This cheesecake looks stunning and tastes divine, yet takes only minutes to prepare. It can be topped with almost any prepared fruit of your choice and is wonderful with a little single cream to serve. If liked some sultanas or chopped stem ginger could be added to the basic cream cheese mixture.
Serves 8
Ingredients
- 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
Method
- Preheat the oven if necessary to 180˚C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
- 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.
- Whisk the cream cheese with the egg yolks, sugar and vanilla essence until smooth.
- Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.
- 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.
- Chill well then top with the sliced strawberries and mint to serve.
Variation
Oaty Baked Rhubarb Cheesecake: Prepare as above but top with 225g cooked rhubarb mixed with 5 tbsp warmed preserve. Rhubarb compôte is particularly good.
