Baked almond, banana & blueberry cheesecake

Baked almond, banana & blueberry cheesecake

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(10 ratings)

Prep: 15 mins Cook: 55 mins


Serves 10

Sweetened with natural fruits and a little maple syrup, this cheesecake combines ricotta and yogurt for a lower-fat, yet rich and creamy texture

Nutrition and extra info

Nutrition: per serving

  • kcal265
  • fat17g
  • saturates8g
  • carbs15g
  • sugars10g
  • fibre1g
  • protein11g
  • salt0.5g


    For the base

    • 50g butter, plus a little for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 75g oatcakes, finely crushed to crumbs
    • 40g ground almond

    For the topping

    • 2 bananas



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

    • 2 x 250g tubs ricotta



      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • 150g pot natural bio yogurt
    • 4 large eggs, beaten
    • 2 tbsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 2 tsp vanilla extract
    • 2 tbsp ground almonds
    • 140g blueberries



      Blueberries are one of the few edibles native to North America and credited with being…


    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.

    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.

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    Comments, questions and tips

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    3rd Mar, 2020
    Delicious, used raspberries instead of blueberries. Will definitely make again.
    Karen Ritson's picture
    Karen Ritson
    9th Feb, 2020
    I loved this recipe and have already made it several times. I don't mind that it is not excessively sweet, the natural sugars in the banana and blueberries create depth and interest. I have tried it with other fruit such as apricots and blackberries and both were lovely. Thank you.
    Patrizia Galli's picture
    Patrizia Galli
    30th Jun, 2019
    I loved it and I shall make it again and again, using all kind of fruits. This cheesecake is very light and is almost addictive! Must be eaten really cold. Next time I shall double the quantity of berries.
    7th Mar, 2018
    This was such a disappointment, I followed the recipe to the T and ended up with a flavourless baked omelette. It looked so impressive serving it up and me and my guests all took 1 mouthful and feel about laughing! Next time I'll use excess ricotta in a quiche, this was a total waste of ingredients and went straight in the bin after picking the blueberries off the top. Sorry good food!
    28th Sep, 2017
    The base has come out quite moist, when i was hoping for a crunchier base. Is this how it should be?
    goodfoodteam's picture
    28th Sep, 2017
    Sorry to hear the base didn't turn out as you'd hoped. It should be more on the crunchy side. Possible reasons could be that the ingredients weren't weighed accurately or that the oven wasn't fully up to temperature before the base went in. We hope that helps if you decide to do it again in future.
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