Banana PP Cheesecake

First, we'll start with preparing the base for the cheesecake. In a bowl, combine the oatmeal with cocoa, baking powder, and sweetener. If you don’t have oatmeal at hand, feel free to grind oatmeal into flour using a blender.

For the base, we need egg whites. Gently break the eggs and separate the squirrels in a dry bowl. Add a pinch of salt and beat the whites with a mixer until stable peaks.

We spread the whipped whites to the dry ingredients, add a little milk and mix everything well. Then pour the remaining milk into the dough and mix all the ingredients well again.

Put the dough in a silicone mold, distribute it across the width of the entire mold and level it on top with a silicone spatula. We put the mold in an oven preheated to 180 degrees and bake the base for the cheesecake for 5-10 minutes.

We take out the finished chocolate base with the help of clamps from the oven and leave it for 15-20 minutes to cool.

We choose ripe bananas for cheesecake and a little soft. Peel them, break them into pieces, put them in a blender and grind them in puree.

Add plain and soft cottage cheese, egg yolks, sweetener and starch to the banana puree. Stir all ingredients until smooth.

Put the filling on top in a mold with a ready-made base, evenly level it over the surface of the base with a silicone spatula and send it to the oven for 35-40 minutes to bake at 180 degrees. As soon as the curd mass is covered with a golden crust, the oven can be turned off. To prevent the top of the cheesecake from cracking, it must be gradually cooled. As soon as it is baked in the oven, turn off the fire, open the door and leave the cheesecake to cool for 1-1.5 hours. Then we take it out of the oven and leave it at room temperature for 1.5-2 hours. Then we put it in the refrigerator for 2-3 hours.

Before serving, decorate the cheesecake with banana slices, grated dark chocolate and a cinnamon stick. Bon Appetit!