Baked almond, banana & blueberry cheesecake

Wednesday, 22 March 2017 - 10:03 | Views - 776

Ingredients

50g butter

1 tsp maple syrup

75g oatcakes, finely crushed to crumbs

40g ground almond

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

Prep: 15 MINS
Cook: 55 MINS

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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