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