Baked Nooj Cheesecakes
Stores in fridge for 3 days
FOR THE BASE
25g coconut oil, plus a little for greasing
1 tsp golden castor sugar
50g fine milled oatcakes, crushed or blitzed in a food processor to make crumbs
20g ground almonds
FOR THE FILLING
1 ripe banana
2 eggs, beaten
1 tbsp maple syrup
1 tsp vanilla extract
Blueberries, raspberries, sliced nectarines
Heat your oven to 180/160 fan/gas 4 and lightly grease the bases of 6 silicone muffin cases with some of the coconut oil.
Melt the remaining coconut oil in a pan then stir in the oatcake crumbs, sugar and almonds until well mixed and coated.
Press firmly into the base of the cases to make a compact layer, then bake for 10 minutes. Remove from the oven then allow to cool a little.
To make the filling, mash the banana in a bowl. Add the nooj, eggs, syrup and vanilla extract and mix well until everything is combined.
Pour the nooj mixture into the silicone bases and scatter over the fruit and bake for 15 -20 minutes, or until golden and slightly risen.
Remove from the oven and cool before serving.
If you’d rather have one big cheesecake rather than lots of little ones, you can simply use the same ingredients – just put your mixture in a loose-bottomed cake tin rather than cases.