Oat Based Baked Vanilla Cheesecake

If you are like me and are not the biggest fan of very creamy cheesecakes, here is one to try.  This baked cheesecake is light and fluffy with a honey oat base.   The oats are a fantastically nutritious alternative to the traditional biscuit base.

I use jumbo oats from Pimhill Farm, local farmhouse butter and honey.  All other ingredients came from our nearest zero waste shop and greengrocer.

INGREDIENTS (makes 2 small):
  • 25g  unsalted butter
  • 25g honey
  • 75g jumbo oats
  • 200g mascarpone cheese
  • 2 small free-range organic eggs (separated)
  • 35g caster sugar
  • 1 tsp vanilla extract
  • Topping: your favourite fruits – I used red currents, passion fruit, strawberries and kiwi
  • Preheat the oven to 180°C/ Gas mark 4
  • Lightly butter and flour two loose-based round tins (10 cm diameter)
  • Melt the butter and honey in a pan. Remove from the heat and add the oats. Mix together until fully combined
  • Divide the oat mixture between the two tins. Press down to form an even base
  • In a large bowl, mix together the mascarpone cheese, vanilla essence, caster sugar and egg yolks until smooth
  • In a separate bowl, whisk the egg whites until stiff
  • Add the egg whites to the vanilla mascarpone mix and gently fold in until the egg whites are evenly distributed
  • Carefully pour the mix into the tins covering the oat bases
  • Bake in the oven for about 35/40 minutes, until golden brown and firm to touch.
  • Take out of the oven and allow to cool in the tins
  • Whilst the cheesecakes are cooling, prepare the fruit for the top
  • To serve, take the cheesecakes out of their tins, place on a serving dish or board and top with the fruits.

TIP:  if the cheesecakes look like they are browning too quickly when cooking, cover with a lightly buttered piece of baking parchment.

This cheesecake is also delicious served with a fresh fruit coulis. I love a rich blackcurrant coulis.