The riper the banana, the sweeter this will be. The base is quite crumbly so you need to pack it down well in the tin – try using the bottom of a jar to do this.
FOR THE BASE
50 g butter
75 oatcakes, finely crushed
50 g cream crackers
1 tbsp cocoa, plus extra for dusting
1 tbsp salted peanuts, very finely chopped, plus 1 tbsp to scatter over (optional)
FOR THE TOPPING
2 small ripe bananas
juice 1 lemon
2 x 250 g tubs ricotta
200 g tub Greek yogurt
4 large eggs
½ tsp sugar-free vanilla extract
2 tbsp cornflour
200 ml double cream
- Heat oven to 180C/160C fan and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan.
- To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
- To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.