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.