Oat and Fruit Base Cheesecake

    55 min

    This is a lovely and refreshing cheesecake that isn't cloyingly sweet. The difference is in the base, which is made from oats instead of the usual digestives. It is then topped with your favourite fruit preserves and baked. Once cool, a lovely cream cheese and whipped cream filling is spooned over top. Dead easy, and quite impressive to boot!

    16 people made this

    Serves: 12 

    • 125g plain flour
    • 80g porridge oats
    • 1/2 teaspoon baking powder
    • 150g dark brown soft sugar
    • 110g butter
    • 320g fruit preserves
    • 50g icing sugar
    • 2 tablespoons skimmed milk
    • 1 teaspoon vanilla extract
    • 225g cream cheese
    • 150g whipped cream

    Prep:20min  ›  Cook:20min  ›  Extra time:15min cooling  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
    3. Reserve 70g crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 23cm cake tin.
    4. Spread fruit preserves over unbaked base and top with reserved crumb mixture.
    5. Bake at 180 C / Gas 4 for 20 to 25 minutes, or until golden brown. Cool.
    6. In a large bowl, combine cream cheese, vanilla, milk and icing sugar . Blend until smooth. Fold in the whipped cream. Spoon over baked base. Store in refrigerator till serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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