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Banana cheesecake

Banana cheesecake

Today we are preparing a tender and light dessert, an airy homemade banana cheesecake. It's convenient that everything can be done quickly and without baking. The base is a crust made from shortbread cookies, topped with a layer of cottage cheese cream with pieces of banana. On a hot day, you can put the dessert in the freezer for an hour for better cooling
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Cook Time 15 minutes
Setting time (min.) 5 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine European
Servings 6 people
Calories 542 kcal

Equipment

  • 3 mix bowl
  • 1 blender
  • 1 rolling pin
  • 1 cooking ring diameter 20 cm
  • 1 tablespoon
  • 1 knife
  • 1 chopping board

Ingredients
  

  • 150 g cookies shortbread
  • 100 g butter
  • 400 g cottage cheese
  • 2 pcs banana
  • 15 g gelatin
  • 50 ml water
  • 200 ml cream 30%
  • 200 g condensed milk

Instructions
 

  • Prepare everything necessary. Soak the gelatin in cold water and leave it to swell, following the instructions on the package.
    15 g gelatin, 50 ml water
    Ingredients for banana cheesecake
  • Crush the cookies into fine crumbs. This can be done in a food processor, on a grater, or using a rolling pin. Pour in the melted butter. Mix.
    150 g cookies, 100 g butter
    Cookie crumb, butter
  • Mix.
    Mix for banana cheesecake
  • Line the sides of the cooking ring, here with a diameter of 20 centimeters, with plastic wrap. Place the ring on a plate and pour in the cookie crumbs. Press down firmly with your hands or a glass to form an even layer. Refrigerate.
    Base for cheesecake
  • Put the cottage cheese in a bowl, using a sufficiently moist and not too lumpy variety. Add condensed milk.
    400 g cottage cheese, 200 g condensed milk
    Condensed milk, cottage cheese
  • Whisk with an immersion blender to create a soft cottage cheese mass, adding a little cream if necessary. Melt the gelatin in the microwave for a couple of seconds, then incorporate it into the cottage cheese.
    Melted gelatin
  • Whip the heavy cream separately and add it to the filling.
    200 ml cream
    Whipped cream
  • Mix with a spoon.
    Mix for banana cheesecake
  • Spread a couple of tablespoons of the cottage cheese mixture over the cookie crust. Arrange pieces of banana on top.
    2 pcs banana
    Banana pieces
  • Alternate layers of bananas and cottage cheese to assemble the cake. Refrigerate for 5-6 hours to allow the dessert to set.
    Filling layer
  • Remove the ring, decorate with banana slices and melted chocolate if desired. The banana cake is ready.
    Banana cheesecake

Nutrition

Calories: 542kcalCarbohydrates: 37gProtein: 15gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 462mgPotassium: 252mgFiber: 0.3gSugar: 26gVitamin A: 1111IUVitamin C: 1mgCalcium: 181mgIron: 1mg
Keyword banana, no bake, sweet