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No-bake cheesecake with banana

0
3659
Kitchen European
Calorie content 205.8 kcal
Portions 6 port.
Cooking time 210 h.
Proteins * 11.5 g
Fats * 8.4 gr.
Carbohydrates* 28 gr.
* per 100 gr. product
No-bake cheesecake with banana
Content

This option for making cheesecake is perfect in the heat, when you don't want to turn on the oven, but you need baking. For the base, as usual, we use shortbread crumbs. And the creamy layer is distinguished by the addition of gelatin, which, in fact, is responsible for the dense texture of the finished dessert. The banana added to the cream gives a characteristic aroma and goes very well with the base creamy taste.

Ingredients

Cooking process

step 1 out of 7
Preparing products for making cheesecake. Break the cookies into random pieces and place them in the blender bowl. Grind to a state of small crumbs. Melt the butter in the microwave or on the stove and mix with cookie crumbs. Add milk and mix everything thoroughly.
step 2 out of 7
We tamp the mass of biscuit crumbs into a split form. We form the side at will. We put the mold with the prepared base in the refrigerator so that it cools and hardens well.
step 3 out of 7
Peel the bananas and use a blender to turn them into a homogeneous puree. Soak gelatin in lemon juice for fifteen minutes. We put on a water bath and stir until the granules disappear completely. Mix the resulting liquid with banana puree until smooth. We put the mass in the refrigerator: it should cool and begin to set. While the puree is cooling, rub the cottage cheese through a sieve or punch it with a submersible blender. Place the curd in a wide bowl and add honey, lemon zest and sour cream. Stir until the components are completely mixed.
step 4 out of 7
Whisk the cream separately together with powdered sugar and vanilla sugar until an airy, stable mass is obtained.
step 5 out of 7
Put the whipped cream in a bowl with the curd mass. We take out the banana mass from the refrigerator and add to the bowl as well. Mix all the ingredients and beat with a mixer at medium speed for a minute or two.
step 6 out of 7
We take out the chilled biscuit crumb base from the refrigerator and put the prepared cream in it. We level with a spatula or spoon so that the surface is even. Put the finished cheesecake in the refrigerator to cool and freeze. This will take three to four hours.
step 7 out of 7
We take the chilled cheesecake out of the split form and transfer it to a serving dish. You can decorate with berries as you wish.

Bon Appetit!

 

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