Banana cheesecake with raisins

Ingredients for 1 servings:

• 600 g banana(s)
• 6 tbsp lemon juice
• 125 g butter, melted
• 50 g raisins
• 220 g sugar
• 2 packets of vanilla pudding powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 1 kg low-fat curd cheese
• 5 tbsp desiccated coconut or breadcrumbs for the mold
• Oil for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 55 minutes

always works and is bottomless delicious

Melt the butter in a saucepan over low heat. Brush a 26cm springform pan with neutral oil, such as sunflower oil. Spread about 5 tablespoons of desiccated coconut or breadcrumbs on the bottom of the pan. Shake the pan gently. Mash the bananas with a fork and mix well with the lemon juice. Mix all the other ingredients except the quark and eggs with the bananas in a large bowl. Add the eggs and continue mixing. Add the quark and mix well. Pour the mixture into the springform pan and place in the oven. Bake at 160°C (top/bottom heat) for 70 minutes. Check after 50 minutes if the cake is getting too brown, then cover with aluminum foil if necessary, or bake at 150°C (fan oven) for 1 hour. If you are worried about cracking, you can remove the cake from the oven after 20 minutes and score along the edge of the pan with a knife. After baking, turn off the oven and open the door slightly. Let the cake cool in the oven for 30 minutes. Let the cake rest for 3 hours before cutting.