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Banana cheesecake: recipes. Banana cheesecake

Today we'll make a simple banana cheesecake with cottage cheese in the oven. We use a shortbread cookie crust as a base. For the filling, high-fat cottage cheese is suitable, not too wet. Choose ripe bananas, but not dark, and always fragrant, then the cheesecake will turn out to be fragrant.

Total cooking time: 4 hours
Cooking time: 90 minutes
Yield: 7 servings

Ingredients

For the base of the cheesecake:

  • friable biscuits ("Jubilee") - 200 g
  • butter - 80 g

For filling:

  • cottage cheese - 450 g
  • 20% sour cream - 150 g
  • chicken eggs - 3 pcs.
  • vanillin - on the tip of a knife
  • sugar - 150 g
  • bananas - 3 pcs. (250 g in purified form)
  • corn starch- 2 tbsp. l.

Preparation

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    Fold the cookies into a blender bowl, crush them into crumbs. Add softened or melted butter, punch again until smooth - you should get a "wet crumb".

    Put the cookie crumbs into a split form with a diameter of 20 cm (you can take a little more - the form is 23 cm, then the cheesecake will bake faster). Flatten to form a side about 2-3 cm high. Tamp with a crush.

    Send the mold to the oven, preheated to 160-170 degrees, for 10 minutes. The cake should be slightly baked. Set it aside and let it cool.

    Mix cottage cheese with sugar, eggs and half sour cream. Punch everything with a blender.

    Cut the bananas into slices at random, combine with the remaining sour cream (it will not let them darken). Grind in a blender bowl with a knife attachment.

    Combine curd and banana puree. Add vanillin and cornstarch. Punch with an immersion blender for no more than 5-7 seconds, or even better, stir by hand with a whisk so that there are as few air bubbles as possible.

    Wrap the bottom and sides of the form, in which the base of cookies was baked, from the bottom with foil in 3 layers. The foil will keep moisture from getting inside the cheesecake when it is baked in a water bath. Fill the form with curd-banana mass, knock it on the table a couple of times so that air bubbles come out. Place the dish on a baking sheet with warm water- it should reach about half of the sides of the form.

    Bake the banana cheesecake at 160-170 degrees for 1.5 hours, until the curd mass thickens and becomes firm. Then turn off the oven and leave the cake in it for 30 minutes. Remove from the baking sheet, leave to cool in the form with room temperature and then transfer to the refrigerator. Soak in the cold, preferably 6-8 hours to cool and infuse.

    Garnish the cheesecake with bananas, cookie or chocolate chips.

    You can caramelize bananas for decoration - to do this, cut one banana into thin slices, roll in cane sugar and burn with a burner.

    Serve chilled and cut into portions.

The banana curd cheesecake is very delicate, it keeps its shape well, melts in the mouth and smells very tasty with tropical fruits.

To all lovers curd desserts I offer a delicious banana cheesecake. At one time I got carried away with this baking, tried different options, but then it did not come to banana. Today I decided to cook and present to you the result of my experiment. The cheesecake turned out to be very tender and you should definitely try it!

To make banana cheesecake with cottage cheese, prepare the items listed.

Fold the cookies into the food processor, add walnuts and soft butter. Grind everything into crumbs with a sharp knife attachment. If the cookies are not sweet, then you can add sugar, I did not add.

Cover the detachable form with parchment, pour all the crumbs onto the bottom and distribute evenly. Gently press the crumb to the bottom and make bumpers a couple of centimeters high out of it. The size of my mold is 24 cm. Put the mold in the refrigerator while we prepare the curd filling.

Peel and break the bananas into pieces. Place in the bowl of the food processor. Remove the zest from the lemon and add to the banana, pour over the banana with a spoonful of lemon juice. Scroll the banana with zest in the food processor until homogeneous mass.

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

Beat everything until smooth.

Take the mold out of 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 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 had been eaten. Of course, this did not affect the taste, I just wanted to present it more beautifully.

Banana cheesecake ready!

Bon Appetit!

The word "cheesecake" comes from the English language along with the recipe for a delicious culinary product. Cheesecake is an open cheese cake. Along with or instead of cheese, cottage cheese can be used. The pie filling consists of soft cheeses with the addition of your favorite fruits, chocolate. Russians have long been fond of them. Many housewives enjoy cooking them at home. We bring to your attention a banana cheesecake. You can prepare such a dessert in a slow cooker, in an oven, or you can do without baking at all.

For the cake you will need:

  • 450 g sour cream;
  • three eggs;
  • 450g cheese;
  • 150 g of cow oil;
  • 300 g of shortbread cookies;
  • two bananas;
  • 120g sugar;
  • 20 g vanilla sugar;
  • one teaspoon (teaspoon) of cinnamon.

The cookies need to be crushed. Melt the butter, combine and grind with cookies. Lubricate the form, lay out the components, make bumpers around the edges. Place in the refrigerator. Beat the sour cream with the cheese. Add beaten eggs. Add vanilla sugar and granulated sugar. Remove the form from the refrigerator. Preheat the oven. The whipped filling should be placed on top of the cake base. Bake at 160 degrees for 60 minutes. After the cake has cooled, garnish with bananas.

Important! To prevent the cake from cracking when baking in the oven, the temperature during the cooking process should not exceed 150 degrees. But in this case, the baking time will increase. You can cool the oven by opening the door sometimes. Such a trick will increase the splendor of the baked goods.

No-bake recipe

For the base of the pie you need:

  • 50 g of cow oil;
  • 300 g of oatmeal cookies;
  • two large spoons of milk.

To prepare the cream you need:

  • three bananas;
  • orange or lemon zest one spoon (small);
  • lemon juice three large spoons;
  • vanilla sugar, one large spoon;
  • cream one glass;
  • 3 large spoons of honey;
  • 2 large spoons of powdered sugar;
  • half a glass of sour cream;
  • 300 grams of cottage cheese.

Unbaked banana cheesecake is prepared as follows:

Lay parchment at the bottom of the mold. Cookies should be crushed, poured into a mold, mixed with butter, milk. Place in a refrigerator. Grind bananas. Pour gelatin into lemon juice, hold for 15 minutes in a water bath, mix with mashed bananas, place in the refrigerator. Sugar, sour cream, cottage cheese, honey and vanilla sugar should be mixed. Put in a mold and keep in the cold.

With cottage cheese and bananas

You need to prepare:

  • six bananas;
  • half a kilogram of cottage cheese;
  • vegetable oil;
  • one egg;
  • two spoons (large) flour.

Mash cottage cheese and bananas by preparing a homogeneous puree in a blender. Put the egg, flour. To mix everything. Lay parchment paper on the form. Lay out the dough. You need to bake the cake at 180 degrees for half an hour. After cooling, garnish with bananas (cut into circles).

On a note. Cottage cheese for this type of cake should be soft and fatty. Then the finished product will have a magnificent appearance and delicate taste... But do not choose wet cottage cheese or hard grains. The product should knead and grind well, mix easily with other ingredients.

Chocolate Banana Dessert

Required products:

  • chocolate 140 g;
  • 250 g cracker;
  • 350 g bananas;
  • half a glass of cream;
  • cocoa 20 g;
  • 400 g of cottage cheese;
  • 200 g of condensed milk;
  • 125 g of cow oil.

The crushed biscuits are mixed with butter using a blender. Put it in a mold with lined paper at the bottom. Make the sides higher. Keep in the refrigerator. Melt the chocolate, pour the cream there, pour over the cookies. Keep in the refrigerator. Then add condensed milk on top, put chopped bananas. Mix cottage cheese with cream and pour on top. Sprinkle with cocoa and keep in the cold for three hours.

You can show your imagination and create your own dessert decoration. The main thing is creativity and good mood.

How to cook in a multicooker?

For an open pie in a slow cooker, you need to prepare a certain set of products:

  • 200 g crumbly biscuits(oatmeal);
  • 3/4 cup sugar
  • 400 g of cottage cheese;
  • 3 eggs;
  • 70 g butter;
  • 200 g sour cream;
  • 3 units of banana;
  • 1 tbsp lemon juice.

First, let's prepare the foundation. It is necessary to knead the cookies until fine, like coarse flour, crumbs. Combine the melted butter with crumbs, tamp the bottom of the multicooker container with it to form sides. Before this, grease the form with oil so that after baking you can easily get the cheesecake out of the bowl. In order for the base of the future dessert to form, it is recommended to put it in the cold.

Let's start preparing the filling. Grind bananas with lemon juice with a blender. Mix cottage cheese with eggs, sour cream and sugar separately. Combine curd and banana mixture. We spread the carefully obtained mass on the base. In the "Bake" mode, the dessert is cooked within 65 minutes. After finishing about one hour, let the cake sit in the slow cooker.

Serve for tea.

With mascarpone

To prepare this type of cheesecake you will need:

  • 4 bananas;
  • 1 cup soft mascarpone
  • half a glass of sugar;
  • 0.5 cups of water;
  • 300 g crumbly cookies;
  • 0.5 cups of milk;
  • 2 tsp agar agar;
  • 100 g butter.

For the base of the cake, combine the crushed cookies with butter and line the bottom of the greased form with it. We carefully tamp the cookies so that the filling does not leak.

Combine chopped bananas with mascarpone cheese. In a separate bowl, bring water, sugar and agar-agar to a boil, stirring constantly. The resulting syrup is immediately poured into the banana mass. Beat everything with a blender again. The filling is ready, spread it evenly into the cookie base. We send the cake not to the oven, but to the refrigerator. This dessert does not need to be baked. Get it in 20 minutes. Decorate with grated chocolate or your favorite berries and serve with tea.

No base

Cheesecake without a base can be called dietary, since it does not include butter and biscuits.

A set of products:

  • 300 g of cottage cheese;
  • 3 bananas;
  • 3 eggs;
  • 150 g sugar;
  • 160 g sour cream;
  • 3 tbsp flour;
  • salt on the tip of a knife.

Mix cottage cheese and bananas in a blender until puree is formed. In the same mixture, add the rest of the products in turn - sugar, salt, flour, eggs, sour cream. After each new product, you need to mix everything. Grease the baking dish with oil and spread the resulting mass. The oven should be preheated to 160 C, the baking time is about one and a half hours. You can decorate the dessert with chopped fruits, powdered sugar or grated chocolate.

Low Calorie Banana Cheesecake with Cottage Cheese and Strawberries

The calorie content of a cheesecake depends on the fat content of the cottage cheese.

So, we take in advance:

  • half a kilogram of low-fat (0.3%) cottage cheese;
  • 100 g sour cream or yogurt;
  • 2 eggs;
  • 50 g flour;
  • 20 g icing sugar;
  • 3 bananas;
  • strawberries for decoration.

Beat sugar, yogurt, curd mass, eggs in a blender. Add flour little by little, followed by pieces of fruit. Beat well. Spread the resulting mixture evenly into a mold and bake in the oven at 160 degrees for an hour. It is recommended to cook the cheesecake without a base in a water bath, or the form should be generously greased. sunflower oil but it can add calories. Decorate the banana cheesecake with cottage cheese with chopped strawberries and sprinkle with powdered sugar.

Place the biscuits broken into pieces into the bowl of the food processor and chop with the "metal knife" attachment. Add melted butter to the crumb and twist it again until the crumb becomes wet. Lay the bottom of the mold (I have a mold with a diameter of 22 cm) with parchment, put the crumb, tamp well and put it in the refrigerator for 30 minutes.

Measure in a bowl the right amount gelatin and pour cold water, let it swell for 20-30 minutes.

Put cottage cheese, sour cream, sugar and bananas in the bowl of the food processor. Beat until smooth.

Dissolve the gelatin in a water bath, cool to a warm state, add a little of the resulting curd mass to it and mix.

Then add this gelatinous mixture to the total mass and beat in a food processor until smooth.

Pour the curd mixture into a mold over the cookie base. Flatten the top. Put the banana cheesecake in the fridge for 4 hours until the curd mass sets well. It was night for me.

After a while, use a sharp knife to walk along the edge of the form, remove the ring, transfer the cheesecake to the dish. Cut the delicious banana cheesecake, cooked without baking, into slices.

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

For the base of the cheesecake:
Loose cookies ("Chess", "Jubilee") - 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 tablespoon
Lemon juice - 1 tablespoon
Sugar - 150 g

Fold cookies into a food processor, add walnuts and soft butter. Grind everything into crumbs with a sharp knife attachment. If the cookies are not sweet, then you can add sugar, I did not add.

Cover the detachable form with parchment, pour all the crumbs onto the bottom and distribute evenly. Gently press the crumb to the bottom and make bumpers a couple of centimeters high out of it. The size of my mold is 24 cm. Put the mold in the refrigerator while we prepare the curd filling.

Peel and break the bananas into pieces. Place in the bowl of the food processor. Remove the zest from the lemon and add to the banana, pour over the banana with a spoonful of lemon juice. Scroll the banana and zest in the food processor until smooth.

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

Beat everything until smooth.

Take the mold out of 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 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 had been eaten. Of course, this did not affect the taste, I just wanted to present it more beautifully.

The banana cheesecake is ready!

Photo recipe 2: cheesecake banana cottage cheese in the oven from cookies

  • 250 g shortbread cookies, such as creamy;
  • 120 g butter;
  • 1 large banana
  • 350 g fat cottage cheese;
  • 30-50 g of raisins;
  • 3-4 (depending on size) fresh chicken eggs;
  • 5-6 st. tablespoons of regular and 2 vanilla sugar;
  • 200 g of 20% sour cream;
  • floor of a chocolate bar of your choice (I used milk).

Break the cookies into small pieces and crush them into small crumbs. To make your life easier, place the cookies in a plastic bag and walk over them with a rolling pin or plastic water bottle.

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

Place the mixture in a baking dish and tamp lightly. Preheat the oven to 150 degrees and place the curd cheesecake base in it for 15 minutes.

Mash the banana with the curd with a fork.

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

Add sour cream and raisins, and spoon gently to stir the curd cheesecake filling.

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

Sprinkle finely grated chocolate on the cake while still warm. Decorate with mint leaves.

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

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

  • granulated sugar - 2 tbsp. spoons;
  • vanilla sugar- 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 - whoever likes it, bananas, two eggs, sugar, vanilla sugar, butter (to lubricate the mold).

We spread the curd in a convenient tall form.


Add two tablespoons of sugar


and a pinch of vanilla sugar.


Add one large chicken egg.


You can also two - it all depends on the desired consistency and size of eggs.


Knead thoroughly with a fork. You can beat with a blender or mixer - as it is more convenient for anyone.


The curd is ready. Let's move on to preparing bananas. We'll need four large bananas.


Beat them until smooth without lumps with a blender or mixer.


Combine the resulting mixture with the finished cottage cheese mixture.


Next, beat the mixture with a blender or mixer. The better you whisk, the softer your cheesecake is.


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


Place the mixture in a baking dish.


We send to the oven for 20 minutes. bake at a temperature of 170-180 degrees.
That's what I did. Overexposed a little. But this is fixable.


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


Here is such a yummy.


It is best to eat cold. Refrigerate for a couple of hours.

Recipe 4: banana cheesecake with cottage cheese in a slow cooker with a photo

The cheesecake turns out to be very tender, aromatic and keeps its shape well. It is very important to use high fat cottage cheese and sour cream. You can use any crumbly or oatmeal cookies. 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 bake.

Grind the 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 the crumb and mix thoroughly.

Grease the multicooker bowl with oil. Put the cookies tightly on the bottom of the multicooker with your hands, and also make low sides. Put 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 mass.

Beat thoroughly again at high speed until smooth.

Gently pour the filling over the cookies.

Close the lid of the multicooker, set the "Baking" mode for 65 minutes. After the readiness signal, turn off the "Heating" and leave the cheesecake in the multicooker without opening the lid for another hour.

Then use the Steaming basket to gently remove the cheesecake from the bowl onto the plate.

Top with bananas or melted chocolate as desired.

This recipe is prepared in a Panasonic SR-TMH 18 multicooker, with a bowl volume of 4.5 liters. The power of the device is 670 W.

Recipe 5: banana cheesecake with cottage cheese without baking

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)
200 ml cream 10%
2 tbsp. l. icing sugar
1 bag of vanilla sugar (1 tsp)
1.5 tbsp. tablespoons of instant gelatin
lemon peel for garnish

Traditionally, cheesecake is made with mascarpone cheese, ricotta, hawarty or cream cheese... It is very tasty, but such cheeses are not always at hand, but the usual fresh curd always available in any quantity and at any price. Add some fruit, fantasy and delicious and delicate dessert will decorate your table. Using a blender, you can quickly prepare a cheesecake, plus 3-4 hours for freezing in the refrigerator.

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

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

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

8. After the cheesecake has hardened, it is ready to use and looks great :))) But, if you wish, you can decorate it by sprinkling lemon zest or sliced ​​fresh banana rings. To prevent the banana from darkening instantly, mix the set aside in advance, 1 tbsp. a spoonful of lemon juice, 1 tbsp. a spoonful of dissolved gelatin, 1 tbsp. l. cream and pour over the bananas.

Recipe 6: banana cheesecake casserole with no sugar cottage cheese in the oven

Banana cheesecake turns out to be very tender and airy. To prepare it, you need to take very ripe, even slightly overripe bananas. Curd cheesecake tastes as good as cheesecake.

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

It is better to take cottage cheese for cheesecake low-fat or completely low-fat. The curd needs to be made less grainy. To do this, wipe it through a sieve 2 times or grind it with a blender. Mash the bananas in mashed potatoes and mix with curd mass... We should have a smooth banana-curd puree.

Stir in chicken dough a raw egg and flour, knead well. Prepare a baking dish - grease it with oil or cover it with parchment sprinkled with flour. Place the dough in a 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 the banana cheesecake when completely cooled. Cut the cooled pie into pieces, garnish 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. deputy.)
  • 400 g cottage cheese
  • 150 g natural yoghurt
  • 2 squirrels
  • 3 g agar agar
  • 70 ml of 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 sugar substitute. Grind the oatmeal into flour with a coffee grinder, add to the curd, knead the dough.

Lay out the baking dish parchment paper pouring out 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 crust.

Cooking soufflé. Beat cottage cheese, yogurt and stevia (you can use a sugar substitute), 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).

Put the proteins in a water bath, heat, stirring with a whisk. At the same time, pour the agar-agar with water, stirring, bring to a boil. When the whites begin to foam slightly, begin beating them until stable peaks, continuing to beat, pour in agar-agar, then warm curd mass. As soon as the mixture is mixed until smooth, quickly pour it onto the base, refrigerate.

Cooking jelly. Chop 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 lower than 40-50 degrees), pour on a soufflé, decorate with berries on top, refrigerate.

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 skim cheese and beat well with a blender
  • -yogurt / sour cream 80-100 gr (if the cottage cheese is dry, then yogurt will need a little more than 100 gr)
  • -egg 2 pcs
  • - powdered sugar 20 gr (if you take fruit yogurt then sugar-free)
  • - flour 50 gr - bananas 3-4 pcs (400 gr)
  • - strawberries (any berries and fruits for decoration)
  • banana

Beat cottage cheese and yogurt with sugar, add eggs, beat again. Add flour, stir. Add banana puree to the curd-yogurt mixture and beat. 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.