Name: Baked almond, banana & blueberry cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: 50g butter , plus a little for greasing -; 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 -

Ingredients for - Baked almond, banana & blueberry cheesecake

1. 50g butter , plus a little for greasing

2. 1 tsp maple syrup

3. 75g oatcakes , finely crushed to crumbs

4. 40g ground almond

5. 2 bananas

6. 2 x 250g tubs ricotta

7. 150g pot natural bio yogurt

8. 4 large eggs , beaten

9. 2 tbsp maple syrup

10. 2 tsp vanilla extract

11. 2 tbsp ground almonds

12. 140g blueberries

How to cook deliciously - Baked almond, banana & blueberry cheesecake

1 . Stage

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 . Stage

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.