• 2-3 large ripe bananas
• 250 g (1 packet) Gingernuts or any hard ginger biscuits, finely crushed
• 110 g (3 ⅔ oz) unsalted butter, melted
• 1 teaspoon ground cloves
• 400 g (14 oz) cream cheese
• 400 g (14 oz) ricotta
• 250 g (8 oz) caster sugar
• 4 large eggs plus one extra white
• 60 g (2 oz) butter, melted and cooled

Preheat oven to 170°C/340°F/Gas Mark 3–4. Place unpeeled bananas on a baking tray and roast until softened and slightly blackened, about 15 minutes. Peel and weigh them – you need 250 g (8 oz) of cooked banana.

Meanwhile, line the base of a 25 cm (10 in) springform cake tin with baking paper. Combine Gingernuts, butter and cloves and press firmly into base.

In a large bowl beat cream cheese with banana. Beat in ricotta and sugar then eggs and extra egg white, one at a time. Beat in butter until just combined. Pour mixture into tin. Bake 1 hour, turn off the heat and leave in oven a further hour. Cover with plastic wrap and refrigerate for at least 5 hours.

An hour before serving, remove cake from tin and spread the lime and clove cream on top. Return to the fridge for an hour before serving.