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Light Strawberry and Banana Cheesecake with Cocoa Base

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Ingredients

Portions
200g of Dry Biscuits
75g of Melted Butter
30g of Bitter cocoa
200g of Ricotta cheese
200g of Greek yogurt 5%
10g of Gelatin sheets
2 Tablespoons of Milk
200g of Bananas
400g of Strawberries
30g of Sugar

Nutritional Values

199
kcal per Slice
20g
Carbohydrates
5g
Protein
11g
Fats
Features:

    A cake sure to impress

    • Portions 10
    • Media

    Ingredients

    Proceedings

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    Light Strawberry and Banana Cheesecake with Cocoa Base, a recipe for a simple but sure to impress dessert

    The result is a sure-fire cake that requires a little organization to prepare but will make everyone happy, nutritionist's word

    With these ingredients and a 24cm cake pan comes about 10 slices. I made mini cheesecakes using cookie cups.

    The choice for cookies is also personal. I used cocoa cookies. You can use regular cookies and add some cocoa on the side

    Do you like cheesecake? Let's talk about it in the comments!

    Enjoy your Appetite!

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    Proceedings

    1
    Done

    ➡ Blend cookies in a blender with cocoa (or use cocoa cookies directly) and add melted butter until you get a consistency like wet sand

    2
    Done

    ➡ Pour the whipped cookies into a 24cm cake tin with baking paper on the bottom, press them down well and refrigerate to rest

    3
    Done

    ➡ Soak 4g of gelatin sheets in cold water for at least 10 minutes

    4
    Done

    ➡ Meanwhile, beat the cottage cheese with the yogurt.

    5
    Done

    ➡ Heat 2 tablespoons of milk in a small saucepan over gentle heat and dissolve the well-squeezed gelatin sheets in it

    6
    Done

    ➡ Combine the melted gelatin with the cream, continuing to beat to mix well

    7
    Done

    ➡ Pour the cream over the cookie base, leveling it well, and add a layer of banana slices

    8
    Done

    ➡ Let it rest in the refrigerator for an hour or so.

    9
    Done

    ➡ Now prepare the strawberries. Wash them, cut them into small pieces, and cook them in a saucepan with the sugar, stirring continuously until they are a creamy

    10
    Done

    ➡ Turn off the heat and add the remaining well-squeezed gelatin sheets.

    11
    Done

    ➡ Pour the mixture over the cake and let it rest in the refrigerator for at least 2 hours

    12
    Done

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