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Banana cheesecake

Banana Cheesecake

A very simple, quick recipe for a delicious dessert! Banana cheesecake is a dish you make without an oven. You'll need the most basic ingredients - shortbread cookies and fresh farmer's cheese. The taste of fresh banana gives the cheesecake a pleasant, refreshing note. It's perfect for hot summer days.

Anna

Recipe author

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Composition / ingredients

Servings:

Shortbread cookies

200

Butter

Farmer's cheese

200

Sour cream

100

Gelatin

Water

100

Bananas

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 31 % 13 g

Carbohydrates 55 % 23 g

289 kcal

GI: 0 / 78 / 22

Cooking method

Step 1:

How do you make banana cheesecake? Gather the ingredients. Any fresh shortbread cookies will do, such as "Yubileynoe" or "Baked Milk." You can also bake your own. It's better to use high-fat farmer's cheese and sour cream (mine are 9% farmer's cheese and 20% sour cream). Use high-quality dairy products with no vegetable substitutes. The bananas should be ripe but not overripe.
Step 2:

Crush the shortbread cookies into crumbs any convenient way (with a blender, rolling pin, your hands, or a food processor). Melt the butter and let it cool. See how to do this at the end of the recipe. In a deep bowl, mix the crushed cookies and melted butter, stirring everything into an even mass.
Step 3:

Take a springform dessert pan - it's the most convenient for making cheesecake. I use an 18 cm pan. Put the buttery crumbs into the pan and press them down firmly with your hands or the flat bottom of a glass. You can make a cheesecake with sides by spreading some of the crumbs up the edges of the pan. Put the pan with the base in the fridge.
Step 4:

Prepare the gelling mixture according to the package instructions. Mine is instant gelatin - you pour boiling water over it, stir thoroughly until fully dissolved, then cool to room temperature. Read about other ways to work with gelatin at the end of the recipe.
Step 5:

In a deep bowl or blender, combine the fresh farmer's cheese, sour cream, sugar, and peeled, sliced bananas. Purée everything into a smooth mass with a blender. If you don't have one, push the farmer's cheese through a sieve and then mix the ingredients with a spoon, mashing the bananas with a fork.
Step 6:

Pour the gelatin into the farmer's cheese and sour cream mixture, mix thoroughly, and pour it all into the pan with the shortbread base. Put the cheesecake in the fridge until the filling fully sets, at least 3-4 hours. To make the cheesecake come out of the pan easily, you can grease it beforehand or line it with foil or cling film (the edges then won't be very smooth, like mine).
Step 7:

Carefully remove the finished cheesecake from the pan, peel off the film, and put it on a plate. You can decorate it to taste: with banana slices, chopped nuts, or a drizzle of melted chocolate or caramel. Enjoy!

I really don't like - or rather, don't like at all - bananas cooked with heat. So a no-bake cheesecake with bananas is perfect for me. If you also prefer the taste of fresh fruit, you'll definitely like this version. This cheesecake comes out fragrant, tasty, and moderately sweet. It's great with a cup of coffee and makes a lovely centerpiece for a festive tea.
You can melt butter in the microwave or in a water bath. How do you melt butter in the microwave? Cut the butter into small pieces and put it in a suitable container. To keep it from splattering as it heats, cover the container with a paper towel. Melt the butter at the lowest power or on the defrost setting. Five seconds is enough to start. If the butter hasn't melted yet, set another 5 seconds and run the microwave again. Repeat a few times until you get the result you want. How do you melt butter properly in a water bath? You'll need two containers of different sizes. Pour water into the larger one and set it on the stove. Set the smaller container on top so it's submerged about halfway. Put the cut-up butter in it. The boiling water will melt the butter. Stir it a little to speed things up. As soon as the butter is fully melted, take the container off the stove.
For why gelatin sets poorly, how to avoid unpleasant gelatin lumps in a dish, and all the secrets and fine points of working with it, read the article on gelatin.
For cooking, it's best to use filtered or bottled water that's neutral in taste. If you use tap water, keep in mind it can give the dish an unpleasant off taste.