Recipe: Oaty baked strawberry cheesecake
PUBLISHED: 16:27 28 July 2017 | UPDATED: 16:27 28 July 2017
The perfect summer dessert for all the family - follow our recipe...
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.
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.