Banana-aromatic, with lemon sourness, very airy and tender cheesecake we liked! Try it too!
Summary
| Prep Time | 30 mins |
| Course | Dessert |
Ingredients
Ingredients- Cookies (like Jubilee, ground) – 200 g
- Butter (melt) – 100 g
- Cream cheese (like Philadelphia or
- Clemente or pasty cottage cheese) – 600 g
- Honey (light natural) – 4-6 tbsp
- Cream (35%) – 300 g
- Powdered sugar – 2 tbsp
- Lemon zest – 1 teaspoon
- Banana (large, not overripe) – 3 pieces
- Gelatin – 5 g
- Lemon juice – 2 tbsp
- Dark chocolate (grated) – 100 g
Print Recipe
Pin Recipe Instructions
- The foundation:
Mix the butter with the biscuit crumbs and lay well pressed on the bottom of a mold 22-24 cm in diameter, refrigerate and set. - Cream:
Soak gelatin in cold water and heat lemon juice to 90 “.
Squeeze out the gelatin and dissolve it in lemon juice.
Puree the bananas, add the gelatin mixture to them, stir well and refrigerate and let the banana puree “grab” slightly. Attention! Don’t let the puree turn into jelly!
Beat the cream (cottage cheese) with honey. In a separate container, beat the cream with sugar. powder to steady peaks. - Combine both mixtures in two steps, mix with a spatula.
add the zest and slightly hardened banana-lemon puree to the resulting cream, mix well until smooth. - Place the cream on top of the crust and refrigerate overnight.
- Decorate the top with grated chocolate and heat the side with a hairdryer to free the cheesecake from the mold.
You can put the cheesecake in the freezer and then we have a wonderful ice cream cheesecake.
This recipe uses only 2 tablespoon. sugar powder and no eggs at all!
Enjoy your meal!
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