Banana Cookie Cheesecake. Banana cheesecake: recipes

Cheesecakes came to us from the West. This is a dessert made from cheese or cottage cheese with the addition of fruit. To prevent the filling on your cheesecake from cracking, you need to follow some conditions:

It needs to be baked at a not very high temperature (no more than 150-160 degrees), due to this the baking time increases.
Cool the cheesecake gradually. When it is ready, turn off the oven and open the door slightly. Let it stand like this for 15 minutes. And only then can you take it out of the oven. Sometimes even curd cheesecake is baked in a water bath
If something doesn’t work out for the first time and cracks appear in the filling, don’t rush to get upset. The situation can be saved by decorating the top with icing or fruit.

Today we will talk about how to make banana cheesecake.

Banana cheesecake in the oven

Ingredients:

flour – 3 tbsp. spoons;
bananas – 3 pcs.;
cottage cheese – 300 g;
sugar – 150 g;
eggs – 3 pcs.;
sour cream – 150 g;
salt - a pinch.

Preparation

We pass the cottage cheese and banana through a meat grinder or grind them in a blender. Add flour, eggs, sour cream, sugar and salt. Mix everything well, or even better, beat it. Grease the baking dish with butter, pour out the dough and bake at 150 degrees for about 50 minutes. Cool the curd cheesecake with bananas and put it in the refrigerator to brew.

Banana cheesecake with cottage cheese

Ingredients:

For the test:

oatmeal cookies – 150 g;
butter – 50 g;
sour cream – 220 g;
fat cottage cheese – 400 g;
almonds – 80 g;
bananas – 3 pcs.;
eggs – 3 pcs.;
sugar – 140 g;
lemon juice – 3 tbsp. spoons.

For the sauce:

honey – 200 g;
cream – 200 g;
butter – 70 g;
sugar – 70 g;
vanilla sugar – 1 sachet.

Preparation

Fry the almonds in a dry frying pan, then grind them in a blender along with the cookies. Add softened butter and mix. Place the resulting mass into the mold. To ensure the base is baked better and the filling does not dry out, you can bake it separately for 15 minutes.

Prepare the filling: beat the bananas in a blender with the addition of lemon juice, add cottage cheese, sour cream, sugar and eggs. Beat again. Spread the filling in an even layer on the base. Bake for 1 hour.

To prepare the sauce, mix melted butter, liquid honey and sugar. Bring to a boil over low heat, then add cream and vanilla sugar. Serve cheesecake with banana, topped with creamy honey sauce.

No-bake banana cheesecake recipe

Ingredients:

For the base:

cookies – 300 g;
butter – 100 g;
milk – 3 tbsp. spoons.

For cream:

cottage cheese – 400 g;
sour cream – 100 g;
honey – 100 g;
cream – 220 ml;
powdered sugar – 50 g;
vanilla sugar – 1 sachet;
lemon zest – 1 teaspoon;
lemon juice – 3 tbsp. spoons;
instant gelatin – 8 g;
bananas – 3 pcs.

Preparation

To prepare curd-banana cheesecake without baking, it is advisable to use a springform pan. Grind the cookies in a blender, add melted butter and milk. Mix everything well and press into shape.

Now prepare the filling: grind the bananas until pureed. Soak the gelatin in lemon juice, dissolve it in a water bath and add to the banana puree. Stir and put in the refrigerator, the mass should thicken, but not harden. Pass the cottage cheese through a sieve, add sour cream, honey and lemon zest. Beat powdered sugar with cream, add vanilla sugar. Combine banana puree with cottage cheese and cream. Now beat everything together and transfer the mass into the mold with the base. Place in the refrigerator for several hours to allow the cream to harden.

Cheesecake is a popular, delicate dessert that is not only served in cafes and restaurants, but also prepared at home. Banana cheesecake is one of the most delicate options for preparing this delicacy. Below are some of the most interesting and simple recipes.

Classic recipe

Based on a mold 24 cm in diameter you will need:

eggs - 2 units for dough + 2 units for cheese layer;
flour - 50 g;
sugar - 60 g for dough + 240 g for cheese layer;
vanilla sugar - 1 tsp. in the dough and 10 grams in the cheese layer;
baking powder - ½ tsp;
drain cheese - 1 kg;
corn starch - 35 gr.

We divide the eggs into whites and yolks. Beat the protein mass until it reaches a stable foam, and without interrupting the process, add half the sugar for the base. Beat until a stable foam forms.

Add the remaining sugar for the dough and vanilla into the yolks, and also process with a mixer for several minutes. The mass will lighten and become homogeneous.

Combine flour with baking powder.

In several stages, introduce the protein and flour parts into the yolk mass, carefully connecting them with a spatula using movements from bottom to top.

Prepare the base by lining it with baking paper. We lay out our base, leveling it with a spatula or spoon. We bake at 180 degrees for a quarter of an hour, perhaps a few minutes longer, it all depends on the heating of the oven and its power.

Meanwhile, prepare the next part of the cheesecake: beat a quarter of the cheese with half the sugar for the cheese layer and starch for a minute. Next, add the remaining cheese, sugar and vanilla in small portions, working through the entire mass with a mixer after each addition.

We cut the culinary sleeve along the seam - you should get a sheet in the center of which you can place the mold and lift the edges of the film upward, securing it to the mold with nylon thread. We cut off the excess film just above the shape. This technique is necessary in order to prevent the dessert from getting wet in the future.

Place the mold in a baking container of larger diameter. Pour boiling water into the container to a level slightly below the height of the mold. We send the entire structure to the oven, increase the temperature to 280-300 degrees and bake for an hour - an hour and 20 minutes.

The cheesecake should be allowed to cool and placed in the refrigerator for 12 hours. You can then remove it from the mold and serve it to the table.

On a note. In this recipe, it is important not to let the water boil over.

With cottage cheese and bananas

Banana cheesecake with cottage cheese is cheaper than the same dessert, but with cream cheese. Also, this version uses sour cream rather than cream.

cottage cheese - 400 gr;
bananas - 3-4 fruits;
shortbread cookies - 300 g;
melted butter - 100 g;
sugar - 150 gr;
sour cream - 150 gr;
vanilla;
gelatin - 30 gr.

Grind the cookies into crumbs and combine with butter, carefully working through them by hand. We form the base and bake in the oven for ten minutes at 180 degrees.

Prepare the curd and banana mixture: combine the cottage cheese with sugar, vanilla and sour cream. Process thoroughly with a mixer until smooth.

Using an immersion blender, grind the banana pulp along with the curd mass.

We dilute the gelatin with boiling water (50-70 ml) and combine it with the curd mass. Pour it onto the base and level it with a spatula. Let the cheesecake refrigerate for 4 hours.

With mascarpone

The recipe with mascarpone is no different from preparing the cottage cheese-banana version. The only caveat is that the cottage cheese is replaced with soft mascarpone cheese. This component freezes well, so you don’t have to bake a cheesecake with it. The taste is definitely more delicate than cottage cheese. We recommend trying to make cheesecake this way.

Chocolate banana dessert

4 bananas;
packaging of unflavored crackers;
cottage cheese;
200 g butter;
200 ml heavy cream;
1 bar each of dark and milk chocolate;
a can of boiled condensed milk.

Grind the cookies, pour in melted butter, mix thoroughly and spread in an even layer into the mold, pressing the mixture with a spoon to compact it. Place in the refrigerator for 40 minutes to harden.

Meanwhile, prepare the next part: melt the chocolate in a water/steam bath, combine with cream.

Separately, grind the mass of cottage cheese, ground into a sieve, with cream.

Pour the chocolate onto the base, distribute it, and let it harden for 40 minutes. The next layer is dumplings, and on top of it are peeled bananas, sliced lengthwise. The last layer is curd. If desired, you can sprinkle with cocoa to decorate the dessert. Leave the dessert in the cold for three hours.

Cooking without baking

Making banana cheesecake without baking is a pleasure - especially for those who don’t like to bother with an oven, or who simply don’t have one nearby.

shortbread cookies - 350 g;
drain butter - 150 g;
bananas - 3 units;
lemon juice - 2 tablespoons. l.;
cottage cheese - 450 gr;
heavy cream - 200 ml;
powdered sugar - 2 table. l.;
gelatin - 1 ½ table. l.

Melt the butter. Grind the cookies to crumbs using a blender or rolling pin, placing them in a bag. Grind the crumbs and butter by hand - you will get a slightly damp sandy mass. This will be the base of the cheesecake. Place it on the bottom of the springform pan, compacting it well with a spoon. You can form small sides.

Pour boiling water over gelatin and dissolve, stirring.

Grind the banana pulp in a blender, combining it with juice. Add cottage cheese, cream and powder, work with the device again so that the mass acquires the consistency of thick cream. Finally, pour in the gelatin mixture, stir well and quickly pour into the mold on top of the base.

The no-bake cheesecake should set in the refrigerator for 3-4 hours.

Before serving, you can decorate with banana slices and sprinkle with powder.

Without base

low-fat cottage cheese - 800 g;
bananas - 6 fruits;
egg;
flour - 2 table. l.

Mash the cottage cheese into a puree, beat in the egg and flour, mix thoroughly.

Grind the banana pulp into puree using a meat grinder or blender. Pour into the curd mixture and stir. Bake at 180 degrees until a delicious golden crust forms - about 45 minutes.

In a slow cooker

Making banana cheesecake in a slow cooker is similar to baking in an oven. The multicooker container is also greased with oil, layers are laid out in it, and the cheesecake is baked using the “Baking” or “Multicook” program for 1 - 1 ⅓ hours. Next, carefully remove it with a basket for steaming.

I offer all lovers of cottage cheese desserts a very tasty banana cheesecake. The cheesecake turned out very tender and is definitely worth trying!

Recipe 1 with photo: banana cheesecake with cottage cheese in the oven

For the cheesecake base:
Crumbly cookies (“Chess”, “Yubileinoe”) - 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 tbsp.
Lemon juice - 1 tbsp.
Sugar - 150 g

Place cookies in a food processor, add walnuts and soft butter. Grind everything into crumbs using a sharp knife attachment. If the cookies are not sweet, you can add sugar, I didn’t.

Line a springform pan with parchment, pour all the crumbs onto the bottom and distribute evenly. Gently press the crumbs to the bottom and make sides of them a couple of centimeters high. The size of my mold is 24 cm. Place the mold in the refrigerator while we prepare the curd filling.

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

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

Beat everything until smooth.

Remove the mold from 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 put it in the refrigerator 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 had everything ready for shooting, it turned out that the banana that had been set aside had been eaten. This of course did not affect the taste, I just wanted to present it more beautifully.

Banana cheesecake is ready!

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

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

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

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

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

Mash the banana and cottage cheese with a fork.

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

Add sour cream and raisins and use a spoon to gently mix the curd cheesecake filling.

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

Sprinkle the still warm pie with finely grated chocolate. Garnish with mint leaves.

Serve cottage cheesecake with hot tea or strong, freshly brewed coffee. Bon appetit!

Recipe 3: Simple banana cheesecake with cottage cheese without base in the oven

granulated sugar - 2 tbsp. spoons;
vanilla sugar - to 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 - whatever you like, bananas, two eggs, sugar, vanilla sugar, butter (for greasing the mold).
Place the cottage cheese in a convenient high form.

Add two tablespoons of sugar

and a pinch of vanilla sugar.

Add one large chicken egg.

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

Mash thoroughly with a fork. You can beat it with a blender or mixer - whichever is more convenient for you.

The cottage cheese is ready. Let's move on to preparing the bananas. We will need four large bananas.

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

Combine the resulting mixture with the prepared cottage cheese mixture.

Take a baking dish. Mine is silicone. Grease the bottom and sides with butter and sprinkle with flour to prevent the cheesecake from burning or sticking.

Place the mixture in a baking dish.

Place in the oven for 20 minutes. bake at a temperature of 170-180 degrees.
Here's what I got. I overexposed it a little. But this can be fixed.

This is so delicious.

Better to eat cold. Place in the refrigerator for a couple of hours.

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

The cheesecake turns out very tender, flavorful and holds its shape well. It is very important to use cottage cheese and sour cream with high fat content. You can use any crumbly or oatmeal cookies. Please note that the cheesecake was prepared in a 4.5 liter bowl; if you have a small multicooker, then reduce the amount of ingredients, otherwise the high filling may not be baked.

Grind the cookies into crumbs. I crushed it using a blender. You can put the cookies in a bag and roll them out with a rolling pin.

Add melted butter to the crumbs and mix thoroughly.

Grease the multicooker bowl with oil. Using your hands, place the cookies tightly on the bottom of the multicooker, and also make low sides. Place 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 mixture.

Beat thoroughly again at high speed to obtain a homogeneous mass.

Carefully pour the filling onto the cookies.

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

Then, using the “Steam” basket, carefully remove the cheesecake from the bowl onto a plate.

Top with bananas or melted chocolate if desired.

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

Recipe 5: No-Bake Banana Cheesecake with Cottage Cheese

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 each)
200 ml cream 10%
2 tbsp. l. powdered sugar
1 packet of vanilla sugar (1 tsp)
1.5 tbsp. spoons of instant gelatin
lemon zest for garnish

Traditionally, cheesecake is made with mascarpone, ricotta, havarti or cream cheese. It is very tasty, but such cheeses are not always on hand, but ordinary fresh cottage cheese is always available in any quantity and at any price. Add a little fruit, imagination and a very tasty and delicate dessert will decorate your table. Using a blender, you can quickly prepare the cheesecake, plus 3-4 hours for hardening in the refrigerator.

1. Lightly melt the butter, crumble the cookies and mix them with the butter in a blender.
Take a handful of cookies in your hand and form a lump; if the lump falls apart, add a little more butter.

2. Cover the bottom of the springform pan with parchment paper. To prepare the cheesecake base, spread the cookies mixed with butter evenly over the bottom of the pan, compact it and place it in the refrigerator.
3. Pour gelatin with 6-7 tablespoons of hot water and stir until completely dissolved (set aside 1 tablespoon of dissolved gelatin).
4. Cut the peeled bananas into pieces, put them in a blender, pour lemon juice over them, and chop them.
5. Add cottage cheese, cream (set aside 1 tablespoon), powdered sugar, vanilla sugar to the bananas and beat until creamy.
The cottage cheese should be without grains or rub it through a sieve.
6. Without stopping the blender, pour the dissolved gelatin into the banana curd cream in small portions, mix thoroughly.
To prevent gelatin from instantly hardening in a cold mass, all products should be at room temperature.

7. Remove the pan with the cheesecake base from the refrigerator, pour the banana curd mixture on top and return to the refrigerator until completely set.

8. After the cheesecake has hardened, it is ready to eat and looks great :))) But, if desired, you can decorate it by sprinkling with lemon zest or sliced fresh banana rings. To prevent the banana from immediately darkening, mix 1 tbsp. spoon of lemon juice, 1 tbsp. a spoonful of dissolved gelatin, 1 tbsp. l. cream and pour this mixture over the bananas.

Recipe 6: banana cheesecake casserole without base with cottage cheese without sugar in the oven

Banana cheesecake turns out very tender and airy. To prepare it, you need to take very ripe, even slightly overripe bananas. Curd cheesecake tastes no worse than cheesecake.

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

It is better to take low-fat or completely low-fat cottage cheese for cheesecake. The cottage cheese needs to be made less grainy. To do this, rub it through a sieve twice or grind it with a blender. Mash the bananas into a puree and mix with the curd mass. We should get a homogeneous banana-curd puree.

Add the raw chicken egg and flour into the dough, knead well. Prepare a baking dish for the pie - grease it with butter or line it with parchment sprinkled with flour. Pour the dough into the 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 banana cheesecake when completely cooled. Cut the cooled pie into pieces, decorate 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 substitute)

400 g cottage cheese
150 g natural yogurt
2 squirrels
3 g agar-agar
70 ml 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 using a blender until smooth, add stevia or sugar substitute. Grind the oatmeal into flour using a coffee grinder, add to the cottage cheese, knead the dough.

Line a baking pan with parchment paper and pour in 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 cake.

Let's prepare the soufflé. Beat cottage cheese, yogurt and stevia (you can use a sugar substitute), put in a water bath, heat to 50 degrees. (A warm mixture is necessary because we will be adding agar-agar, which begins to solidify at temperatures below 40 degrees).

Place the whites in a water bath and heat, stirring with a whisk. At the same time, add water to the agar-agar, stirring, and bring to a boil. When the whites begin to foam slightly, begin to beat them until stiff peaks form; while continuing to beat, pour in the agar-agar, then the warm curd mass. Once the mixture is mixed until smooth, quickly pour it onto the base and refrigerate.

Preparing jelly. Grind the berries using 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 below 40-50 degrees), pour onto the soufflé, decorate with berries on top, and put in the refrigerator to cool.

Recipe 8: Low-calorie banana cheesecake with cottage cheese and strawberries

cottage cheese (soft) 450-500 g (I have Valio 0.3% fat - 65 kcal per 100 g), you can take any low-fat cottage cheese and beat thoroughly with a blender
-yogurt/sour cream 80-100 g (if the cottage cheese is dry, then you will need a little more than 100 g of yogurt)
-egg 2 pcs
-powdered sugar 20 g (if you take fruit yogurt, then without sugar)
- flour 50 g - bananas 3-4 pcs (400 g)
-strawberries (any berries and fruits for decoration)
banana

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

Banana cheesecake with cottage cheese is an exquisite and aromatic dessert that can be easily prepared both for family and for any occasion. The cake has a very delicate creamy texture and is quite light in taste. You can enjoy this banana-curd cheesecake with a cup of coffee at work, or treat your colleagues. To decorate the pie, you can place sliced banana slices on top, then top with topping or melted chocolate. Since the dessert does not require heat treatment, it can be quickly prepared on a holiday.

We prepare cheesecake without baking, use gelatin, high-quality cottage cheese, several bananas and shortbread for the base. It is most convenient to prepare this dessert in a springform pan.

Taste Info Mannik and cheesecake / No-bake desserts

Ingredients

Cottage cheese 300 g;
Cookies 300 g;
Sour cream 100 g;
Sugar 120 g;
Butter 80 g;
Banana 3-4 pcs.;
Gelatin 25 g;
Water 100 ml.

How to make curd-banana cheesecake without baking with gelatin and cookies

Add the required amount of cold water to a deep container, then add gelatin to it. Use only boiled water. Leave for 15-20 minutes for swelling, the gelatin should swell.

Separately, rub low-fat or fatty cottage cheese through a fine sieve, then add to the bowl to knead the filling. Add a small amount of sour cream there and mix with a kitchen appliance or blender.

Add the specified amount of sugar to the curd mass. If you want to give the cheesecake a special flavor, add a little vanilla sugar or ground cinnamon. Mix the mixture thoroughly with a spoon. Do not mix these ingredients with the gelatin mass yet.

Peel the bananas and cut into medium slices. Then add to the cottage cheese in a deep plate and stir.

Beat the curd mixture with bananas in a blender until creamy. If you don’t have a blender, first soften the bananas using a fork, then mix the fruit puree with cottage cheese.

Using a meat grinder, food processor or rolling pin, grind baked or any shortbread cookies until fine.

Melt the specified amount of butter in the microwave or in a water bath. Then make a hole in the bowl with the crushed cookies and pour the melted butter into it. Mix the ingredients thoroughly with a spoon or your hands. If the mass does not seem moist enough, add a little warm milk.

Pour the prepared wet crumbs into a springform pan with a diameter of 18-20 centimeters. It is important to cover the pan with cling film. Press the crushed biscuits well using a potato masher. You can also do this with a glass or even a tablespoon. You should end up with an evenly compacted layer of cookie crumbs.

Place the swollen gelatin in a saucepan and place on the stove. While stirring, warm the mixture well. The gelatin must dissolve completely, watch this, otherwise the dish will not harden well, there may be lumps that will later be visible in the finished banana cheesecake. Also make sure that the gelatin mixture does not boil. Then remove from heat and strain through cheesecloth to be completely sure that the mass is homogeneous and there are no lumps. Pour the prepared gelatin into the curd-banana mixture and mix thoroughly.

Pour the curd mixture onto a layer of crushed cookies in a baking pan. Place the cheesecake in the refrigerator for 3-4 hours until set.

Teaser network

Remove the finished banana cheesecake with cottage cheese from the mold and decorate to your taste.

This is the dessert we got, enjoy your tea!

I offer all lovers of cottage cheese desserts a very tasty banana cheesecake. The cheesecake turned out very tender and is definitely worth trying!

For the cheesecake base:
Crumbly cookies (“Chess”, “Yubileinoe”) - 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 tbsp.
Lemon juice - 1 tbsp.
Sugar - 150 g

Place cookies in a food processor, add walnuts and soft butter. Grind everything into crumbs using a sharp knife attachment. If the cookies are not sweet, you can add sugar, I didn’t.

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

Beat everything until smooth.

Remove the mold from 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 put it in the refrigerator for at least 4 hours, ideally overnight.

Banana cheesecake is ready!

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

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

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

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

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

Mash the banana and cottage cheese with a fork.

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

Add sour cream and raisins and use a spoon to gently mix the curd cheesecake filling.

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

Sprinkle the still warm pie with finely grated chocolate. Garnish with mint leaves.

Serve cottage cheesecake with hot tea or strong, freshly brewed coffee. Bon appetit!

Recipe 3: Simple banana cheesecake with cottage cheese without base in the oven

granulated sugar - 2 tbsp. spoons;
vanilla sugar - to 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 - whatever you like, bananas, two eggs, sugar, vanilla sugar, butter (for greasing the mold).

Place the cottage cheese in a convenient high form.

Add two tablespoons of sugar

and a pinch of vanilla sugar.

Add one large chicken egg.

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

Mash thoroughly with a fork. You can beat it with a blender or mixer - whichever is more convenient for you.

The cottage cheese is ready. Let's move on to preparing the bananas. We will need four large bananas.

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

Combine the resulting mixture with the prepared cottage cheese mixture.

Next, beat the mixture with a blender or mixer. The better you beat, the more tender your cheesecake.

Take a baking dish. Mine is silicone. Grease the bottom and sides with butter and sprinkle with flour to prevent the cheesecake from burning or sticking.

Place the mixture in a baking dish.

Place in the oven for 20 minutes. bake at a temperature of 170-180 degrees.
Here's what I got. I overexposed it a little. But this can be fixed.

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

This is so delicious.

Better to eat cold. Place in the refrigerator for a couple of hours.

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

Grind the cookies into crumbs. I crushed it using a blender. You can put the cookies in a bag and roll them out with a rolling pin.

Add melted butter to the crumbs and mix thoroughly.

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 mixture.

Beat thoroughly again at high speed to obtain a homogeneous mass.

Carefully pour the filling onto the cookies.

Then, using the “Steam” basket, carefully remove the cheesecake from the bowl onto a plate.

Top with bananas or melted chocolate if desired.

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

Recipe 5: No-Bake Banana Cheesecake with Cottage Cheese

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 each)
200 ml cream 10%
2 tbsp. l. powdered sugar
1 packet of vanilla sugar (1 tsp)
1.5 tbsp. spoons of instant gelatin
lemon zest for garnish

1. Lightly melt the butter, crumble the cookies and mix them with the butter in a blender.
Take a handful of cookies in your hand and form a lump; if the lump falls apart, add a little more butter.

7. Remove the pan with the cheesecake base from the refrigerator, pour the banana curd mixture on top and return to the refrigerator until completely set.

Recipe 6: banana cheesecake casserole without base with cottage cheese without sugar in the oven

Banana cheesecake turns out very tender and airy. To prepare it, you need to take very ripe, even slightly overripe bananas. Curd cheesecake tastes no worse than cheesecake.

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

Serve banana cheesecake when completely cooled. Cut the cooled pie into pieces, decorate 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 substitute)

400 g cottage cheese
150 g natural yogurt
2 squirrels
3 g agar-agar
70 ml 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 using a blender until smooth, add stevia or sugar substitute. Grind the oatmeal into flour using a coffee grinder, add to the cottage cheese, knead the dough.

Line a baking pan with parchment paper and pour in 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 cake.

Recipe 8: Low-calorie banana cheesecake with cottage cheese and strawberries

cottage cheese (soft) 450-500 g (I have Valio 0.3% fat - 65 kcal per 100 g), you can take any low-fat cottage cheese and beat thoroughly with a blender
-yogurt/sour cream 80-100 g (if the cottage cheese is dry, then you will need a little more than 100 g of yogurt)
-egg 2 pcs
-powdered sugar 20 g (if you take fruit yogurt, then without sugar)
- flour 50 g - bananas 3-4 pcs (400 g)
-strawberries (any berries and fruits for decoration)
banana