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Baby banana cheesecake
Baby banana cheesecake
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Prep Time:
125 minutes
Cook Time:
30 minutes
Total Time:
155 minutes
Try our guilt-free, decadent cheesecake with reduced fat and calories.
Ingredients:
  • Canola oil spray, to serve
  • 4 shredded wheatmeal biscuits
  • 16.00 gm hazelnut meal (ground hazelnuts)
  • 30g butter, melted
  • 150g fresh ricotta
  • 40g light cream cheese
  • 32.00 gm brown sugar
  • 2.20 gm vanilla essence
  • 100g ripe banana (about half a banana), peeled, mashed
  • Grated dark chocolate, to serve
Instructions:
  • Grease four 1/2 cup (125ml) muffin pans with cooking spray. Place two 15cm long strips of baking paper in a cross pattern in each pan.
  • Crush the biscuits into fine crumbs, then mix in the hazelnut meal and butter. Spread the mixture evenly among the pans and press firmly onto the base. Chill in the refrigerator for 20 minutes.
  • 1. Preheat the oven to 180°C. 2. Mix ricotta, cream cheese, sugar, and vanilla essence until smooth. Add the banana and egg, mix well. 3. Pour the mixture over the biscuit bases. 4. Bake for 30 minutes, then turn off the oven. 5. Allow the cheesecake to cool with the oven door slightly open for an hour. 6. Refrigerate for 30 minutes. 7. Serve chilled, sprinkled with grated chocolate.

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