Banana cheesecake in a slow cooker

I’m not much of a baking master, but I probably only have enough time for charlotte. So, when I saw this recipe on the Internet, I couldn’t pass it up. It is very simple to make, and the result exceeds all expectations. Give it a try :)

Ingredients for “Banana Cheesecake in a Slow Cooker”:

Cookies – 400 g
Butter – 150 g
Chicken egg - 4 pcs
Banana – 4 pcs
Sour cream (multi-cup) - 1
Cottage cheese – 300 g
Sugar (multi-cup) - 1
Lemon juice (1/2 lemon)

Production time: 60 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 4104.7 kcal	proteins 121.6 g	fat 197.9 g	carbohydrates 465.8 g
Portions
kcal 684.1 kcal	proteins 20.3 g	fat 33 g	carbohydrates 77.6 g
100 g dish
kcal 229.3 kcal	proteins 6.8 g	fat 11.1 g	carbohydrates 26 g

Recipe for “Banana Cheesecake in a Slow Cooker”:

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Banana cheesecake in a slow cooker

Delicious banana cheesecake, prepared in a slow cooker, will forever be remembered for you and your guests. And you will spend very little time making this fabulously delicious dessert.

Ingredients

Base for banana cheesecake in a slow cooker:

350 g oatmeal cookies (can be replaced with 400 g shortbread cookies)
80 g butter
1 testicle

Banana insides for cheesecake in a slow cooker:

0.5 kg cottage cheese
3 bananas
170-180 g sour cream
3 testicles
150 g sugar
half a lemon (juice only)

Recipe for making a dish at home

Grind the cookies into crumbs using any convenient method (for example, with a rolling pin or potato masher). Melt the butter in a water bath, without bringing to a boil, and cool. Combine slightly warm melted butter with a raw egg and beat with a whisk or fork.
Pour the resulting watery mixture into the bowl with the crushed liver and mix thoroughly. Place the resulting mass in a multicooker, distribute it moderately over the entire bottom, compact it and form sides of 3-4 cm.
The cottage cheese must be rubbed through a sieve or passed through a meat grinder so that it is homogeneous, without grains. Combine cottage cheese with eggs, sugar, sour cream and beat with a blender (you can simply grind with a fork) until completely smooth.
Peel the bananas, cut into small pieces and place in a separate container. Cut the lemon in half (pre-fill it with hot water for 10 minutes and then wipe it dry with a towel) and squeeze the juice out of half, strain it through a sieve.
Combine the banana pulp with lemon juice, grind with a fork and beat the resulting mass with a blender until completely smooth (if desired, you can rub the banana puree through a sieve). Combine the curd cream with banana puree and beat with a mixer or blender.
Pour the purchased banana cream into the multicooker and close the lid. Cook banana cheesecake in a slow cooker for 1 hour 20 minutes in the Baking mode. After the sound signal, turn off the heating function and leave the banana pie with cottage cheese inside the multicooker for another hour and a half.
Open the lid, leave the cheesecake to cool for another 10-15 minutes, then pull it out onto a wire rack and leave it until it cools completely. Transfer the banana cheesecake to a plate, decorate with grated chocolate and cut into portions. Bon appetit!

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Banana cheesecake with cottage cheese in a slow cooker: a good start to the day

Ingredients for making cheesecake in a slow cooker

For the test:

200 g flour
1 yolk
100 g butter margarine
50 grams of sweet sand

For the inside:

250 g cottage cheese
3 ripe bananas
100 grams of sweet sand
1/2 lemon
3 tbsp. semolina
3 testicles
250 g sour cream

Cheesecake is a modern, savory dessert that is gaining more and more popularity. In its traditional version, this is a no-bake dish, consisting of a base of crushed cookies and an interior with the addition of cream cheese - Mascarpone or Philadelphia. But every housewife invents and prepares her own versions of this popular dish. Instead of cookie crumbs, you can use shortbread or puff pastry, and expensive cream cheese in most recipes is replaced with ordinary cottage cheese. Naturally, the recipe becomes far from the original, but retains its title.

Banana cheesecake turns out to be very tasty and tender, especially if you cook it in a slow cooker. The crispy shortcrust pastry base blends to perfection with the light interior of cottage cheese and bananas. To get the most pronounced banana taste, you need to choose very ripe, even slightly overripe fruits with dark spots on the skin. If you add unripe bananas, you may not even feel their taste.

Banana cheesecake in a slow cooker turns out tender and tasty, it is absolutely easy and quick to prepare. I recommend this recipe to all readers of vmultivarkah.ru. I prepared my own cottage cheese-banana cheesecake in the VES Electric SK-A-12 multicooker. The rest of the models will also handle it unsurpassedly, so let's get started!

Manufacturing method

First, in the process of making curd cheesecake with banana in a slow cooker, take everything you need for the dough.
Place flour, sweet sand and margarine in a bowl.
Chop everything with a knife or grind it with your hands into small crumbs. Add the egg yolk.
Stir until you obtain a soft, homogeneous, buttery dough. Roll it into a ball, put it in a plastic bag and put it in a cool place for 1-1.5 hours.
Meanwhile, prepare the ingredients for the banana cheesecake interior.
Place the cottage cheese in a bowl, break the eggs. You can also send the egg white left over from making shortcrust pastry here.
Add sour cream, semolina and granulated sugar.
Beat everything thoroughly with a blender until smooth. You need to get rid of the grains.
Peel the bananas and use a fork to puree them. Sprinkle with lemon juice. Not only will it prevent the bananas from turning black, but it will also give the future cheesecake a pleasant sourness. If you like lemon flavor, you can also add a little zest.
Add the bananas to the remaining inside ingredients and stir.
Remove the dough from the refrigerator and divide into two unequal parts: one should be slightly smaller, the other larger. Roll out a huge part and cut out a circle corresponding to the diameter of the bottom of the multicooker bowl.
Roll out the rest and cut out long, rather wide strips for the sides. To design the top, you can use a curly knife.
Place the circle on the bottom, attach the sides and fasten them with your fingers. The dough is soft, so there will be no problems.
Pour in all the banana filling and smooth the surface.
Turn on the “Baking” mode, 45 minutes. Cook with the lid closed, and then let the cheesecake cool completely in the open slow cooker. As a standard, it is best for the dessert to stand in the refrigerator all night (that is, in the dark) , then its structure will become denser and the taste will become more pronounced.
Banana cheesecake in a slow cooker is ready. You can decorate the top with slices of the freshest banana.
Cheesecake should be served cool; you can combine it with sour cream, chocolate sauce, or jam to suit your taste.

Cheesecakes can be classified as cottage cheese casseroles, but, in fact, they are the most unique dessert, worthy of being served in a restaurant, so everyone must try baking such a delicacy! Bon appetit!

Curd banana cheesecake in a slow cooker

Cheesecake is a pie that came to us from American cuisine, the main component of which is cottage cheese or cheese. Hence, in fact, its name: cheese pie. Now I suggest you get acquainted with the recipe for cottage cheese-banana cheesecake in a slow cooker .

All cheesecake recipes are divided into two huge groups: baked and “cool” made. Our current food belongs to the first group.

We will use cookie crumbs as a crust, which is also fully consistent with the traditional canons of making this dish. It produces a dense and tasty crust, which, in addition to everything else, plays another important role: it absorbs excess water from the curd interior. And thanks to the banana, the inside of our cheesecake acquires an extraordinary, special taste that you and your children will probably enjoy!

Cheesecake recipe in a slow cooker.

Banana Cheesecake Ingredients:

anniversary cookies - two hundred grams
butter - eighty grams
sour cream - two hundred grams
cottage cheese - four hundred grams
eggs - three pieces
150 grams of sweet sand
three bananas

How to make banana curd cheesecake:

Grind the cookies with a rolling pin or using a food processor until crumbly.

Let's melt the drain. butter in the microwave. Mix melted butter with crumbs.

Place the crumbs on the bottom of a greased multi-cooker bowl. We form the sides by tamping them with some kind of glass.

Mix the remaining products in a food processor until smooth: sour cream, eggs, cottage cheese, sweet sand and bananas. Pour over the crumbs.

Bake banana cheesecake in a slow cooker for 1 hour. When the signal sounds, the banana cheesecake in the slow cooker is ready! Leave to cool for 60 minutes without opening the lid.

We take it out using a multicooker bowl for steaming