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🍰 Banana Cheesecake

409 kcal · 30 min · 4 servings

Ingredients

• 150 g whole wheat butter cookies
• 125 g butter
• 50 g chopped almonds
• 6 white leaf gelatin
• 2 bananas
• 1 lemon
• 250 g low-fat quark
• 500 g cream cheese (fat level; 40 % fat in dry matter)
• 60 g powdered sugar from whole cane sugar
• 4 tbsp pear syrup
• 200 ml whipping cream
• 100 g raspberries
• 150 g dark chocolate chunks

Instructions

1. 1. Lay out a clean kitchen towel and place the cookies on it.
2. 2. Crush the cookies into fine crumbs using a rolling pin.
3. 3. Melt the butter in a small saucepan over low heat.
4. 4. Mix the melted butter with the crumbs and the almonds.
5. 5. Line a springform pan with baking paper.
6. 6. Pour the cookie mixture into the pan.
7. 7. Press the mixture down firmly.
8. 8. Place the pan with the crust in the refrigerator.
9. 9. Soak the gelatin in cold water.
10. 10. Peel the bananas.
11. 11. Slice the bananas.
12. 12. Cut a lemon in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Drizzle the banana slices with the lemon juice.
15. 15. Let the quark drain well.
16. 16. Mix the quark, cream cheese, and 50 grams of powdered sugar.
17. 17. Warm the pear syrup.
18. 18. Squeeze the gelatin and dissolve it in the warm pear syrup.
19. 19. Set aside 3–4 tablespoons of the quark cream.
20. 20. Stir the warm gelatin mixture into the reserved 3–4 tablespoons of cream.
21. 21. Add this mixture to the remaining quark cream and stir everything well.
22. 22. Whip the cream until stiff.
23. 23. Fold the whipped cream into the quark cream.
24. 24. Fold the lemon banana slices into the cream.
25. 25. Spread the cream over the prepared cookie base.
26. 26. Smooth the surface of the cream.
27. 27. Refrigerate the cake for at least 4 hours.
28. 28. Wash the raspberries.
29. 29. Pat the raspberries dry.
30. 30. Carefully release the cake from the pan.
31. 31. Sprinkle the cake with chocolate pieces.
32. 32. Dust the cake with the remaining powdered sugar.
33. 33. Place the raspberries on top of the cake.
34. 34. Serve the cake.

Nutrition per serving

• kcal: 409
• Protein: 13 g · Fett/Fat: 25 g · Carbs: 31 g