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


  • calories 265
  • carbs 15
  • saturated fat 8
  • sugar 10
  • protein 11
  • fat 17
  • fibre 1
  • salt 0.5


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.