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Baked almond, banana & blueberry cheesecake

Baked almond, banana & blueberry cheesecake

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Rating: 3 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal265
fat17g
saturates8g
carbs15g
sugars10g
fibre1g
protein11g
salt0.5g
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Ingredients

For the base

For the topping

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.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

Rating: 3 out of 5.11 ratings
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