Baked almond, banana & blueberry cheesecake

 

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

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.