Lower sugar recipe for 10 people, takes only 55 mins; recipe has butter, maple syrup, oatcakes, ground almond, banana, ricotta, natural bio yogurt, large egg, maple syrup, vanilla extract, ground almond and blueberry.
Baked almond, banana & blueberry cheesecake
Course: Lower sugar
Servings
10
servings
Prep time
15 mins
Ingredients
- Butter: 50g butter, plus a little for greasing
- Maple Syrup: 1 tsp maple syrup
- Ground Almond: 40g ground almond
- Ricotta: 2 x 250g tubs ricotta
- Vanilla Extract: 2 tsp vanilla extract
- Large Egg: 4 large eggs, beaten
- Banana: 2 bananas
- Blueberry: 140g blueberries
- Oatcakes: 75g oatcakes, finely crushed to crumbs
- Natural Bio Yogurt: 150g pot natural bio yogurt
Directions
- 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.
