Did you know that the very first cheesecakes were made in Ancient Greece? What exactly is cheesecake today? Cheesecake, Cheesecake- in English cheese cake, a dessert that contains cheese or cottage cheese in the form of a soufflé or cottage cheese casserole; this dish belongs to European and American cuisine. In England, cheesecake is prepared without baking; its bottom layer consists of crushed cookie crumbs with a top layer of a mixture of soft cheese (cottage cheese) with milk, cream, sugar with the addition of gelatin.

I offer you a simple recipe banana cheesecake from cookies with cottage cheese, which you can use at home in the oven, slow cooker or microwave.

For a homemade recipe banana cheesecake from cottage cheese we will need:

Cheesecake base

• Cookies that crumble well (Jubilee or oatmeal cookies, sweet crackers, crumbly ginger cookies are suitable) - 200 g,
• butter – 70 g,
• walnuts (optional, this item can be omitted) – 0.5 cups;

Curd filling for cheesecake:

• Fresh soft cottage cheese – 400 g,
• bananas – 3 pcs.,
• lemon juice – 1 tablespoon,
• sour cream – 200 g,
• egg – 3 pcs.,
• sugar – ¾ cup;

Cheesecake decoration:

• Chocolate - half a bar,
• banana – 2 pcs.,
• lemon juice for sprinkling bananas - 1 tablespoon

Recipe banana cheesecake at home:

For the cheesecake base, grind the cookies using a rolling pin (it will be more convenient to put the cookies in a plastic bag), a meat grinder or a blender with a bowl. Mix cookie crumbs with chopped nuts and butter. Grease a cheesecake baking pan with butter and spread the cookie dough evenly over its surface. It is good to tamp the base with your hand or using a glass.

Banana cheesecake filling:

The cottage cheese is rubbed through a sieve or blender, sour cream, eggs, and sugar are added to it. The bananas are pureed and lemon juice is added to them so that the color of the bananas does not change to dark. Mix the cheesecake curd mass and banana puree and beat well. The filling is placed on a cookie base.

What other fillings are used in cheesecake?

As a rule, this is a soft cheese that is beaten with eggs and sour cream. Suitable cheeses for cheesecake include mascarpone, ricotta, havarti, cream cheese, soft cream cheese such as Philadelphia, and never processed cheese!

Secrets of baking cheesecake at home:

1. To ensure even heating, cook the cheesecakes in a water bath in the oven. This trick also ensures that a certain low temperature is maintained.
2. You also need to be able to cool the cheesecake; when baking is finished, the oven door does not open immediately, but gradually opens slightly and the cheesecake cools in the oven itself (turned off).
3. When you remove the cheesecake pan from the oven, its surface may burst from the tension as it cools further. To do this, take a wet knife and hold it between the mold and the pie (this is not required in a slow cooker; a microclimate is maintained there). Then the pie sits for another hour and a half and is put in the refrigerator to ripen. Well, if these steps don’t help, then the top of the cheesecake is decorated with strawberries or bananas, melted chocolate or just fudge.

Baking cheesecake with bananas in the oven:

The cheesecake pan is placed in a larger pan, into which boiling water is poured. The height of the water is up to the level of the cheesecake. If you are baking the cheesecake in a springform pan, wrap the bottom and seams with foil to prevent water from seeping through. The oven is already preheated to 160 degrees, put the cheesecake with its water bath in the oven for 50 minutes. Next, as written above, the oven turns off and the pie stands in it with the door open for another 1 hour, about 1 hour on the table and at least 4 hours in the refrigerator.

Preparation banana cheesecake in a slow cooker:

The multicooker mold is greased with butter. The dough from cookie crumbs is compacted into it, and the curd and banana filling is poured into it. Cook the cheesecake in the multicooker on the “baking” mode for 65 minutes (I bake in Panasonic). After the signal, turn off the multicooker and do not open the lid! Leave the cheesecake with bananas and cottage cheese in the slow cooker for 1 hour, then leave for an hour with the lid open. There may be condensation on the surface of the cheesecake; you need to blot this moisture with a napkin. Remove the curd pie using a steaming tray, decorate with bananas, pour over lemon juice and melted chocolate in the microwave or steam. Cool in the refrigerator and serve with tea. The last offer was rejected by my household, they tore it apart even before the cheesecake was in the refrigerator!

How to cook cheesecake in the microwave?

The entire process of making cheesecake is described above. The microwave form is greased with oil, a base of cookie crumbs is placed in it, and a curd or cheese filling for banana cheesecake is placed on top. At 900 W, microwave the cheesecake for about 18 minutes (be careful not to burn). If the power of the microwave oven is different from 900 W, then adjust it with time (plus or minus). When the microwave beeps to finish cooking, leave the cheesecake in the microwave with the door closed for about 1 hour. Remove the cheesecake from the microwave and run a damp knife along the sides of the pan to prevent it from cracking or shrinking as it cools. The middle of the pie may be liquid; when the cheesecake cools and ripens in the refrigerator (at least 4 hours), the mass will harden. Then the cheesecake can be decorated with chopped bananas, sprinkled with lemon juice to preserve their color and poured over chocolate. You can slice and serve the cheesecake directly in this pan.

Well, what could we do without?

If cheesecake made from cottage cheese has a denser taste, then cheesecake with soft mascarpone or Philadelphia cheese without baking, in the form of an airy soufflé, simply melts in your mouth! This is where the true pleasure is! Cheesecake without baking can safely be called a cake!

Watch the video recipe

This concludes the article on baking and preparing cheesecakes 😉

By the way, the cheesecake tasted like one of my cottage cheese recipes: Finnish pie with curd cream soufflé(recipe )

P.S. If the network is busy, you may not be able to access it, just try again several times :)

I offer all lovers of cottage cheese desserts a very tasty banana cheesecake. At one time I became interested in this baking, tried different versions, but then it didn’t come to the banana version. Today I decided to cook and present to you the result of my experiment. The cheesecake turned out very tender and is definitely worth trying!

To make banana cheesecake with cottage cheese, prepare the ingredients according to the list.

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!

Bon appetit!

Description

Banana cheesecake, which we will prepare today, is a random variation on the theme of the classic recipe. Typically, a specific type of cream cheese is used to create the base of the dessert. We will try to prepare this foreign delicacy with our usual cottage cheese. It will turn out no worse, if not better.

Unlike the traditional version, cheesecake with cottage cheese will be much richer in taste. Moreover, after baking, the airy center will remain very juicy. This effect is achieved thanks to two outer layers of cocoa crumbs.

A step-by-step recipe for making banana cheesecake with photos can be found below. It presents each step clearly and with detailed instructions. Thanks to this recipe, you will learn how to make curd banana cheesecake with baking at home. It's really very simple and fast. In addition, during the cooking process, or rather, the final baking, the aromas in the house will be simply incredible. A mixture of cocoa, cottage cheese and bananas will not leave anyone indifferent!

Ingredients

• 
  (250 g)
• 
  (300 g)
• 
  (4 tbsp.)
• 
  (3 pcs.)
• 
  (400 g)
• 
  (100 g)
• 
  (2 pcs.)
• 
  (1 tbsp.)
• 
  (taste)
• 
  (1 tbsp.)

Cooking steps

Add melted butter and sugar to a deep mixing bowl. Mix the ingredients thoroughly, or better yet, grind.



Add flour and cocoa to a separate dry bowl. Mix until smooth so that there are no lumps left.



Then combine flour and butter and mix a homogeneous base for the future cheesecake. Try to get rid of large lumps.



Let's start creating the airy part of the dessert. To do this, mix eggs and sugar in a deep bowl to form a fluffy mass. Add cottage cheese to the beaten eggs. First, it is better to take it out of the refrigerator and let it warm up to room temperature. Peel the banana, cut into rings and add to the bowl. Next, add sour cream to the base, followed by vanillin and a spoonful of honey. For thickness, season the base with three tablespoons of flour. Beat the ingredients until fluffy using a blender.



Choose a suitable round baking dish. The bottom must be lubricated with oil. Spread half of the cocoa and flour base in an even layer on the bottom of the mold. Then spread the entire fluffy banana mixture on top of the crumbs in an even layer.



Finish the future cheesecake with a layer of the remaining cocoa mixture.



Preheat the oven to 170 degrees and send our pan to bake. This process will take approximately 45 minutes. During this time, the top and bottom layers should turn into crispy cakes.



Cool the finished dessert at room temperature and then put it in the refrigerator. After all, this dish is usually served cold. Banana cheesecake with cottage cheese is ready.



Bon appetit!

American cheesecake is usually made from soft cheeses such as mascarpone or Philadelphia, as well as savoiardi sticks. But, unfortunately, the products required by the classic recipe cannot be obtained everywhere. The same applies to confectionery cream - in our small town you need to order it. I modified the recipe “to suit myself”: I replaced the cream with butter and bananas, the savoiardi with sweet cookies, and instead of the scarce cheese I used homemade cottage cheese. Simple and affordable ingredients make an airy and flavorful cheesecake. I am happy to tell you how to make banana cheesecake with cottage cheese and cookies at home in my recipe with step-by-step photos.

Ingredients:

• 600 grams of homemade cottage cheese;
• 3 eggs;
• 10 tbsp. Sahara;
• 2 bananas;
• 4 grams of vanillin;
• 200 g butter;
• 400 grams of cookies.

How to make banana cheesecake with cottage cheese and cookies

First, you need to grind the cookies with a blender into coarse flour.

Divide 2/3 of the butter into two equal parts. Soften the first part of the butter and mix with the cookie flour.

Melt the second part and also pour into the cookie dough. Mix well.

Separate the yolks from the whites and put the whites in the refrigerator.

Line a baking tray with baking paper or foil and lightly grease with sunflower oil. Place a basket of cookie crumbs approximately 1 cm thick on the bottom and along the edges of the baking sheet. The cookies indicated in the recipe are designed for a round baking sheet with a diameter of 23-24 cm.

Place the pan with cookies in the refrigerator.

Grind the cottage cheese through a sieve, add egg yolks, 7 tbsp. sugar, vanillin and beat with a blender.

Then add bananas and the remaining softened butter. Turn on the oven to heat up to 180 0 C.

Take the chilled whites, beat them until a thick foam forms, add 3 tbsp. sugar and beat until the whites stand still.

Carefully fold the protein mixture into the curd mixture.

Place the resulting dough into a mold with a cookie basket, level it with a silicone spatula or spoon.

Place in the oven for 40 minutes. After the time has passed, turn off the oven and open it. Leave the cake there to cool.

Place the cooled cheesecake in the refrigerator for 1 hour. When it hardens, you can cut and serve.

For a festive serving, you can fill the cooled homemade cheesecake with chocolate glaze or gelatin-based cream. Then, it should spend at least 3 hours in the refrigerator.

Instead of savoiardi, you can use sweet biscuits or sugar cookies (baked milk flavor is best). Bananas should be of medium ripeness - not green, but firm. Then they will not only saturate the cake with a subtle aroma, but also partially replace the cream.

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.

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 curd cheesecake base 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.

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 for another hour without opening the lid.

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 cheese cake.

• 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 yoghurt
• 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 harden 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.

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.