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

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

Mash the bananas in a large bowl; add the ricotta, banana yoghurt, chopped chocolate and sugar and mix well

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

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

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