Banana cheesecake (without baking).


For the base:
● 150 grams of biscuits (ideally homemade)
● 80g natural butter

For cheese souffle:
● 6 plates of gelatin
● 300 grams of cottage cheese cream cheese
● 110g caster sugar
● 3 egg yolks
● 200g of peeled bananas
● 70 ml orange juice
● 250 ml whipping cream (35%)


For the base — in the processor grind into fine crumb cookies and mix with the oil.
The bottom of the form and bumpers vystelit with greaseproof paper or cling film to facilitate removal of the finished cake.
Share basis in the form and ram it evenly.
Form with a base to send in the refrigerator.
Soak the gelatin in cold water.
Bananas grind into a puree, add the orange juice and bring mixture to a boil, remove from heat and cool slightly.
Beat the egg yolks with the sugar in a magnificent white mass (about 10 minutes), a spatula, enter the cream cheese, lightly whisk stir, as long as the air mass remains.
The cooled down a little mashed banana to add squeezed gelatine and stir until it dissolves, leave to cool.
Beat the chilled cream until stable peaks.
A couple of tablespoons of curd add mashed banana to slightly reduce its temperature, stir, add a couple of spoonfuls.
Then send almost cooled down banana-cheese mashed potatoes in the rest of the curd and stir (spatula).
At the end add the whipped cream and souffle mix.
Pour the filling on the base, carefully leveled and send the cheesecake in the refrigerator for 3-4 hours, until cool.
Before serving, decorate the cake slices of banana and white chocolate shavings.


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