Baked almond, banana & blueberry cheesecake

BBC Good Food daily recipe to collect

Sweetened with natural fruits and a little maple syrup, this cheesecake combines ricotta and yogurt for a lower-fat, yet rich and creamy texture

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

1

Heat oven to 180C/160C fan/gas 4 and lightly grease a 20cm round nonstick 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 temperature 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.