For ➑4 bananas
750 g ricotta cheese
125 g caster sugar
2 tbs cornflour
3 large eggs
2 pieces stem ginger in syrup, drained & finely chopped
75 g sultanas
Preheat the oven to 200°C. Place the (unpeeled) bananas on a baking sheet and roast for 15 m or until the skins blacken and the bananas feel soft.
Peel the bananas, mash with a fork and leave to cool.
Reduce the oven temperature to 180°C.
In a large bowl, combine the ricotta, sugar, cornflour and eggs and beat with an electric whisk until smooth. Stir in the mashed banana, ginger and sultanas.
Pour the mixture into a 23 cm non-stick springform cake tin, place on a baking sheet and bake for 40-45 m.
Turn off the oven, open the door and leave the cheesecake in the oven until completely cool.
Once cool, chill for at least 2 h in the tin.
