Baked almond, banana & blueberry cheesecake
Sweetened with natural fruits and a little maple syrup, this cheesecake combines ricotta and yogurt for a lower-fat, yet rich and creamy texture
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Prep:15 mins
Cook:55 mins
- Serves 10
- Easy
Nutrition per serving
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kcal 265
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fat 17g
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saturates 8g
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carbs 15g
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sugars 10g
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fibre 1g
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protein 11g
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salt 0.5g
Ingredients
- 50g butter, plus a little for greasing
- 1 tsp maple syrup
- 75g oatcakes, finely crushed to crumbs
- 40g ground almond
- 2 bananas
- 2 x 250g tubs ricotta
- 150g pot natural bio yogurt
- 4 large eggs, beaten
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp ground almonds
- 140g blueberries
Method
Heat oven to 180C/160C fan/gas 4 and lightly grease a 20cm round non-stick springform cake tin. Melt the butter and syrup in a pan, then stir in the oatcakes and almonds until well mixed and coated. Press firmly into the base of the tin to make a compact layer, then bake for 10 mins. Remove from the oven and increase it to 240C/220C fan/gas 9.
To make the filling, mash the bananas in a large bowl. Add the ricotta, yogurt, eggs, syrup, vanilla and almonds, and beat with a wooden spoon until everything is very well mixed. Pour onto the base, scatter over the blueberries and bake for 10 mins, then turn the oven down to 110C/90C fan/gas 1 /4 and cook for 30-35 mins more. It should still have a bit of wobble in the middle when you gently shake the tin. Turn off the oven and leave the cheesecake inside to cool and set. Chill before serving.
