BANANA CHEESECAKE
100 g unsalted butter
100 g porridge oats
100 g ground almonds
50 g wholemeal plain flour
25 g soft light brown sugar
300 g ripe bananas peeled
250 g ricotta
40 g dark chocolate, grated
200 ml sugar-free banana yoghurt
3 tbsp caster sugar
1 tbsp powdered gelatine
1 large banana, peeled and sliced
3 strawberries
Grated chocolate to decorate
1
Preheat the oven to 190C/Gas 5; melt the butter in a large pan and stir in the oats, almonds, flour and sugar; press the mixture firmly into an 18cm round, loose-based cake tin; bake in the oven for 20 minutes; cool in the tin
2
Mash the bananas in a large bowl; add the ricotta, banana yoghurt, chopped chocolate and sugar and mix well
3
Sprinkle the gelatine over 3 tbsp of water and leave it to soak; heat up in the microwave for 10 seconds; stir until the gelatine dissolves; allow to cool slightly and stir into the banana mixture; pour over the base and chill overnight
4
Carefully remove the cheesecake from the tin; transfer to a serving plate and decorate with the sliced bananas and strawberries; scatter the grated chocolate over the top and serve
