Banana Cheesecake with Chocolate‑Nut Crust

• unsalted butter↗50g g
• oatmeal cookies75g g

  finely chopped

• crackers↗50g g
• cocoa↗1 ст. л. tbsp

  plus extra for dusting

• salted peanuts↗1 ст. л. tbsp

  very finely chopped, plus 1 tbsp for sprinkling (optional)

• small ripe bananas↗2
• lemon↗сік 1
• ricotta↗2 × 250g упаковки
• Greek yogurt↗200g g
• large eggs↗4
• sugar‑free vanilla extract↗½ ч. л. tsp
• cornstarch2 ст. л. tbsp
• heavy cream200мл ml

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (convection) or 160 °C (gas 4). Lightly grease a non‑stick 22 cm round pan with oil. In a dry skillet melt the butter, add the oatmeal cookies, crackers, cocoa and finely chopped salted peanuts, stir until all ingredients are evenly coated with butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Remove the pan and raise the temperature to 240 °C (convection) or 220 °C (gas 9).

2. 2

   For the filling, mash the bananas with lemon juice in a large bowl, then whisk in the ricotta, Greek yogurt, eggs, vanilla extract and corn starch, beating until smooth. Pour the mixture over the prepared base and bake for 10 minutes, then lower the temperature to 110 °C (convection) or 90 °C (gas 1/4) and continue baking for another 25 minutes. Turn off the oven and let the cheesecake cool inside it. Once cooled, refrigerate for 3‑4 hours to prevent cracking.

3. 3

   To serve, remove the cheesecake from the pan and carefully place it on a plate. Whip the heavy cream to soft peaks, spread it evenly on top, dust with cocoa and sprinkle the remaining peanuts.