Baked Almond Banana Blueberry Cheesecake

• butter↗50 г g

  plus a little for greasing

• maple syrup↗1 ч. л. tsp
• oat biscuits75 г g

  finely crushed

• ground almond↗40 г g
• bananas↗2
• ricotta↗2 × 250 г упаковки g
• natural bio‑yogurt↗150 г g
• large eggs↗4

  beaten

• maple syrup↗2 ст. л. tbsp
• vanilla extract↗2 ч. л. tsp
• ground almond↗2 ст. л. tbsp
• blueberries↗140 г g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4) and lightly grease a 20‑cm round springform pan. In a saucepan melt the butter with maple syrup, add the finely crushed oat biscuits and ground almond, stirring until the mixture becomes homogeneous. Press the mixture firmly into the bottom of the pan, forming an even layer, and bake for 10 minutes. Remove the pan and increase the temperature to 240 °C (220 °C with convection, gas 9).

2. 2

   In a large bowl mash the bananas. Add the ricotta, yogurt, beaten eggs, maple syrup, vanilla extract and ground almond, whisk with a wooden spoon until the mixture is very smooth. Pour the mixture over the prepared crust, sprinkle the blueberries on top and bake for 10 minutes, then lower the temperature to 110 °C (90 °C with convection, gas 1/4) and continue cooking for another 30‑35 minutes. The centre should still have a slight wobble when the pan is gently shaken. Turn off the oven and let the cheesecake cool and set inside it. Chill in the refrigerator before serving.