Banana Cheesecake

Ingredients

• 150 g whole wheat butter cookies
• 125 g butter
• 50 g chopped almonds
• 6 white leaf gelatin sheets
• 2 Bananas
• 1 lemon
• 250 g low‑fat quark
• 500 g cream cheese (40% fat in the product)
• 60 g powdered sugar from full‑sugar cane
• 4 tbsp pear syrup
• 200 ml whipping cream
• 100 g raspberries
• 150 g dark chocolate shavings

Instructions

1. 1.

   Crush the cookies into crumbs using a clean kitchen towel and rolling pin. Melt butter in a small saucepan over low heat and mix with crumbs and almonds. Line a springform pan with parchment paper, pour in the cookie mixture, press firmly, and chill.

2. 2.

   Soak gelatin in cold water. Peel bananas and slice them. Halve the lemon, squeeze its juice, and drizzle it over the banana slices. Drain the quark well.

3. 3.

   Whisk together quark, cream cheese, and 50 g powdered sugar. Warm the pear syrup and dissolve the drained gelatin in it. Stir in 3–4 tbsp of the mixture into the rest of the cream, then fold in whipped cream. Fold in bananas.

4. 4.

   Spread the filling over the cookie base, smooth the top, and chill for at least 4 hours.

5. 5.

   Wash and pat dry raspberries. To decorate, remove the cake from the pan, sprinkle with chocolate shavings, dust with remaining powdered sugar, arrange raspberries on top, and serve.