250g ricotta cheese,250g fat-free fromage frais,200g Philadelphia Extra Light cream cheese,2 eggs, lightly beaten,2 large ripe bananas, mashed,2tsp vanilla extract,75g caster sugar,75g runny honey,2tbsp cornflour,For the base:,75g low-fat spread, melted,175g light digestive biscuits, crushed,For the topping:,100g 0% fat Total Greek Yoghurt,1tbsp runny honey, to drizzle,Lemon zest, ground cinnamon, lemon slices and fresh mint sprigs,
Preheat the oven to 150°C/fan 130ºC/gas 2. Lightly grease a 24cm loose-bottomed round tin and line the base with baking paper.,To make the base, combine the melted spread and the biscuits in a mixing bowl, then spoon into the prepared tin, pressing down into the base. Set aside.,Put all the remaining ingredients, except those for the topping, into a food processor and whiz until smooth. Pour the mixture overthe biscuit base, then bake for 1 hr to 1 hr 15 min until golden around the edge.Turn the oven off but leave the cheesecake in the oven for a further 2 hr to allow it to firm.,Remove the cheesecake from the tin, transfer to a plate and cool completely in the fridge.,To serve, spoon the yogurt over the chilled cheesecake, then slice.Drizzle with honey, sprinkle with lemon zest and cinnamon, and decorate with the mint and lemon.