Banana cheesecake

Ingredients for 1 servings:

• 200 g flour
• 125 g butter
• 50 g sugar
• 2 tbsp cocoa powder
• 2 tbsp water, cold
• Fat, for the shape
• 800 g double cream cheese
• 200 g sour cream
• 5 bananas, very ripe
• 5 eggs
• 1 pack of pudding powder, vanilla
• 2 packets of vanilla sugar
• 100 g sugar
• 4 tbsp cocoa powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Very tasty and creamy, for 12 pieces

Dough: Knead the ingredients into a dough, chill for 1 hour. Preheat oven to 180°C (350°F). Grease the pan. Roll out two-thirds of the dough and place it in the pan. Prick the bottom of the pan several times. Pre-bake in the oven for 15 minutes. Let cool. Press the remaining dough into the inside of the springform pan to form a border. Filling: Mash 4 bananas with the vanilla sugar, add the sour cream, and puree into a cream. Whisk the eggs and sugar. Stir in the pudding mix and cream cheese, add the banana cream, and stir. Remove 1/4 of the cream and stir in the cocoa powder. Cut the remaining banana into thin slices. First, spread some of the white banana cream on the base, then use a tablespoon to add a few dots of the dark cream and top with a few banana slices. Then add more white cream, make a few more blobs of the dark cream, and so on, until both creams are used up. If necessary, create patterns with a fork. Finish with the remaining banana slices. Bake in a preheated oven at 180 degrees Celsius for about 45 minutes. If the cake gets too dark, cover with aluminum foil and continue baking.