Sunn ostekake fra Emily med bananer og yoghurt
Ingredients
For the Crust
Whole Oat Flakes: 300g (10.5 oz)
Peanuts: 100g (3.5 oz)
Dates: 100g (3.5 oz)
Olive Oil or Butter: 1 tablespoon
Sesame Seeds: 1 tablespoon
Mixed Nuts: to taste
Cinnamon: 1/2 tablespoon
For the Filling
Bananas: 3 ripe
Sour Cream or Greek Yogurt: 300g (10.5 oz)
Fat-Free Yogurt: 250ml (8.5 fl oz)
Honey: 50ml (1.7 fl oz)
Agar-Agar: 4 teaspoons
Water: 100ml (3.4 fl oz)
Prunes: 50g (1.8 oz)
Lemon Juice: 1 teaspoon
Vanillin: 1/4 teaspoon
Salt: 1/2 teaspoon
For the Topping
Dried Cranberries: to taste
Pumpkin Seeds: to taste
Mixed Nuts: to taste
Prepare the Crust
Roast whole oat flakes until golden brown
Fry peanuts and chop finely
Soak dates in boiling water, then drain
Blend dates into a smooth paste
Mix oats, ground peanuts, and date paste
Add olive oil and knead into a smooth dough
Press mixture firmly into a cake mold
Make the Filling
Dissolve agar-agar in water
Heat agar-agar mixture until boiling
Mash bananas
Mix sour cream, yogurt, honey, and bananas
Add lemon juice, vanillin, and salt
Finely chop prunes and mix in
Incorporate cooled agar-agar mixture
Stir until smooth
Assemble and Chill
Pour filling over the crust
Distribute evenly
Refrigerate for 1 hour to set
Prepare the Topping
Mix dried cranberries, pumpkin seeds, and chopped nuts
Sprinkle over the chilled cheesecake
Nutritional Information
Servings: 8-10 slices
Calories per serving: Approximately 250-300
Protein: 8-10g
Carbohydrates: 30-35g
Fat: 12-15g
Fiber: 5-7g
Preparation Time: 30 minutes Chilling Time: 1 hour Total Time: 1 hour 30 minutes
