Oaty Raspberry Cheesecake

June 17, 2010

This is another cheesecake from the cake tasting that didn’t make the cut for the wedding. It is however very tasty and quite simple to make and HUGE!

I will definitely be making this again for friends. Please do use real vanilla pods if you can it makes such a difference to the taste.
I love that the base included oats as well as biscuits which gave it a different flavour and made the base really crumbly. Also the zest in the cheese part of the cake is amazing, makes it taste so fresh!

150g butter, plus more for greasing
200g digestive biscuits
100g rolled oats
1 vanilla pod (or 1 tsp essence)
600g cream cheese (full fat)
1 lemon
1 orange
300ml double cream
to top:
100g caster sugar
500g raspberries

1 23cm springform tin

1. Grease the tin with some butter and line the bottom with greaseproof paper

2. Blend your biscuits until they are fine crumbs (or smash them with a rolling-pin in a bowl)

3. Toast the oats in a pan until they are golden brown, cube the butter and add to the pan with the digestive crumbs, stir until combined and then add to the tin smoothing out with a metal spoon, then pop it in the fridge to set (at least 1 hour)

4. Put all the cream cheese in a large mixing bowl , add the vanilla seeds (cut the pod lengthways and scrape out the seeds) or essence, then add the caster sugar, the zest from the orange and lemon zest plus the juice from the lemon. Blend until smooth.

5. In another bowl whisk the double cream until you have soft peaks then add to the cream cheese mixture in 2 halves folding in gently. Then add to your base and chill in the fridge for at least another hour.

To serve; mix the raspberries and sugar in a bowl, scrunching them together until well mixed.
Ease the cheesecake out of the tin and on to a serving plate and pour the raspberries over the top.

Do not try to work out the calorie content, it’s probably better not to know!


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