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A wonderful cherry banana Cheescake with a delicious topping.
You want something sweet? ... cherry-banana-cheescake
What a wonderful lazy afternoon in the garden. Something sweet for coffee is simply indispensable for me. Just what should it be? I still have a bucket full of cherries from my neighbor Maria and recently I wanted to bite this cherry banana cheesecake with the delicious topping. This is a great opportunity. After taking a quick look in the fridge to see if he also provides all the needed food, I knew that creativity was needed again and I had to get along with what was there. So, apron and off we went with the creative remainder utilization. Cherries offer countless design options, so I simply turned off the cherry-banana cake. Therefore, this time a slightly different cherry cake was created and not with cherry topping but with gelatin.
Here you can find my old recipe (click) and on what I have come up with baking a delicious Kiba cheesecakes on everything else, you can read in the old recipe.
The bottom of a Springform (mine was this heart click) spray well with baking spray (click)
(alternatively you use baking paper on the ground)
Preheat the oven to 175 ° C top / bottom heat.
Melt butter in a saucepan at medium temperature. Crumble the biscuits in the electric multi-shredder (please do not make dust out of it!) Mix the finely crumbled biscuits with the melted butter and place them on the bottom of the springform pan.
Firmly press with the back of a tablespoon (or finger).
We will bake this cake in a water bath, so now you should wrap the mold well in aluminum foil - so that later no water can penetrate into the mold.
Put the mold in the fridge while the cheesecake filling is being prepared
Mix the mascarpone with a hand mixer briefly until creamy.
Mix sugar and flour, then add to the mascarpone and mix well.
Gradually add eggs, then crème fraîche, sour cream, crushed banana and coconut flakes.
Number 5Place the cheese mass on the prepared ground and smooth it out.
Wrap the well-wrapped exterior of the springform pan with aluminum foil and place it in a deep, large casserole dish in the oven.
Fill the baking dish with hot water up to half of the spring forming height. The water bath helps to evenly bake and prevents the subsequent tearing of cheesecake.
(The first time I baked this cake, my casserole dish was not that deep, so the water only went up to about 1/3 of the shape, but worked out the same way).
Bake the cake for about 50 minutes.
Keep checking because every oven bakes differently. If necessary, cover with aluminum foil.
After the baking time, it may be that it seems a bit soft in the middle when you move the mold, but this strengthens as the cake cools.
Do not bring the cake out of the oven yet, but leave the oven in the oven for one hour when the oven is switched off.
Then remove from the oven and let it solidify in the fridge for about 5 hours or just overnight.
Before serving, prepare the cherry bananas gelatin.
For this simply prepare the cake jelly red according to the package (mix 12g cake jelly red with 3 tbsp sugar and ¼l cherry juice and half a lemon juice).
Bring the mixture to a boil and simmer gently for 1 minute.
Add cola-kirsch jelly (click) and wait for low heat until everything is liquid again. Let's simmer again.
Allow to cool for about 10 minutes, stirring several times.
Meanwhile, wash and core the cherries, cut the half banana into pieces or slices.
Cover the cake with it and spread the cake jelly on it, now spread the coconut shavings on it and cook until the jelly has set.
My cake has got a little ornament with margarites from the garden.
I wish you a wonderful enjoyment
and have fun and enjoy preparing this cherry-banana cheesecake.