Baked almond, banana & blueberry cheesecake

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

  • Prep:15 mins
    Cook:55 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 265
  • fat 17g
  • saturates 8g
  • carbs 15g
  • sugars 10g
  • fibre 1g
  • protein 11g
  • salt 0.5g


  • 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


  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.