Rude Health Oatys make the perfect crunchy and crispy base for any kind of cheesecake. They’re naturally savoury so you can sweeten your crumb as much or as little as you like. Try making our spiced citrusy filling. Easy and impressive.
Makes: 10 slices
Prep time: 20 mins
Cook time: 1 hr
Recipe by Jorgia van Kan
For the base
1 pack of Rude Health Oatys
70g melted butter
Pinch of salt
2 tbsp unrefined caster sugar
For the filling
1 tsp vanilla essence
Zest of 2 lemons
Pinch of salt
30g unrefined caster sugar
280g cream cheese
1/4 cup lemon juice
4tbs of raspberry jam or marmalade
- Preheat your oven to 160c and line a 22cm round cake tin with parchment paper.
- Blitz up the Rude Health Oatys.
- Melt the butter, sugar, and honey together. Once melted, add the hot butter mixture to the crumb with a pinch of salt and mix until well combined. Make sure the crumb isn’t too fine.
- Once you’ve got the buttery crumb, base press it into the tin starting with the sides. Make sure the base goes about two thirds up the side of the tin. Press it in using your fingers, as evenly as you can, and then put it into the fridge to harden while you make the filling.
- Light beat the eggs. Add the cream cheese and mascarpone and whisk till smooth. Then add the remaining ingredients and whisk until it is all combined. Set aside.
- Take out the chilled crust and smear a layer of jam or marmalade over the base. Slowly ladle the filling over the jam or marmalade. Place in the oven for approx. 1 hour.
- You know it’s ready when you wobble the tin and the middle doesn’t look runny but more like a set jelly. It will last up to a week in the fridge and actually taste better after a few days.
Top tip: to perfectly line your baking tray with parchment, trace around the base of the tin for the base disc and cut two long strips to line the sides. Make sure the paper is flat to the tin and stuck with butter. The smoother the parchment, the easier it is to press the base in.