Nutritional Information (per 100 g)

• Calories: 142 kcal
• Protein: 8.8 g
• Fats: 2.5 g
• Carbohydrates: 21.4 g

Ingredients

For the Base:

• Maria biscuits (or similar): 150 g
• Banana (peeled): 1 pc (140 g)
• Cocoa powder: 30 g (1 heaping tbsp)

For the White Layer:

• Cottage cheese (5% fat): 450 g
• Ryazhenka (4% fat): 300 g
• Sugar (brown recommended): 120 g (6 level tbsp)
• Vanilla essence: 5 drops
• Quick-dissolving gelatin: 20 g
• Cold water: 50 ml
• Bananas (peeled): 2 pcs (200 g)

Prep Time, Cooking Time, and Total Time

• Prep Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 30 minutes

Servings

This recipe yields a 1.46 kg cheesecake, serving 10–12 people.

Steps to Prepare

1. Prepare the Base

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling over them with a rolling pin.
2. In a mixing bowl, mash the banana until smooth. Add the biscuit crumbs and cocoa powder, mixing until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 17 cm springform pan to form a firm base. Use the back of a spoon or a flat-bottomed glass to level the surface.
4. Refrigerate while preparing the filling.

2. Prepare the Gelatin

1. In a small bowl, combine the quick-dissolving gelatin with 50 ml of cold water. Let it sit for 5 minutes to bloom.
2. Heat the gelatin gently over a water bath or in the microwave for 15–20 seconds until fully dissolved. Do not boil. Set aside to cool slightly.

3. Make the White Layer

1. In a blender or food processor, combine the cottage cheese, ryazhenka, sugar, vanilla essence, and peeled bananas. Blend until smooth and creamy.
2. Slowly pour the dissolved gelatin into the mixture while blending to ensure even distribution.

4. Assemble the Cheesecake

1. Pour the white layer mixture over the prepared base in the springform pan.
2. Tap the pan gently on the counter to remove any air bubbles and ensure a smooth surface.

5. Chill the Cheesecake

1. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or until the cheesecake is fully set.

6. Serve

1. Remove the cheesecake from the springform pan by running a knife along the edges before releasing the sides.
2. Slice and serve chilled. Garnish with fresh banana slices, cocoa powder, or grated chocolate for added presentation.

Why This Recipe is Timeless

The Creamy Banana Cheesecake with Ryazhenka is a dessert that embodies timeless appeal due to its unique blend of traditional ingredients and modern techniques. Ryazhenka, a staple in Eastern European kitchens, lends a subtle tang that elevates the overall flavor profile, while bananas bring natural sweetness and tropical charm.

The recipe’s simplicity and adaptability make it suitable for a variety of occasions, from casual family meals to formal celebrations. Its light texture and balanced sweetness cater to a wide audience, ensuring it remains a favorite across generations. Furthermore, the cheesecake’s no-bake nature adds to its accessibility, making it an excellent choice for beginner bakers or those looking for a fuss-free dessert.

Tips for Perfect Cheesecake

1. Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cheesecake will be.
2. Blend Thoroughly: Ensure the white layer mixture is smooth to achieve a creamy, uniform texture.
3. Don’t Skip Blooming the Gelatin: Properly blooming the gelatin ensures the filling sets evenly and holds its shape.
4. Refrigerate Fully: Allow the cheesecake ample time to chill and set for the best texture and flavor.
5. Customize the Base: Swap Maria biscuits with graham crackers, digestive biscuits, or any cookie of your choice for a personalized touch.

FAQs

Q: Can I substitute ryazhenka?
A: Yes, you can use plain yogurt, kefir, or sour cream as a substitute, though the flavor will slightly differ.

Q: Can I use regular gelatin instead of quick-dissolving gelatin?
A: Yes, but you’ll need to follow the package instructions for blooming regular gelatin properly.

Q: Can I make this cheesecake vegan?
A: Yes! Replace cottage cheese and ryazhenka with vegan alternatives, use plant-based gelatin or agar-agar, and substitute cookies that align with a vegan diet.

Q: How do I prevent the cheesecake from sticking to the pan?
A: Line the bottom of the pan with parchment paper or grease it lightly with butter or cooking spray.

Storage Tips

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Cover it to prevent it from drying out or absorbing other flavors.
• Freezing: Freeze individual slices in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Conclusion

The Creamy Banana Cheesecake with Ryazhenka is more than just a dessert; it’s a celebration of flavors and textures. Its airy, tangy filling and rich, chocolatey base make every bite indulgent yet refreshing. This cheesecake stands out for its unique ingredients like ryazhenka and bananas, which create a harmonious blend of traditional and modern culinary elements.

What makes this recipe truly timeless is its versatility and simplicity. It’s a dessert that fits seamlessly into any occasion, whether you’re hosting a dinner party or simply treating yourself to a slice of comfort. Its no-bake preparation also ensures that it’s accessible to all levels of bakers, while its sophisticated flavor profile makes it suitable for even the most discerning palates.

Each slice of this cheesecake tells a story of creativity and tradition, making it a dish you’ll want to share with loved ones time and again. So gather your ingredients, set aside some time, and indulge in the delightful process of creating this show-stopping dessert. It’s a recipe that’s sure to leave a lasting impression, one creamy, chocolaty bite at a time.