Baked almond, banana & blueberry cheesecake

Baked almond, banana & blueberry cheesecake

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(1 ratings)

Prep: 15 mins Cook: 55 mins

Easy

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
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Ingredients

    For the base

    • 50g butter, plus a little for greasing
      Butter

      Butter

      butt-err

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

    • 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
      Banana

      Banana

      bah-nah-nah

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

    • 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…

    • 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
      Blueberry

      Blueberry

      bloo-bear-ee

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

    Method

    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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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    SassiJayne
    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
    goodfoodteam
    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.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.