Cheesecake is a popular delicate dessert, which is not only served in cafes and restaurants, but also cooked at home. banana cheesecake one of the most gentle options cooking this delicacy. Below are some of the most interesting and simple recipes.

Based on a form of 24 cm in diameter, you will need:

• eggs - 2 units for the dough + 2 units for the cheese layer;
• flour - 50 gr;
• sugar - 60 gr for the dough + 240 gr for the cheese layer;
• vanilla. sugar - 1 tsp in the dough and 10 gr in the cheese layer;
• baking powder - ½ tsp;
• drain. cheese - 1 kg;
• corn. starch - 35 gr.

We divide the eggs into whites and yolks. Protein mass beat until a stable foam, and, without interrupting the process, pour in half the sugar for the base. Beat until a firm foam forms.

We introduce the rest of the sugar for the dough and vanilla into the yolks, we also work with a mixer for several minutes. The mass will brighten and become homogeneous.

Combine flour with baking powder.

In several steps, we introduce the protein and flour parts into the yolk mass, gently connecting them with a spatula with movements from the bottom up.

Prepare the base by lining it with baking paper. We spread our base, leveling with a spatula or spoon. At 180 degrees we bake for a quarter of an hour, perhaps a few minutes longer, it all depends on the heating of the oven and its power.

In the meantime, prepare the next part of the cheesecake: beat a quarter of the cheese with half of the sugar for the cheese layer and starch for a minute. Further in small portions we introduce the rest of the cheese, sugar and vanilla, working through the whole 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 put the form and lift the edges of the film up, fixing it on the form with a nylon thread. Cut off the excess film just above the mold. This technique is necessary in order to prevent the dessert from getting wet in the future.

We put the form in a baking dish of a larger diameter. Pour boiling water into the container to a level slightly below the height of the mold. We send the whole structure to the oven, increase the temperature to 280-300 degrees and bake for an hour - an hour and 20 minutes.

Allow the cheesecake to cool and place in the refrigerator for 12 hours. After that, you can 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 in this version, sour cream is used, not cream.

• cottage cheese - 400 gr;
• bananas - 3-4 fruits;
• shortbread cookies - 300 gr;
• melted butter - 100 gr;
• sugar - 150 gr;
• sour cream - 150 gr;
• vanilla;
• gelatin - 30 gr.

Grind the cookies into crumbs and combine with butter, carefully working by hand. We form the base and bake in the oven for ten minutes at 180 degrees.

We prepare the cottage cheese-banana mass: we combine the cottage cheese with sugar, vanilla and sour cream. Mix thoroughly with a mixer until smooth.

With an immersion blender, grind the banana pulp together with curd mass.

Gelatin is diluted with boiling water (50-70 ml) and combined with the curd mass. Pour it over the base, smooth with a spatula. Refrigerate the cheesecake for 4 hours.

With mascarpone

The recipe with mascarpone is no different from the preparation of the curd-banana version. The only caveat is that the cottage cheese is replaced with soft mascarpone cheese. This component freezes well, it is not necessary to bake a cheesecake with it. The taste is definitely more tender than cottage cheese. We recommend trying to cook a cheesecake in this version.

Chocolate Banana Dessert

• 4 bananas;
• unflavored cracker packaging;
• cottage cheese;
• 200 gr of oil;
• 200 ml of heavy cream;
• 1 bar of bitter and milk chocolate;
• bank of boiled condensed milk.

Grind the cookies, pour in melted butter, mix thoroughly and spread in an even layer into the mold, pressing the mass with a spoon for compaction. We put in the refrigerator for 40 minutes - to solidify.

In the meantime, we are preparing the next part: melt the chocolate in a water / steam bath, combine with cream.

Separately, grind the mass of cottage cheese grated with a sieve with cream.

Pour chocolate over the base, distribute, let harden for 40 minutes. The next layer is boiled potatoes, and peeled bananas cut lengthwise on top of it. The last layer is curd. Optionally, you can sprinkle with cocoa - to decorate the dessert. Insist dessert for three hours in the cold.

Cooking without baking

No-Bake Banana Cheesecake is a pleasure to make - especially for those who don't like to fiddle with the oven, or it just isn't around.

• shortbread cookies - 350 gr;
• drain. oil - 150 gr;
• bananas - 3 units;
• lemon juice - 2 table. l.;
• cottage cheese - 450 gr;
• fat cream - 200 ml;
• powdered sugar - 2 table. l.;
• gelatin - 1 ½ table. l.

Melt the butter. Grind the cookies to a crumb state with a blender or rolling pin, placing it in a bag. Rub the crumbs and oil by hand - you get a slightly wet sand mass. This will be the base of the cheesecake. Put it on the bottom of a detachable form, tamping well with a spoon. You can form small bumpers.

Pour boiling water over gelatin and dissolve, stirring.

Grind banana pulp with a blender, combining with juice. Enter the cottage cheese, cream and powder, work again with the device so that the mass acquires a consistency thick cream. At the end, pour in the gelatin mixture, mix well and quickly pour into the mold on top of the base.

Cheesecake without baking should harden 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 gr;
• bananas - 6 fruits;
• egg;
• flour - 2 table. l.

Mash the cottage cheese into a puree, drive in the egg and flour, mix thoroughly.

Puree banana pulp using a meat grinder or blender. Pour into curd mixture and mix. Bake at 180 degrees until appetizing golden brown- approximately 45 minutes.

In a slow cooker

Making banana cheesecake in a slow cooker is like baking in an oven. The multicooker is also greased with oil, layers are laid in it and a cheesecake is baked on the Baking or Multicook program for 1 - 1 ⅓ hours. Then carefully remove with a basket for steam cooking.

Banana cheesecake with cottage cheese is an exquisite and fragrant dessert that is easy to prepare for both family and any holiday. The cake has a very delicate creamy texture and is quite light in taste. Such a banana-curd cheesecake can be enjoyed with a cup of coffee at work, as well as treat colleagues. To decorate the cake, you can put sliced ​​​​banana circles on top, then pour over topping or melted chocolate. Since the dessert does not require heat treatment, it can be quickly prepared on a holiday.

We prepare a no-bake cheesecake, using gelatin, quality cottage cheese, a few bananas and shortbread cookies for the substrate. It is most convenient to prepare such a dessert in a detachable form.

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.

Cooking

In a deep container, add the required amount cold water then add gelatin to it. Use only boiled water. Leave for 15-20 minutes to swell, gelatin should swell.

Separately, rub low-fat or fatty cottage cheese through a fine sieve, then add to the bowl for kneading the filling. Also add there a large number of sour cream and mix with a kitchen appliance or blender.

Add the indicated amount of sugar to the curd mass. If you want to give a cheesecake special flavor- add some vanilla sugar or ground cinnamon. Mix thoroughly with a spoon. Do not mix these ingredients with the gelatin mass yet.

Peel bananas and cut into medium slices. Then add to the cottage cheese in a deep plate and mix.

Beat the curd mass with bananas with a blender until creamy. If you do not have a blender, soften the bananas with a fork first, then mix the fruit puree with cottage cheese.

Grind baked or any shortbread cookies with a meat grinder, food processor or rolling pin to a fine state.

Melt the specified amount of butter in the microwave or in a water bath. Then make a well in the bowl of crushed biscuits and pour in the melted butter. Mix the ingredients thoroughly with a spoon or your hands. If the mass does not seem moist enough, add a little warm milk.

In a detachable form with a diameter of 18-20 centimeters, pour the finished wet crumbs. It is important to cover the form cling film. Pack the crushed biscuits well with a potato masher. It can also be done with a glass and even a tablespoon. You should get an even, compacted layer of cookie crumbs.

Transfer the swollen gelatin to a saucepan and place on the stove. While stirring, heat the mixture well. Gelatin should completely dissolve, keep an eye on this, otherwise the dish will harden poorly, there may be lumps that will then 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 mass and mix thoroughly.

Pour the curd mixture over the layer of crushed biscuits in a baking dish. Place the cheesecake in the refrigerator for 3-4 hours until set.

Release the finished banana cheesecake with cottage cheese from the mold and decorate to your taste.

Here we have such a dessert, have a nice tea party!

Banana cheesecake with cottage cheese is a great low-calorie and very tasty dessert that is suitable for any occasion. By adding other ingredients, you can further diversify the recipe. A large number of variations of this dish are known, and its history goes deep into antiquity.

Cheesecake is a dessert made with cottage cheese or soft cheese, their combination is possible, among the ingredients there must be eggs, cream or sour cream, starch or flour, milk. There are many recipes for cheesecake, but banana with cottage cheese has a special sophistication of taste.

The main feature of this cheesecake is that you can cook it both with baking in the oven and without baking with the addition of gelatin. Due to the fact that the recipe combines cottage cheese and yogurt, the cheesecake is airy and light. There are also a few rules, subject to which it will become easier to prepare a dessert:

• During baking in the oven, do not set a high temperature (150 degrees is enough) - the pastries will have time to rise;
• You need to cool the cheesecake slowly, after cooking, first open the oven for 20 minutes and only then take out the dish;
• If cracks have formed on the cake, you can always mask them by making a beautiful decoration.

The basis of the dessert can be a cake or crushed cookies. You can make a cheesecake without a base to further emphasize the taste of cottage cheese or cheese. Baked cheesecake is a classic American dish, while cold-cooked cheesecake is British. The dish was first mentioned in the teachings of an ancient Greek physician, who described in detail the methods of preparation.

rich world history and complex weaves make the dish universal, it will be equally appropriate in America and Russia. The pie can be eaten with Indian or Chinese tea, kefir or coffee. But it was the Americans who introduced cream cheese and cream into the dessert recipe, radically changing its appearance and taste for the better.

Cooking rules

Despite many a variety of recipes banana cheesecake with cottage cheese, there are some rules and features on how to make cheesecake from cottage cheese and bananas. Following them will help you always get an excellent result:

1. Choice of baking dish. It is recommended to cook the dessert in a drop-down form so that it does not fall apart when laid out on a dish.
2. V classic version cooking and to achieve great taste Philadelphia cheese should be used. If the filling is made from sour cream with cottage cheese and yogurt, then the ingredients are mixed little by little and gradually to achieve the desired consistency.
3. The optimal temperature for baking so that the dessert does not turn out to be overdried is 160 - 170 degrees. The form is set to an average level so that the filling is cooked correctly and the bottom does not burn.

Chefs do not advise serving the dish immediately after cooking, it should be cooled and let it brew.

Recipe in the oven

Banana cheesecake with cottage cheese in the oven is most often cooked. You need to follow all the details of cooking and then you get a very tasty dish.

Cooking steps

1. Cookies are crushed in a blender, it is added butter and everything mixes well.
2. The resulting mass is placed on the bottom of the prepared form. To prevent the cream from drying out, the cake can first be baked separately in the oven for 15 minutes.
3. Bananas are whipped with a blender or a spoon, lemon juice, sour cream, eggs, sugar, cottage cheese are added. The cream is spread evenly over the dough. All together baked in the oven for 1 hour.
4. To prepare the sauce, honey, butter and sugar are mixed. On low heat, the mixture is brought to a boil, after which cream with vanilla sugar should be added.

Cheesecake from cottage cheese and bananas in a slow cooker

Cheesecake from bananas with cottage cheese in a slow cooker turns out to be tasty and tender.

Ingredients

The dough will need:

• flour - 200 g;
• yolk - 1 pc.;
• margarine - 100 g;
• sugar - 50 g.

For filling:

• cottage cheese 250 g;
• bananas;
• sugar - 300 g;
• semolina - 3 tablespoons;
• 3 eggs;
• half a lemon.

Cooking steps

1. First you need to prepare all the ingredients.
2. In a bowl, mix the flour with sugar and margarine - carefully chop everything with a knife or rub it with your hands in polyethylene gloves into small crumbs.
3. Add the yolk to the mixture.
4. Then stir until a homogeneous composition is obtained, roll into a ball, spread on cling film and put in the refrigerator for 1 - 1.5 hours.
5. At this time, you can prepare the filling - put cottage cheese on a plate, add eggs, sour cream, semolina and sugar.
6. All components are thoroughly mixed with a blender until homogeneous mass so that not a single grain remains.
7. Bananas are peeled and also mashed, they need to be poured with juice from half a lemon, added to the already prepared filling and mixed thoroughly.
8. The dough is divided into 2 parts: one is larger, the other is smaller. The large one rolls out, a circle is formed from it over the bowl of the multicooker.
9. From the rest, long and wide sides are cut.
10. The circle is placed in the bowl, the sides are attached and fixed to it, then it is poured curd-banana filling and the surface is levelled.
11. In a slow cooker, cook on the "Baking" mode for 45 minutes with the lid closed, then the cottage cheese cheesecake should cool completely with the lid open.

On top of the cottage cheese-banana cheesecake in a slow cooker, you can make a decoration of bananas and almonds.

Banana cheesecake with cottage cheese without baking

This is an unusual and very simple recipe. delicious dessert which will allow you to prepare delicious dish for home tea. The fact that cooking does not require baking saves a lot of time and facilitates the process.

Ingredients

For the crust you will need:

• cookies (preferably shortbread) - 350 g;
• oil - 150 g.

For the cream you will need:

• bananas;
• lemon juice - 3 tablespoons;
• cottage cheese - 450 g;
• cream 10% - 200 ml;
• powdered sugar - 2 tablespoons;
• a bag of vanilla sugar;
• a tablespoon of gelatin;
• zest for decoration.

Cooking steps

1. Grind the cookies with a blender and mix with pre-melted butter.
2. Spread the cookies evenly into the prepared pan.
3. Pour gelatin with hot water, stir everything until dissolved.
4. Cut bananas in a blender along with lemon juice, put cottage cheese, vanilla sugar, cream there. Beat everything until a cream is homogeneous in consistency, then slowly add gelatin and mix.
5. The cream is placed on the cake and everything is put in the refrigerator for 4 hours to solidify.

Ready no-bake banana cheesecake can be additionally decorated with a banana and lemon zest.

This delicious dessert does not bother anyone, it can be easily diversified with additional ingredients - add dried fruits and nuts to the dough. Sesame goes well with bananas. Cheesecake will not leave anyone indifferent.

Video

Video recipe for making cheesecake with bananas and cottage cheese:

To all lovers cottage cheese desserts I offer a very tasty banana cheesecake. The cheesecake turned out very tender, and you should definitely try it!

For the cheesecake base:
Crumbly cookies ("Chess", "Jubilee") - 300 g
Walnuts - 40 g
Butter - 150 g

For 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 biscuits in a food processor, add walnuts and soft butter. Grind everything into crumbs with a “sharp knife” nozzle. If the cookies are not sweet, then you can add sugar, I did not add.

Cover the springform with parchment, pour all the crumbs on the bottom and evenly distribute. Gently press the crumbs to the bottom and make sides of it 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 bananas and break into pieces. Place in the bowl of the combine. Remove the zest from the lemon and add to the banana, pour the banana with a spoonful of lemon juice. Process the banana with zest in a food processor until smooth.

Then add to the bowl soft curd, sour cream, eggs and sugar.

Beat everything until smooth.

Remove the form from the refrigerator and pour the curd filling into it.

Preheat the oven to 170 degrees and bake the cheesecake for 50-60 minutes. Let the cheesecake cool completely and refrigerate 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 prepared everything for shooting, it turned out that the banana was eaten. Of course, this did not affect the taste, I just wanted to present it more beautifully.

Banana cheesecake is ready!

Photo recipe 2: cheesecake banana cottage cheese in the cookie oven

• 250 g shortbread biscuits, type creamy;
• 120 g butter;
• 1 large banana;
• 350 g of fatty cottage cheese;
• 30-50 g of raisins;
• 3-4 (depending on size) fresh chicken eggs;
• 5-6 art. tablespoons of regular and 2 vanilla sugar;
• 200 g of 20% sour cream;
• half a bar of chocolate to your taste (I used milk).

Break the cookies into small pieces and grind them into small crumbs. To make your life easier, put the cookies in a plastic bag and run a rolling pin or plastic bottle with water.

Cut the chilled butter into cubes, combine with cookies and mix thoroughly to get a homogeneous mass.

Pour the mixture into a baking dish and flatten lightly. Preheat the oven to 150 degrees and place the cheesecake base in it for 15 minutes.

Mash the banana with a fork along with the cottage cheese.

Put eggs, sugar into the banana-curd mass and beat the mixture well with a mixer or using a blender.

Add the sour cream and raisins and gently fold in the cheesecake filling with a spoon.

Put the filling on the base, brought to half-cooked, and bake in the oven for another 40-50 minutes.

Sprinkle the still warm cake with grated chocolate. Garnish with mint leaves.

Serve cheesecake with hot tea or strong freshly brewed coffee. Bon Appetit!

Recipe 3: Banana cheesecake with cottage cheese without a base in the oven simple

• 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 - as you like, bananas, two eggs, sugar, vanilla sugar, butter (for lubrication of the mold).

We spread the cottage cheese in a convenient high form.

Add two tablespoons of sugar

and a pinch of vanilla sugar.

Add one large chicken egg.

Two are possible - it all depends on the desired consistency and size of the eggs.

Thoroughly knead with a fork. You can beat with a blender or mixer - as you prefer.

The curd is ready. We turn to the preparation of bananas. We need four large bananas.

Beat them until a homogeneous mass without lumps with a blender or mixer.

We combine the resulting mixture with the finished mixture of cottage cheese.

Next, beat the mixture with a blender or mixer. The more you whip, the softer your cheesecake will be.

Berm baking dish. Mine is silicone. Lubricate the bottom and sides with butter, sprinkle with flour - so that the cheesecake does not burn or stick.

Pour the mixture into a baking dish.

We send it to the oven for 20 minutes. bake at a temperature of 170-180 degrees.
That's what I did. A little overdone. But we can fix it.

Next is your imagination. I cut it into two halves, coat with boiled condensed milk (only a little). Next, I cover with raspberry mousse.

This is such a delicious treat.

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 a photo

The cheesecake is very tender, fragrant and holds its shape well. It is very important to use cottage cheese and sour cream of high fat content. Cookies can be used any crumbly, or oatmeal. Please note that the cheesecake was cooked in a 4.5 liter bowl, if you have a small slow cooker, then reduce the amount of ingredients, otherwise the high filling may not be baked.

Crush cookies into crumbs. I chopped with a blender. You can put the cookies in a bag and roll them out with a rolling pin.

Add melted butter to crumbs and mix thoroughly.

Lubricate the multicooker bowl with oil. Put the cookies tightly with your hands on the bottom of the multicooker, also make low sides. Put the bowl in the refrigerator and start preparing the curd-banana filling.

I make the filling in a blender bowl. You can make it in just a bowl and beat everything with an immersion blender. Place cottage cheese, sour cream, sugar and eggs in a blender bowl.

Whisk everything thoroughly until smooth.

Add chopped bananas to the whipped mass.

Whisk again at high speed until smooth.

Carefully pour the filling over the cookies.

Close the lid of the multicooker, set the “Baking” mode for 65 minutes. After the ready signal, turn off the “Heating” and leave the cheesecake in the slow cooker for another hour without opening the lid.

Then, using the steamer 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 slow cooker with a 4.5 liter bowl. The power of the device is 670 watts.

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 sachet vanilla sugar (1 tsp)
1.5 st. 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 at hand, but the usual fresh cottage cheese always available in any quantity and at any price. Add some fruit, fantasy and very tasty and delicate dessert decorate your table. With a blender, you can quickly prepare a cheesecake, plus 3-4 hours to set in the refrigerator.

1. Melt the butter slightly, crumble the cookies and mix them with the butter with a blender.
Take a handful of cookies in your hand and make a lump, if the lump breaks up, add a little more butter.

2. Cover the bottom of the detachable form with food parchment. To prepare the base for the cheesecake, evenly spread the biscuits mixed with butter into the bottom of the mold, tamp it down and refrigerate.
3. Pour 6-7 tablespoons of gelatin hot water and stir until completely dissolved, (set aside 1 tablespoon of dissolved gelatin).
4. Cut peeled bananas into slices, put in a blender, pour over lemon juice, chop them.
5. Add cottage cheese, cream (set aside 1 tablespoon), powdered sugar, vanilla sugar to bananas and beat until creamy.
Cottage cheese should be free of grains or rub it through a sieve.
6. Without stopping the blender, pour the dissolved gelatin into the curd-banana cream in small portions, mix thoroughly.
So that gelatin does not instantly freeze in a cold mass, all products must be at room temperature.

7. Remove the cheesecake base form from the refrigerator, pour the banana-curd mass on top and return to the refrigerator until completely solidified.

8. After the cheesecake hardens, it is ready to eat and looks great :))) But, if desired, it can be decorated by sprinkling lemon zest or sliced ​​fresh banana rings. So that the banana does not instantly darken, mix the deferred in advance, 1 tbsp. a spoonful of lemon juice, 1 tbsp. a spoonful of dissolved gelatin, 1 tbsp. l. cream and pour this mixture over bananas.

Recipe 6: Oven-Based Banana Cheesecake Casserole with Sugar-Free Cottage Cheese

Banana cheesecake is very tender and airy. To prepare it, you need to take very ripe, even slightly overripe bananas. Cottage cheesecake tastes just like cheesecake.

• 500 grams of cottage cheese;
• 6 ripe bananas (speckled);
• 2 tbsp. spoons of flour;
• 1 chicken egg;
• vegetable oil.

Cottage cheese for cheesecake is better to take low-fat or completely fat-free. Curd needs to be made less grainy. To do this, we wipe it through a sieve 2 times or grind it with a blender. Mash the bananas in puree and mix with the curd mass. We should get a homogeneous banana-curd puree.

Stir chicken into batter a raw egg and flour, mix well. Prepare a baking dish for the cake - grease it with oil or cover it with parchment sprinkled with flour. Pour the batter into the mold and smooth the surface. Bake until the top of the pie is browned. In time, this is about half an hour at 180 degrees.

Serve banana cheesecake when completely cool. Cut the cooled cake into pieces, decorate with caramel and banana slices.

Recipe 7: Diet Banana Cottage Cheesecake Casserole (Fitness)

Base (for a 24 cm form):

• 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 cottage cheese and egg with a blender until smooth, add stevia or a sugar substitute. Grind oatmeal into flour with a coffee grinder, add to cottage cheese, knead the dough.

Lay out the baking dish parchment paper, pour out the dough. Bake at 190 degrees for 10-15 minutes, then remove from oven, poke holes with a fork to level the surface of the cake.

Soufflé is ready. Beat cottage cheese, yogurt and stevia (you can use a sugar substitute), beat, put on water bath, heat up to 50 degrees. (It is a warm mixture that is needed, because we will add agar-agar, which begins to solidify at temperatures below 40 degrees).

Proteins put in a water bath, heat, stirring with a whisk. At the same time, pour agar-agar with water, stirring, bring to a boil. When the proteins begin to foam slightly, start whipping them until stable peaks, 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, refrigerate.

Cooking jelly. Grind the berries with 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 on the souffle, decorate with berries on top, put in the refrigerator to cool.

Recipe 8: Low Calorie Banana Cheesecake with Cottage Cheese and Strawberries

• cottage cheese (soft) 450-500 gr (I have Valio 0.3% fat - 65 kcal per 100 gr), you can take any fat-free cottage cheese and beat well with a blender
• -yogurt / sour cream 80-100 gr (if the cottage cheese is dry, then a little more than 100 gr of yogurt will be needed)
• - egg 2 pcs
• - powdered sugar 20 gr (if you take fruit yogurt, without sugar)
• - flour 50 gr - bananas 3-4 pieces (400 gr)
• -strawberries (any berries and fruits for decoration)
• banana

Beat cottage cheese and yogurt with sugar, add eggs, beat again. Add flour, mix. Add to yogurt mixture banana puree 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 powdered sugar Cool the finished cheesecake, it is better to leave it all night.

Do you want to please yourself and loved ones with an amazing dessert? Banana cheesecake is a real delicacy that will appeal to everyone.

Some nuances of cooking

To prevent the filling on this dessert from cracking, you need to follow some rules:

• Dessert cook at a low temperature, not higher than 150 degrees. During this time, baking will increase in size;
• Refrigerate the cheesecake gradually. Turn off the oven when it is completely ready. First, open the door for 20 minutes and only then take it out of the oven;
• If for the first time something didn’t work out for you, and cracks appeared on the pie, don’t be discouraged. Dessert can be saved by decorating the top with bright glaze.

Banana cheesecake in a slow cooker

The main advantages of this cake are a beautiful view, the most delicate taste and unspeakably soft structure.

To prepare a delicious dessert, you need to take:

• 50 grams of butter;
• 3 testicles;
• 200 grams of Jubilee cookies;
• 1 tablespoon fresh lemon;
• 1 glass of sugar;
• 300 grams of cottage cheese;
• 3 ripe bananas.

Using a rolling pin, meat grinder or blender, first crush the cookies. Then melt the butter, add crumbs to it and mix thoroughly.

Lubricate the capacity of the multicooker with butter and put the cookie crumbs there, tamping the bottom with your hands. Set the mold with the base aside and start preparing the banana filling.

Grind bananas with lemon juice in a blender to prevent browning of fruit. In another bowl, whisk together cottage cheese, eggs, sour cream and sugar. Mix the curd mixture with the banana puree and whisk again. The filling is ready.

Now gently pour it over the cookie base. Close the lid, set the “baking” mode on the multicooker for 60 minutes. After the time has elapsed, do not open the lid, leave the banana cheesecake to infuse for half an hour. So it will be softer and more airy.

No Bake Banana Cheesecake

His recipe is ridiculously simple. For the base you will need:

• oatmeal cookies - 300 grams;
• butter - 50 grams;
• milk - 2 tablespoons.

• cottage cheese - 300 grams;
• sour cream - 100 grams;
• powdered sugar - 2 tablespoons;
• honey - 3 tablespoons;
• cream - 250 milliliters;
• vanilla sugar - 1 tablespoon;
• lemon juice - 3 tablespoons;
• citrus zest - 1 teaspoon;
• bananas - 3 pieces.

Line the bottom and sides of the mold with parchment paper. Crush the cookies into crumbs, mix with milk and butter. Remove the mold from the refrigerator.

Bananas turn into puree. V lemon juice soak gelatin, then steam in a water bath and mix with puree. Send to the refrigerator for 15 minutes.

Rub the cottage cheese through a strainer, add lemon zest, honey, sour cream to it, beat with powdered sugar, adding also vanilla sugar to the mass. Add banana puree with cream and mix everything well again.

Put the cream in a mold and rearrange for a couple of hours in the lower compartment of the refrigerator. Then remove the side from the mold, transfer the cheesecake to a plate. You can decorate the top of the treat with grated chocolate or fruit pieces.

Chocolate Banana Brownie Cheesecake

• 3 chicken eggs;
• 200 grams of dark or milk chocolate;
• 70 grams of butter;
• 1 tablespoon of cocoa;
• 100 grams of cottage cheese;
• 3 tablespoons of sugar;
• 1 banana;
• 3 tablespoons of flour.

Melt chocolate and butter in a water bath. Mix with cocoa flour. Whisk 2 eggs with 2 tablespoons of sugar. Add the chocolate mixture, flour and cocoa to the eggs and mix well. For the bottom layer, the dough is ready.

Now combine banana, egg, cottage cheese, a spoonful of sugar and grind thoroughly in a blender so that the mass does not have lumps. Place the dough in a greased mold and fill with the curd-banana mass.

Create beautiful patterns on top with a spoon and fork and put in the oven, heated to 180 degrees for 30 minutes.

Oven banana cheesecake recipe

For this you will need:

• 3 tablespoons of flour;
• 3 bananas;
• 300 grams of cottage cheese;
• 200 grams of sugar;
• 3 testicles;
• 100 grams of sour cream;
• 1/2 teaspoon salt.

Mix cottage cheese with peeled banana in a blender. Add eggs, flour, sugar, sour cream, salt. Beat again.

Lubricate the form with oil and pour the dough into it. The cheesecake is baked in a preheated oven heated to 150 degrees for about 20 minutes. Then take it out, cool a little and send it to the refrigerator to infuse it.

Serve the cooled banana cheesecake with cottage cheese on the table, cut into pieces and garnish with fruit slices with caramel. Guests will appreciate your culinary creation.