Baby banana cheesecake
Canola oil spray, to serve
4 shredded wheatmeal biscuits
2 tbs hazelnut meal (ground hazelnuts)
30g butter, melted
150g fresh ricotta
40g light cream cheese
2 tbs brown sugar
1/2 tsp vanilla essence
100g ripe banana (about half a banana), peeled, mashed
Grated dark chocolate, to serve
Spray four 1/2 cup (125ml) muffin pans. Line each pan in a cross pattern with two strips of baking paper 15cm long.
Crush the biscuits into fine crumbs. Stir in the hazelnut meal and butter. Divide among the pans. Press over the base of each pan. Refrigerate for 20 minutes.
Preheat oven to 180°C. Beat the ricotta, cream cheese, sugar and vanilla essence until smooth. Beat in the banana and egg. Pour mixture over the biscuit bases. Bake for 30 minutes. Turn off oven. Leave to cool with the door ajar for 1 hour. Refrigerate for 30 minutes. Sprinkle with grated chocolate to serve.