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
Ingredients
For the base
- 50g butter, plus a little for greasing
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp maple syrup
Maple syrup
may-pul sir-rupThe 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
bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
- 2 x 250g tubs ricotta
Ricotta
ree-cot-aRicotta 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
may-pul sir-rupThe rising spring sap of a number of varieties of maple tree…
- 2 tsp vanilla extract
- 2 tbsp ground almonds
- 140g blueberries
Blueberry
bloo-bear-eeBlueberries are one of the few edibles native to North America and credited with being…
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.
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