About this recipe:This is a creamy and rich cheesecake with a lovely fruit layer baked right in the middle. Looks gorgeous when cut. Use your favourite tinned fruit filling, or make your own using your favourite recipe. The oats and fruit in the base also help to make this cheesecake special!
125g plain flour
80g porridge oats
1/2 teaspoon baking powder
5 tablespoons dark brown soft sugar
450g fruit filling
450g cream cheese, softened
200g caster sugar
1 1/2 teaspoons vanilla extract
475ml soured cream
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In a medium bowl, combine flour, oats, baking powder, dark brown soft sugar and butter. Press all but 70g of the crumb mixture into the bottom of a 25cm round cake tin. Spread the fruit filling over the top and sprinkle with the remaining crumbs. Bake at 180 C / Gas 4 for 15 minutes. Remove from oven and let cool for 10 minutes.
In a large bowl, beat the cream cheese and sugar together. Add the vanilla and soured cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared base. Place the tin in a large roasting tin and place in the oven. Fill the roasting tin with water to 2.5cm up the sides of the tin. Bake at 180 C / Gas 4 for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.