Banana and Blackberry Cheesecake
Banana and Blackberry Cheesecake Without Crust I had two overripe bananas and a leftover pack of sweet cheese from another recipe. I still find summer fruits from last year in the freezer, so the blackberries made it onto the list too. I made a simple cheesecake without a crust, using everything I had on hand, including a sweetener, because I wanted to be able to eat it while on a diet. I mixed everything, baked it, and it turned out to be a light cake, just right so you don't feel like you're cheating. Quick Info Total time: 55-60 minutes Preparation time: 15-20 minutes Baking time: 40 minutes Servings: 8 Difficulty: easy Recipe type: dessert, crustless cheesecake Ingredients 300 g sweet cheese with 0.1% fat 3 eggs 3 tablespoons sunflower oil 1 pinch of salt 4 tablespoons powdered sweetener 2 ripe bananas 3 tablespoons cornstarch 1 teaspoon vanilla extract 250 g blackberries (I used frozen) For decoration: mint leaves and a little vanilla sugar Preparation Method 1. Mash the ripe bananas with a fork in a bowl until they become a puree. Mix directly with the sweet cheese and vanilla extract. I used low-fat cheese, but normal cheese works just as well. 2. Separately, beat the whole eggs with a mixer along with a pinch of salt and the powdered sweetener. Beat well for about 4-5 minutes until the mixture lightens in color, becomes airy, and increases significantly in volume. It should stand on the whisk. 3. Slowly add the oil in a thin stream to the egg foam while continuously mixing with the mixer on low speed. This step doesn't take long. 4. Carefully add the cheese and banana mixture over the eggs. Use a whisk or spatula and mix gently with up-and-down movements to avoid losing all the air from the foam. 5. Once well combined, add the cornstarch. Incorporate it in the same way, with gentle movements, just enough to avoid lumps. 6. Prepare a round cake pan with a detachable ring (I used 23 cm), lined at the bottom with parchment paper. Pour the mixture into the pan and briefly level it out. 7. Scatter the blackberries (thawed if frozen) on top. They should not be incorporated, just evenly sprinkled. 8. Bake everything in the oven at 170°C on the middle rack for 40 minutes. When done, the surface should be slightly browned and the mixture firm, not trembling when you shake the pan. 9. After baking, let the cheesecake cool completely in the pan. Cut into slices only after it has cooled well, otherwise, it may be too soft to portion. 10. For serving, add a few mint leaves and sprinkle vanilla sugar on top. Why I Make This Recipe Often It’s quick to make, doesn’t require a crust or complicated techniques. I can use any frozen or fresh fruits I have on hand, and the texture remains light. It's suitable for someone on a diet or wanting a low-calorie dessert. It can be sliced and taken to go without any issues. Tips and Variations Tips Do not remove the cheesecake from the pan while it’s warm, as it risks breaking. The bananas should be very ripe for an intense sweet flavor and creamy texture. If using frozen berries, drain excess water before placing them on top. Substitutions Low-fat cheese can be replaced with full-fat fresh cheese if you’re not on a diet. Blackberries can be substituted with raspberries, blueberries, or even cherries, depending on what you have. The powdered sweetener can be switched with regular sugar, noting that for the same sweetness, the amount may need adjustment. Variations You can add a little grated lemon zest for a fresher taste. If you don’t want it crustless, you can place crushed cookies mixed with a bit of butter at the bottom, but the baking time won’t change much. Serving Ideas Serve cold, possibly with extra blackberries or a few thin slices of fresh banana. A slice goes well with plain yogurt or a bit of honey for those not on a diet. Frequently Asked Questions 1. Can it be made without eggs? No. The eggs provide volume and help bind the mixture. Without them, the cake won't have the same texture. 2. What type of sweet cheese is recommended? Any fresh cow cheese, ideally with low moisture content. Cheese for 'papanași' or the classic store-bought works well. 3. Can I add more bananas? You can, but the mixture will be wetter and may need a bit more cornstarch to bind. 4. What should I do if the cheesecake sinks while cooling? It’s normal for it to decrease slightly in volume, especially without a crust. If it’s cooked enough (doesn’t tremble in the middle), the texture will be good after cooling. 5. Can I use other types of fruit on top? Yes, any fruits that don’t have too much water. Raspberries, blueberries, or even chopped apricots work just as well. Nutritional Values (estimate per slice, for 8 servings) Calories: approx. 110-130 kcal Protein: 6-8 g Fat: 4-5 g Carbohydrates: 10-12 g Values vary depending on the cheese, type of sweetener, and size of bananas. It’s a low-calorie dessert due to the low-fat cheese and the use of sweetener. Storage and Reheating The cheesecake keeps in the fridge for up to 3 days, covered or in a container with a lid. Freezing is not recommended as the texture may become wet. It is served cold and does not need reheating. If left at room temperature for more than two hours, I recommend putting it back in the fridge.
Preparation
We mash the bananas with a fork and mix them with sweet cheese and vanilla extract. We beat the whole eggs with a pinch of salt and powdered sweetener until they significantly increase in volume, turn white, and hold onto the whisk. We pour the oil in a thin stream over the beaten eggs. We add the mixture of cheese and bananas to the egg foam, mix gently with a whisk, add the starch, and continue mixing until incorporated. The movements should be light, from top to bottom, so we don't lose all the air in the beaten eggs. We pour the mixture into a springform pan lined with parchment paper, and on top, we scatter the defrosted blackberries. We place the pan in the preheated oven at 170 degrees for 40 minutes, until the mixture is no longer trembling and is golden brown on top. Let it cool, portion, and serve. Enjoy your meal!!!
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