Banana Cheesecake

In Malaysia, normally when we have cheesecake it's made with Digestive biscuit as the base and Philadelphia Cream Cheese.  When I first arrived in France, I could not find any of those cream cheese, and to make cheese cake the cream cheese they use to replace the Philadelphia Cream Cheese is St Moret.
France is known to be land of many cheeses, I've discovered that the French make their cheese cake with cheeses available around the region.  It is not so creamy, and not so sinful eating them!
I have a banana left sitting in the kitchen, so I have chosen this Banana Cheesecake recipe, the recipe is for 4 person.
Ingredients:
125 gm speculoos (belgian cookie spiced with cinnamon)
60 gm butter, softened
1 ripe banana, sliced
2 eggs, separated
1 packet vanilla sugar
30 gm sugar
150 gm ricotta cheese
125 gm natural yoghurt/ fromage blanc

Pre-heat the oven at 150°C.
In a bowl, combine the speculoos crumbs with the softened butter. Press the crumbs onto the base of a greased 6 inch springfoam pan. Refrigerate while making the cheese mix.
Whisk the egg yolk, then add the sugar, if you don't have vanilla sugar just additional 10 gm sugar with a teaspoon of vanilla essence. Whisk till pale,  then add ricotta and yoghurt.  In a separate bowl, whisk the egg white, with a pinch of salt,  till stiff.  Fold the egg white into the cheese mix.  Arrange the bananas onto the speculoos crumbs, then pour the cheese mix on top of the banana on the speculoos crumbs.  Bake for 40 - 45 minutes.
Cool and refrigerate for at least 4 hours, preferably overnight.
To serve, topped with honey.

Banana cheesecake