Baked almond, banana & blueberry cheesecake
- loading...
- 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
| Nutrient | Unit |
|---|---|
| kcal | 265 |
| fat | 17g |
| saturates | 8g |
| carbs | 15g |
| sugars | 10g |
| fibre | 1g |
| protein | 11g |
| salt | 0.5g |
Ingredients
For the base
- 50g butter , plus a little for greasing
- 1 tsp maple syrup
- 75g oatcakes , finely crushed to crumbs
- 40g ground almond
For the topping
- 2 bananas
- 2 x 250g tubs ricotta
- 150g pot natural bio yogurt
- 4 large eggs , beaten
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp ground almonds
- 140g blueberries
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
Comments, questions and tips
Overall rating
