This banoffee cheesecake recipe is both delicious and nutritious, with ingredients including dates, cacao, ricotta and coconut sugar.
6 soft fresh dates (120g), pitted
1 tbsp raw cacao or cocoa powder
60g white rice flour
2 tbsp light-flavoured extra virgin olive oil
2 tsp vanilla extract
2 bananas, peeled and halved lengthways
natural Greek-style (thick) yoghurt, to serve
FOR THE CHOCOLATE CHEESECAKE FILLING
480g fresh firm ricotta
280g natural Greek-style (thick) yoghurt
3 medium eggs
90g coconut sugar
35g raw cacao or cocoa powder, plus extra to serve
2 tsp cornflour (cornstarch)
2 tsp water
FOR THE COCONUT CARAMEL SAUCE
70g coconut sugar
2 tbsp coconut milk
1 tsp vanilla extract
1. Preheat oven to 150C/gas 2. Line a 20cm round springform tin with nonstick baking paper. Place the almonds, dates, cacao, flour, oil and vanilla in a food processor and process for 1-2 minutes or until the mixture comes together. Using the back of a spoon, press the mixture into the base and sides of the tin. Bake for 20 minutes or until dry to the touch.
2. To make the cheesecake filling, place the ricotta, yoghurt, eggs, sugar and cacao in the cleaned food processor. Place the cornflour and water in a small bowl, mix to combine and add to the processor. Process for 1-2 minutes or until smooth.
3. Pour the filling over the base and bake for 35 minutes or until just set (the centre will still have a slight wobble). Allow the cake to cool in the tin at room temperature for 2 hours. Refrigerate until chilled.
4. While the cheesecake is cooling, make the coconut caramel sauce. Place the sugar, coconut milk and vanilla in a small saucepan over high heat and bring to the boil. Reduce the heat to medium and cook for 2 minutes. Allow to cool completely.
5. Remove the cheesecake from the tin and place on a cake stand or plate. Top with the banana, coconut caramel sauce, yoghurt and extra cacao to serve.
Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.