Banana and honey cheesecake

Serves: 12

Time to make: 1 hr 30 mins , plus cooling

Hands-on time: 15 mins

Ingredients

More weights & measures

Biscuit base

75g reduced-fat spread

175g digestive biscuits, crushed

Filling

200g Perfect Italiano Light Ricotta Cheese

2 x 150g pottles vanilla fromage frais

175g Philadelphia extra light cream cheese spread

2 eggs, lightly beaten

2 ripe bananas, puréed

1 lemon, zest and 2 tablespoons juice

115g (½ cup) sugar

2 tablespoons liquid honey

1 tablespoon cornflourcornstarchX

Topping

⅓ low-fat plain yoghurt

1 tablespoon liquid honey

zest of lemon

fresh mint

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Instructions

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1 Lightly grease a round loose-bottomed tin, 24cm in diameter and line base with baking paper. Preheat oven to 150°C.

2 Melt spread and add biscuits. Press mixture to line the base of prepared tin. Set aside.

3 To make filling, place filling ingredients in a food processor and blend until smooth. Pour over biscuit base and bake at 150°C for 1–1 1/4 hours. Turn oven off and leave for 2 more hours to allow cheesecake to firm completely.

4 Remove from tin. Cool completely. Chill before topping with yoghurt and a drizzle of honey. Serve topped with lemon zest and garnished with mint.

Nutrition Info (per serve)

Calories 241 cal

Kilojoules 1010 kJ

Protein 7 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 26 g

Dietary fibre 1 g

Sodium 160 mg

Calcium 120 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.