Another banana bomb, delicious cheesecake turned out!

Recipe:
For the test:
- 2 eggs
- 20 ml of natural drinking yoghurt
- 25 grams of rice flour
- 5 grams of cocoa
- 2 measuring spoons of the fit parade
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For filling:
- 250 grams of peeled bananas
- 100 grams of soft cottage cheese
- 150 gr creme chise
- 20 grams of corn starch
- 3 measuring spoons of the fit parade
- 1 egg
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Preheat the oven to 200 degrees. Cooking a biscuit cake: separate the whites from the yolks, mix all the ingredients for the dough, except for the proteins. Beat the whites separately until strong peaks. We introduce proteins into the dough, gently mix with a spatula and put in a silicone mold d - 18cm. We send our biscuit to the oven for 10 minutes.
Prepare the filling: mix all the ingredients with a blender.
We are preparing a split form d - 16-17 cm (I had a split ring without a bottom). We wrap the form with foil, lay out the biscuit cake so that there are no gaps between the walls of the form and the biscuit. Otherwise, we make the diameter of the ring smaller so that the cake fits snugly at the bottom of the mold. Place the cake on a baking sheet and pour the banana filling onto the biscuit cake.
To prevent the cheesecake from sticking, ideally grease the sides of the mold with a little oil. Be sure to install a second baking sheet with water from the bottom into the oven. We bake the cheesecake for the first 10 minutes at t - 200 degrees. Then we reduce the temperature to 160-170 and bake for another 50-60 minutes.
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Bon Appetit!