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Recipe: Oaty baked strawberry cheesecake

PUBLISHED: 16:27 28 July 2017 | UPDATED: 16:27 28 July 2017

Range Cooker feature with Hearth & Cook

Range Cooker feature with Hearth & Cook


The perfect summer dessert for all the family - follow our recipe...


50g butter

50g clear honey

150g rolled porridge oats

400g cream cheese

3 medium eggs, separated

75g caster sugar

1 tsp vanilla essence

150g fresh strawberries, thinly sliced

Mint sprigs, to garnish


1 Preheat the oven if necessary to 180°c/Fan 160°c/Esse dial guide top end of moderate.

2 Melt the butter and the honey in a pan then stir in the oats, mixing well. Press onto the base of a 20cm round, loose-bottomed cake tin.

3 Whisk the cream cheese with the egg yolks, sugar and vanilla essence until smooth.

4 Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.

5 Bake in the oven for 35-40 minutes or until golden and just firm to the touch. Allow to cool before removing from the tin and transferring to a serving plate.

6 Chill well then top with the sliced strawberries and mint to serve.

Top tip

To make an oaty baked rhubarb cheesecake, prepare as above but top with 225g cooked rhubarb mixed with 5 tbsp warmed preserve. Rhubarb compôte is particularly good.


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