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Banana cheesecake in a slow cooker

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1242
Kitchen American
Calorie content 216.6 kcal
Portions 8 port.
Cooking time 140 minutes
Proteins * 6.4 gr.
Fats * 11.6 gr.
Carbohydrates* 27 gr.
* per 100 gr. product
Banana cheesecake in a slow cooker
Content

Most toddlers love bananas. I suggest making a banana cheesecake in a slow cooker, which will become your child's favorite treat. The banana curd base works well with the crumbly shortbread base.

Ingredients

Cooking process

step 1 out of 6
Break the shortbread cookies with your hands, and use a blender or meat grinder to grind them into small crumbs. Transfer the crumbs to a deep bowl.
step 2 out of 6
Melt the butter in a saucepan or microwave. Pour melted butter into crumbs and mix thoroughly.
step 3 out of 6
Take the multicooker bowl and distribute the resulting mass evenly over the bottom and sides of the appliance. Tighten the bowl with cling film and put in the refrigerator to set for 30 minutes.
step 4 out of 6
Peel the bananas and cut into slices. Set aside 1/3 right away to garnish the cheesecake later.
step 5 out of 6
Meanwhile, put cottage cheese, sour cream, granulated sugar and chicken eggs in a blender bowl. Bring to a smooth consistency. Put the chopped bananas in the resulting mass and beat again. Take out the multicooker bowl, distribute the banana curd filling evenly over the base. Insert the multicooker bowl into the appliance. Close the cover.
step 6 out of 6
Select the "Baking" mode on the appliance panel, set the cooking time to 50 minutes. After the beep, leave the cheesecake in the "Warm" mode for 10 minutes, then turn off the device and let the baked goods cool without opening the multicooker lid for 40 minutes. Carefully remove the cheesecake, transfer to a platter, garnish with bananas and serve in portions.

Bon Appetit!

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