| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Passive Time | 2.5+- hours |
| Servings |
- 200 gram Cottage cheese
- 100 gram Sour cream
- 10 gram Gelatin
- 100 milliliters Water
- 2 pieces Banana
- 50 gram Sugar
Ingredients
For the filling:
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- How to make banana cheesecake? Prepare the ingredients. Use any fresh shortbread cookies or bake your own. Opt for high-fat cottage cheese (around 9%) and sour cream (around 20% fat content). Choose quality dairy products without vegetable substitutes. Ensure the bananas are ripe but not overripe.
- Crush the chosen shortbread into crumbs using a blender, rolling pin, hands, or food processor. Melt the butter and let it cool in the refrigerator. Find instructions on melting butter at the end of the recipe. In a deep bowl, combine the crushed cookies and melted butter, mixing until homogeneous.
- Use a detachable dessert mold, preferably with a diameter of around 18 centimeters, for convenience. Place the buttery crumbs in the mold and press firmly with your hands or the flat bottom of a glass. If desired, create sides by spreading some crumbs around the edges of the mold. Chill the mold with the base in the refrigerator.
- Prepare the gelatin mixture following the package instructions. If using instant gelatin, pour boiling water over it, mix until fully dissolved, and then cool to room temperature. Find alternative gelatin handling methods at the end of the recipe.
- In a deep bowl or blender, combine fresh cottage cheese, sour cream, sugar, and sliced bananas (without skins). Puree everything until smooth using a blender. If you don't have a blender, sieve the cottage cheese and mix the ingredients with a spoon, mashing the bananas with a fork.
- Pour the prepared gelatin into the cottage cheese-sour cream mixture, stirring thoroughly. Pour the mixture into the mold with the sandy base. Refrigerate the cheesecake until the filling is completely set, for at least 3-4 hours. To ensure easy removal from the mold, you can grease it, cover with foil, or food wrap.
- Carefully remove the chilled cheesecake from the mold, discard the wrapping, and transfer it to a serving platter. Decorate as desired with sliced bananas, chopped nuts, melted chocolate, or caramel. Enjoy your meal!
If you prefer the taste of fresh fruit and want to avoid heat-treated bananas, this no-bake banana cheesecake recipe is perfect for you. It results in a fragrant, tasty, and moderately sweet dessert that pairs wonderfully with a cup of coffee or as a highlight for a festive tea party.
To melt butter, you have two options: using a microwave or a water bath. Here's how to do it:
Microwave method:
Cut the butter into small pieces and place them in a microwave-safe container.
Cover the container with a paper towel to prevent splashing.
Melt the butter at the lowest power setting or in defrosting mode for about 5 seconds initially.
If the butter hasn't melted completely, repeat the process in 5-second intervals until you achieve the desired result.
Water bath method:
Prepare two containers of different diameters.
Pour water into the larger container and place it on the stove to boil.
Put the smaller container on top of the larger one, ensuring it's about half submerged in water.
Add the sliced butter to the smaller container.
As the water heats up and boils, the butter will begin to melt. Stir it occasionally to expedite the process.
Once all the butter has melted completely, remove the container from the stove.
For best results in cooking, use filtered or bottled water that is neutral in taste. Tap water may impart an unpleasant flavor to your dish.
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