve, then add to the bowl to knead the filling. Add a small amount of sour cream there and mix with a kitchen appliance or blender.
Add the specified amount of sugar to the curd mass. If you want to give the cheesecake a special flavor, add a little vanilla sugar or ground cinnamon. Mix the mixture thoroughly with a spoon. Do not mix these ingredients with the gelatin mass yet.
Peel the bananas and cut into medium slices. Then add to the cottage cheese in a deep plate and stir.
Beat the curd mixture with bananas in a blender until creamy. If you don’t have a blender, first soften the bananas using a fork, then mix the fruit puree with cottage cheese.
Using a meat grinder, food processor or rolling pin, grind baked or any shortbread cookies until fine.
Melt the specified amount of butter in the microwave or in a water bath. Then make a hole in the bowl with the crushed cookies and pour the melted butter into it. Mix the ingredients thoroughly with a spoon or your hands. If the mass does not seem moist enough, add a little warm milk.
Pour the prepared wet crumbs into a springform pan with a diameter of 18-20 centimeters. It is important to cover the pan with cling film. Press the crushed biscuits well using a potato masher. You can also do this with a glass or even a tablespoon. You should end up with an evenly compacted layer of cookie crumbs.
Place the swollen gelatin in a saucepan and place on the stove. While stirring, warm the mixture well. The gelatin must dissolve completely, watch this, otherwise the dish will not harden well, there may be lumps that will later be visible in the finished banana cheesecake. Also make sure that the gelatin mixture does not boil. Then remove from heat and strain through cheesecloth to be completely sure that the mass is homogeneous and there are no lumps. Pour the prepared gelatin into the curd-banana mixture and mix thoroughly.
Pour the curd mixture onto a layer of crushed cookies in a baking pan. Place the cheesecake in the refrigerator for 3-4 hours until set.
Remove the finished banana cheesecake with cottage cheese from the mold and decorate to your taste.
This is the dessert we got, enjoy your tea!
Description
Banana cheesecake, which we will prepare today, is a random variation on the theme of the classic recipe. Typically, a specific type of cream cheese is used to create the base of the dessert. We will try to prepare this foreign delicacy with our usual cottage cheese. It will turn out no worse, if not better.
Unlike the traditional version, cheesecake with cottage cheese will be much richer in taste. Moreover, after baking, the airy center will remain very juicy. This effect is achieved thanks to two outer layers of cocoa crumbs.
A step-by-step recipe for making banana cheesecake with photos can be found below. It presents each step clearly and with detailed instructions. Thanks to this recipe, you will learn how to make curd banana cheesecake with baking at home. It's really very simple and fast. In addition, during the cooking process, or rather, the final baking, the aromas in the house will be simply incredible. A mixture of cocoa, cottage cheese and bananas will not leave anyone indifferent!
Ingredients
-
(250 g) -
(300 g) -
(4 tbsp.) -
(3 pcs.) -
(400 g) -
(100 g) -
(2 pcs.) -
(1 tbsp.) -
(taste) -
(1 tbsp.)
Cooking steps
Add melted butter and sugar to a deep mixing bowl. Mix the ingredients thoroughly, or better yet, grind.
Add flour and cocoa to a separate dry bowl. Mix until smooth so that there are no lumps left.
Then combine flour and butter and mix a homogeneous base for the future cheesecake. Try to get rid of large lumps.
Let's start creating the airy part of the dessert. To do this, mix eggs and sugar in a deep bowl to form a fluffy mass. Add cottage cheese to the beaten eggs. First, it is better to take it out of the refrigerator and let it warm up to room temperature. Peel the banana, cut into rings and add to the bowl. Next, add sour cream to the base, followed by vanillin and a spoonful of honey. For thickness, season the base with three tablespoons of flour. Beat the ingredients until fluffy using a blender.
Choose a suitable round baking dish. The bottom must be lubricated with oil. Spread half of the cocoa and flour base in an even layer on the bottom of the mold. Then spread the entire fluffy banana mixture on top of the crumbs in an even layer.
We finish the future cheesecake with a layer of the remaining cocoa mixture.
Preheat the oven to 170 degrees and send our pan to bake. This process will take approximately 45 minutes. During this time, the top and bottom layers should turn into crispy cakes.
Cool the finished dessert at room temperature and then put it in the refrigerator. After all, this dish is usually served cold. Banana cheesecake with cottage cheese is ready.
Bon appetit!
Cheesecake is a traditional sweet dessert of American and European cuisine. Usually this dish consists of cottage cheese or ground cookies or ready-made sponge cake are used as its base. There are many options for preparing the overseas delicacy; sometimes vanilla, fruit, liqueurs and chocolate are added to it. From our article you will learn how to make delicious banana cheesecake at home. The recipe for this dish is not too complicated, and you can easily prepare it yourself.
Bake or refrigerate?
Currently, cheesecakes are usually divided into two types: raw and baked. In the UK, this wonderful dessert is made from cheese, cream, milk and gelatin. The British place the filling on a thick layer of grated biscuits mixed with butter. In the USA, there is its own version of this dish, when the filling is not cottage cheese, but soft, fatty cheese. The second option is more popular, but it requires more time and effort to prepare. Delight your loved ones by making them a banana cheesecake, the recipe with photos of which you will find below.
Simple recipe
We suggest you prepare banana curd which is quite simple:
Knead 500 grams of fresh cottage cheese with your hands, add one chicken egg and one tablespoon. Mix the future filling thoroughly until it turns into a homogeneous mass.
Peel five ripe bananas, cut them into small pieces and grind them using a blender. Combine the resulting puree with the curd dough and mix.
Let's take 300 grams of cookies without any food additives and make crumbs out of them. Add 60 grams of butter, a little cinnamon and mix.
Grease the inner edges and bottom of the baking dish with oil, place the sand mixture and curd filling on them. To prevent the dessert from sticking to the pan, you can use parchment or
Preheat the oven and place the dish in it for 30 minutes.
Grate the chocolate and slice your favorite fruit to decorate our banana cheesecake before serving. The recipe for the next dessert will appeal to both children and adults.
Cheesecake with bananas and orange juice
Grind 160 grams of cookies and 80 grams of butter with a blender. Line a baking dish and spread the resulting sand mixture onto it in an even layer. To make the cheesecake base firm, place it in the refrigerator for a while.
We take six plates and dissolve it in a small amount of water. To avoid mistakes, carefully read the instructions that are usually written on the packaging.
Make 300 grams of fruit puree from ripe bananas, add 75 ml of juice to it, put the dishes on the fire and bring the mixture to a boil. After a quarter of an hour, when the mass has cooled slightly, mix the mass with gelatin.
Combine 100 grams of sugar and three chicken egg yolks, beat them until the mixture turns white. Then mash 300 grams of cottage cheese in a separate bowl and mix it with the egg mixture, fruit puree and heavy cream (250 grams).
Pour the resulting filling into a cooled form and place it in the refrigerator for several hours.
Once the cheesecake has set, you can decorate it with banana slices, coconut flakes or chocolate.
I offer all lovers of cottage cheese desserts a very tasty banana cheesecake. The cheesecake turned out very tender and is definitely worth trying!
For the cheesecake base:
Crumbly cookies (“Chess”, “Yubileinoe”) - 300 g
Walnuts – 40 g
Butter – 150 g
For the curd filling:
Soft cottage cheese - 400 g
Sour cream – 180 g
Eggs - 3 pcs.
Bananas - 3 pcs.
Lemon zest - 1 tbsp.
Lemon juice - 1 tbsp.
Sugar - 150 g
Place cookies in a food processor, add walnuts and soft butter. Grind everything into crumbs using a sharp knife attachment. If the cookies are not sweet, you can add sugar, I didn’t.
Line a springform pan with parchment, pour all the crumbs onto the bottom and distribute evenly. Gently press the crumbs to the bottom and make sides of them a couple of centimeters high. The size of my mold is 24 cm. Place the mold in the refrigerator while we prepare the curd filling.
Peel the bananas and break into pieces. Place in a food processor bowl. Remove the zest from the lemon and add to the banana, pour a spoon of lemon juice over the banana. Process the banana and zest in a food processor until smooth.
Then add soft cottage cheese, sour cream, eggs and sugar to the bowl.
Beat everything until smooth.
Remove the mold from the refrigerator and pour the curd filling into it.
Preheat the oven to 170 degrees and bake the cheesecake for 50-60 minutes. Then cool the cheesecake completely and put it in the refrigerator for at least 4 hours, ideally overnight.
After a while, cut the cheesecake into portions with a sharp knife. I also wanted to decorate the top of the cheesecake with a banana, but when I had everything ready for shooting, it turned out that the banana that had been set aside had been eaten. This of course did not affect the taste, I just wanted to present it more beautifully.
Banana cheesecake is ready!
Photo recipe 2: banana cottage cheese cake in the oven from cookies
- 250 g shortbread cookies, butter type;
- 120 g butter;
- 1 large banana;
- 350 g fat cottage cheese;
- 30-50 g raisins;
- 3-4 (depending on size) fresh chicken eggs;
- 5-6 tbsp. tablespoons regular and 2 vanilla sugar;
- 200 g 20% sour cream;
- half a bar of chocolate to your taste (I used milk).
Break the cookies into small pieces and grind them into fine crumbs. To make your life easier, place the cookies in a plastic bag and run a rolling pin or plastic water bottle over them.
Cut the cooled butter into cubes, combine with the cookies and stir thoroughly to obtain a homogeneous mass.
Place the mixture in the baking dish and press down lightly. Preheat the oven to 150 degrees and place the curd cheesecake base in it for 15 minutes.
Mash the banana and cottage cheese with a fork.
Place eggs, sugar into the banana-curd mass and beat the mixture well with a mixer or using a blender.
Add sour cream and raisins and use a spoon to gently mix the curd cheesecake filling.
Place the filling on the half-cooked base and bake in the oven for another 40-50 minutes.
Sprinkle the still warm pie with finely grated chocolate. Garnish with mint leaves.
Serve cottage cheesecake with hot tea or strong, freshly brewed coffee. Bon appetit!
Recipe 3: Simple banana cheesecake with cottage cheese without base in the oven
- granulated sugar - 2 tbsp. spoons;
- vanilla sugar - to taste;
- bananas - 4 pcs.;
- butter - to taste;
- chicken eggs - 1 pc.;
- low-fat cottage cheese - 2 p.
To prepare this dish, we need low-fat cottage cheese, or sweet curd mass - whatever you like, bananas, two eggs, sugar, vanilla sugar, butter (for greasing the mold). 
Place the cottage cheese in a convenient high form.
Add two tablespoons of sugar
and a pinch of vanilla sugar.
Add one large chicken egg.
You can have two - it all depends on the desired consistency and size of the eggs.
Mash thoroughly with a fork. You can beat it with a blender or mixer - whichever is more convenient for you.
The cottage cheese is ready. Let's move on to preparing the bananas. We will need four large bananas.
Beat them until smooth without lumps with a blender or mixer.
Combine the resulting mixture with the prepared cottage cheese mixture.
Next, beat the mixture with a blender or mixer. The better you beat, the more tender your cheesecake.
Take a baking dish. Mine is silicone. Grease the bottom and sides with butter and sprinkle with flour to prevent the cheesecake from burning or sticking.
Place the mixture in a baking dish.
Place in the oven for 20 minutes. bake at a temperature of 170-180 degrees.
Here's what I got. I overexposed it a little. But this can be fixed.
Next is your imagination. I cut it into two halves and coat it with boiled condensed milk (just a little). Next I cover it with raspberry mousse.
This is so delicious.
Better to eat cold. Place in the refrigerator for a couple of hours.
Recipe 4: banana cheesecake with cottage cheese in a slow cooker with photo
The cheesecake turns out very tender, flavorful and holds its shape well. It is very important to use cottage cheese and sour cream with high fat content. You can use any crumbly or oatmeal cookies. Please note that the cheesecake was prepared in a 4.5 liter bowl; if you have a small multicooker, then reduce the amount of ingredients, otherwise the high filling may not be baked.
Grind the cookies into crumbs. I crushed it using a blender. You can put the cookies in a bag and roll them out with a rolling pin.
Add melted butter to the crumbs and mix thoroughly.
Grease the multicooker bowl with oil. Using your hands, place the cookies tightly on the bottom of the multicooker, and also make low sides. Place the bowl in the refrigerator and start preparing the banana curd filling.
I make the filling in a blender bowl. You can do it in just a bowl and beat everything with an immersion blender. Place cottage cheese, sour cream, sugar and eggs in a blender bowl.
Beat everything thoroughly until smooth.
Add chopped bananas to the whipped mixture.
Beat thoroughly again at high speed to obtain a homogeneous mass.
Carefully pour the filling onto the cookies.
Close the multicooker lid and set the “Bake” mode for 65 minutes. After the readiness signal, turn off “Heating” and leave the cheesecake in the multicooker for another hour without opening the lid.
Then, using the “Steam” basket, carefully remove the cheesecake from the bowl onto a plate.
Top with bananas or melted chocolate if desired.
This recipe is prepared in a Panasonic SR-TMH 18 multicooker, with a bowl capacity of 4.5 liters. The power of the device is 670 W.
Recipe 5: No-Bake Banana Cheesecake with Cottage Cheese
Cheesecake base
360 g shortbread cookies
130-150 g butter
Cheesecake cream
2 large bananas + 1 or 2 bananas for garnish
2 tbsp. l. lemon juice + 1 tbsp. l. For decoration
460 g cottage cheese (2 packs of 230 g each)
200 ml cream 10%
2 tbsp. l. powdered sugar
1 packet of vanilla sugar (1 tsp)
1.5 tbsp. spoons of instant gelatin
lemon zest for garnish
Traditionally, cheesecake is made with mascarpone, ricotta, havarti, or cream cheese. It is very tasty, but such cheeses are not always on hand, but ordinary fresh cottage cheese is always available in any quantity and at any price. Add a little fruit, imagination and a very tasty and delicate dessert will decorate your table. Using a blender, you can quickly prepare the cheesecake, plus 3-4 hours for hardening in the refrigerator.
1. Lightly melt the butter, crumble the cookies and mix them with the butter in a blender.
Take a handful of cookies in your hand and form a lump; if the lump falls apart, add a little more butter. 
2. Cover the bottom of the springform pan with parchment paper. To prepare the cheesecake base, spread the cookies mixed with butter evenly over the bottom of the pan, compact it and place it in the refrigerator.
3. Pour gelatin with 6-7 tablespoons of hot water and stir until completely dissolved (set aside 1 tablespoon of dissolved gelatin).
4. Cut the peeled bananas into pieces, put them in a blender, pour lemon juice over them, and chop them.
5. Add cottage cheese, cream (set aside 1 tablespoon), powdered sugar, vanilla sugar to the bananas and beat until creamy.
The cottage cheese should be without grains or rub it through a sieve.
6. Without stopping the blender, pour the dissolved gelatin into the banana curd cream in small portions, mix thoroughly.
To prevent gelatin from instantly hardening in a cold mass, all products should be at room temperature. 
7. Remove the pan with the cheesecake base from the refrigerator, pour the banana curd mixture on top and return to the refrigerator until completely set. 
8. After the cheesecake has hardened, it is ready to eat and looks great :))) But, if desired, you can decorate it by sprinkling with lemon zest or sliced fresh banana rings. To prevent the banana from immediately darkening, mix 1 tbsp. spoon of lemon juice, 1 tbsp. spoon of dissolved gelatin, 1 tbsp. l. cream and pour this mixture over the bananas.
Recipe 6: banana cheesecake casserole without base with cottage cheese without sugar in the oven
Banana cheesecake turns out very tender and airy. To prepare it, you need to take very ripe, even slightly overripe bananas. Curd cheesecake tastes no worse than cheese cake.
- 500 grams of cottage cheese;
- 6 ripe bananas (speckled);
- 2 tbsp. spoons of flour;
- 1 chicken egg;
- vegetable oil.
It is better to take low-fat or completely low-fat cottage cheese for cheesecake. The cottage cheese needs to be made less grainy. To do this, rub it through a sieve twice or grind it with a blender. Mash the bananas into a puree and mix with the curd mass. We should get a homogeneous banana-curd puree.
Add the raw chicken egg and flour into the dough, knead well. Prepare a baking dish for the pie - grease it with butter or line it with parchment sprinkled with flour. Pour the dough into the mold and smooth the surface. Bake until the top of the pie is browned. In time it is about half an hour at 180 degrees.
Serve banana cheesecake when completely cooled. Cut the cooled pie into pieces, decorate with caramel and banana slices.
Recipe 7: banana-curd cheesecake-casserole, dietary (fitness)
Base (for 24 cm mold):
- 1 egg
- 70 g oatmeal
- 70 g cottage cheese
- 1/8 tsp stevia (or sugar substitute)
- 400 g cottage cheese
- 150 g natural yoghurt
- 2 squirrels
- 3 g agar-agar
- 70 ml water
- 1/5 tsp stevia
- 150 g frozen or fresh berries
- 70 g water
- 1 g agar-agar
- 1/8 tsp stevia
Mix the cottage cheese and egg using a blender until smooth, add stevia or a sugar substitute. Grind the oatmeal into flour using a coffee grinder, add to the cottage cheese, knead the dough.
Line a baking pan with parchment paper and pour in the dough. Bake at 190 degrees for 10-15 minutes, then remove from the oven, make holes with a fork to level the surface of the cake.
Let's prepare the soufflé. Beat cottage cheese, yogurt and stevia (you can use a sugar substitute), put in a water bath, heat to 50 degrees. (A warm mixture is necessary because we will be adding agar-agar, which begins to harden at temperatures below 40 degrees).
Place the whites in a water bath and heat, stirring with a whisk. At the same time, add water to the agar-agar, stirring, and bring to a boil. When the whites begin to foam slightly, begin to beat them until stiff peaks form; while continuing to beat, pour in the agar-agar, then the warm curd mass. As soon as the mixture is mixed until smooth, quickly pour it onto the base and put it in the refrigerator.
Preparing jelly. Grind the berries using a blender, add water, strain through a sieve into a saucepan. Add stevia (sugar substitute), agar-agar, bring to a boil.
Cool slightly (but not below 40-50 degrees), pour onto the soufflé, decorate with berries on top, and put in the refrigerator to cool.
Recipe 8: Low-calorie banana cheesecake with cottage cheese and strawberries
- cottage cheese (soft) 450-500 g (I have Valio 0.3% fat - 65 kcal per 100 g), you can take any low-fat cottage cheese and beat thoroughly with a blender
- -yogurt/sour cream 80-100 g (if the cottage cheese is dry, then you will need a little more than 100 g of yogurt)
- -egg 2 pcs
- -powdered sugar 20 g (if you take fruit yogurt, then without sugar)
- - flour 50 g - bananas 3-4 pcs (400 g)
- -strawberries (any berries and fruits for decoration)
- banana
Beat cottage cheese and yogurt with sugar, add eggs, beat again. Add flour, mix. Add banana puree to the curd-yogurt mixture and beat everything. Bake in a preheated oven at 160 degrees for about an hour (it is better to bake in a water bath) Decorate the finished cheesecake with strawberries sprinkled with powdered sugar. Cool the finished cheesecake, it is better to leave it overnight.
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