Baked banana cheesecake

Prep: 15 mins Cook: 35 mins plus 3-4 hrs chilling

Easy

Serves 12
Forget banana bread, use up over-ripe fruit in this low-sugar cheesecake with a chocolate and nut base and a ricotta and yogurt topping

Nutrition and extra info

Nutrition: per serving

  • kcal299
  • fat23g
  • saturates13g
  • carbs13g
  • sugars5g
  • fibre1g
  • protein9g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the base

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 75g oatcakes, finely crushed
    • 50g cream crackers
    • 1 tbsp cocoa, plus extra for dusting
    • 1 tbsp salted peanuts, very finely chopped, plus 1 tbsp to scatter over (optional)

    For the topping

    • 2 small ripe bananas
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 2 x 250g tubs ricotta
      Ricotta

      Ricotta

      ree-cot-a

      Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

    • 200g tub Greek yogurt
    • 4 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • ½ tsp sugar-free vanilla extract
    • 2 tbsp cornflour
    • 200ml double cream

    Method

    1. Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.

    2. To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)

    3. To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (10)

    regornotrub's picture
    0

    I wish I had read the reviews before I made this on Easter Monday... I shall not be making that mistake again! Thankfully I had well mannered dinner guests with a sense of humour. Most of it went in the bin. Not at all a pleasant taste.

    regornotrub's picture
    0

    I was the only person who could eat this at a dinner party and that was because I have lost my sense of smell and so could not tell it wasn't very sweet.!!!

    regornotrub's picture
    0

    Oh dear what a disappointment. Do NOT make this!!!

    regornotrub's picture
    0

    This is really not nice, I agree with Mrs Buzz! Luckily we had a very delicious main meal and cheese and biscuits as back up. Please don't ruin your evening with this meal. #wheresthesugar

    Sim K's picture
    0

    I agree with Mrs Buzz - this tasted not only completely devoid of sugar but also was kind of lumpy in texture - especially around the edges, which were slightly overcooked. However, the whole thing tasted awful and I made the executive decision to cover it in icing sugar and leave it out for starving flatmates to demolish. Disappointed in the waste of ingredients.

    Mrs Buzz's picture

    Made this yesterday and its awful, left it over night to see if it would improve with chilling overnight but no. The whole thing ended up in the bin with no dessert for last night's dinner.. With hindsight, it's obvious it wasn't going to be sweet as there is no sugar in the recipe, not even with the biscuit base as its cream crackers, oat cakes & bitter cocoa. The filling cooked eggs & cheese with banana, doesn't even sound good, whether I overcooked it but not only did it taste awful but was dry too. £6 wasted & a disappointed family.

    estie83's picture

    The bananas I used weren't overipe and I ended up with a lovely texture but there was hardly any sweetness. Ditto with the base. Would definitely add sugar next time as this could be a great recipe. I'd also suggest cooking it longer maybe an extra 5 mins to begin with.

    Miss Tee's picture
    5

    Simple and delicious!

    clc's picture
    5

    This sounds divine!! Let you know when I have made and ate!! :) HAHA! Taste it already! :)

    christinephillips's picture

    To clc (posted 30 Jan 2015) Please don't waste other users' time by posting comments like this. No one cares that you like the sound of a recipe. Try it and then you're welcome to post a useful comment on the outcome. This is especially unhelpful as it goes against the comments of those who have tried the recipe and taken the time to post a comment to stop others wasting their time.

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…