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Cheesecake without a base

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Ingredients for 8 servings:

  • 3 bananas, peeled, approx. 250 g
  • 250 g cane sugar
  • 6 large eggs, separated
  • 1 bag(s) vanilla sugar, bourbon
  • 2 pinches of sea salt
  • 8 tbsp corn, ground
  • 150 g hazelnuts, ground
  • 100 g almond(s), sweet, ground
  • 12 almonds, bitter, ground
  • 1 kg quark (low-fat quark)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free

Puree the bananas and mix all ingredients together except for the egg whites. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold into the batter. Pour into a 28 cm springform pan lined with baking paper. If you only use small eggs, a 26 cm springform pan will do. Bake for about 80 minutes at 160°C without preheating. Place an empty baking tray in the lowest oven rack and place it directly above it on the oven rack. Otherwise, preheat for about 60 minutes at 180°C with top and bottom heat. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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