Name: Baked almond, banana & blueberry cheesecake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
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

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Baked almond, banana & blueberry cheesecake

Baked almond, banana & blueberry cheesecake

Good Food team

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Serves 10

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 3.2 out of 5.17 ratingsRate

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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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Try this baked almond, banana & blueberry cheesecake, then try our next level baked cheesecake. Then try our classic New York cheesecake, burnt basque cheesecake, blackcurrant cheesecake and our luscious lemon baked cheesecake.

Ingredients

Nutrition

Units:

MetricUS

For the base

50g butter

plus a little for greasing
1 tsp maple syrup
75g oatcakes

finely crushed to crumbs
40g ground almond

For the topping

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

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Nutrition: per serving

kcal265
fat17g
saturates8g
carbs15g
sugars10g
fibre1g
protein11g
salt0.5g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, June 2016

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A star rating of 3.2 out of 5.17 ratings

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