Soft and creamy cheesecake and banana cake
Fantastically delicious creamy custard and banana cake! The custard layer is very soft, with a wonderful creamy consistency... It's simply impossible to get enough of this cake. The first time it was just "swept" off the table, so I had to make it again the next day. The same thing happened again. This is already a sign that this cake has become one of our family's favourites. It will certainly be made many more times in the future. Make sure you try it today!
By the way, instead of cream curd you can also use plain 9% cottage cheese - 400 grams of cottage cheese are mashed together with 100 grams of yoghurt (or sour cream, or cream) with an electric masher to make a smooth paste with no curd grains left.
Other cookies with a spread will also work well in place of the OREO biscuits. If you use plain custard biscuits without spread, increase the butter to 70 grams.
By the way, instead of cream curd you can also use plain 9% cottage cheese - 400 grams of cottage cheese are mashed together with 100 grams of yoghurt (or sour cream, or cream) with an electric masher to make a smooth paste with no curd grains left.
Other cookies with a spread will also work well in place of the OREO biscuits. If you use plain custard biscuits without spread, increase the butter to 70 grams.
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Ingredients
- melted butter: 35 grams
- oreo biscuits: 150 grams
- bananas: 2
- Lemon juice: from 1 piece.
- 500 grams (for plain cottage cheese, grind twice with a meat grinder)
- natural yoghurt: 200 grams (or Turkish yoghurt)
- eggs: 4
- potato starch: 2 tablespoons (or cornstarch)
- vanilla extract: 1 teaspoon
- Sugar: 50 grams (but you can leave out the sugar altogether)
- Cream: 200 millilitres
- icing sugar: 1 tablespoon
- Chocolate: a piece
Background:
For the curd layer:
For the top layer:
- 1. Line with baking paper a round baking tin 23 centimetres in diameter with removable sides or bottom.
- 2. Basis: Place the butter and biscuits in a food processor and pulse until the consistency of wet sand.
- 3. Add the crumbs to the baking tin and spread evenly.
- 4. Press lightly and flatten with the bottom of the glass or cup.
- 5. Place in the fridge for about 30 minutes.
- 6. Purée layer: Preheat the oven to 240 degrees without fan.
- 7. Peel the bananas and place them in the bowl of a food processor with the lemon juice. Grind.
- 8. Add the remaining ingredients and grind for a few seconds, just until all the ingredients are combined and the dough is smooth.
- 9. Place the filling in the baking dish on the base and return to the oven. Bake for 10 minutes.
- 10. Then reduce the temperature to 110 degrees and bake for another 25 minutes.
- 11. Switch off the oven and leave the cake to cool inside for an hour.
- 12. Remove and cool to room temperature.
- 13. Then place in the fridge for 3 hours.
- 14. Top layer: Whip the cream with the sugar and decorate the top of the cake.
- 15. Sprinkle chocolate on top. Enjoy!
Recipe Directions
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