Serves 8
13 tbsp butter, plus an extra knob for greasing tin
1 cup quick cook oatmeal (not instant)
2 cups graham cracker crumbs
1 vanilla bean or 1 tsp vanilla extract
3- 8 oz bars cream cheese
3/4 c superfine sugar
1 lemon
1 orange
1 1/4 cups heavy cream
6
For the rasberry topping:
1/2 c superfine sugar
4 c rasberries
To make your base:
Grease a 9 inch springform cake pan with the knob of butter. Put a saucepan over low heat, add the oatmeal, and toast until it turns darker in color. Cut the butter into cubes and add it to the pan with your graham cracker crumbs. Gently stir with a wooden spoon until the mixture combines. Remove from the heat and spoon the mixture into your cake pan, smoothing it out evenly. Gently push down on the crumb base using the back of a metal spoon or your hands- you want to pack it down flat and even. Put the base in the refrigerator to chill and set for 1 hour.
To make your filling:
If using one, cut your vanilla bean in half lengthways and gently drag the edge of your knife along the insides of the bean to scrape out the seeds. Put all of the cream cheese into a mixing bowl and add the vanilla extract or seeds and the sugar. Grate over the zest of the lemon and the orange and then squeeze in the juice from the lemon. Give it all a good stir until nice and smooth. In another bowl, whisk your cream until it gives you soft peaks. Add half of it to your cream cheese mixture and fold it in. Then fold the remaining cream in gently. Once everything is blended, spoon the mixture over the crumb base and use a spatula to smooth it out. Place your cheesecake in the fridge for at least an hour.
To serve your cheesecake:
Lift the cheesecake out of the cakepan by easing around it with a metal spatula. Place on a serving plate. Mix the sugar and rasberries in a bowl-use your hands to scrunch them together. Pour this mixture over the top of the cheesecake and smooth it out to the edges using the back of a spoon.
Enjoy, and then 'pass it on' :)
No comments:
Post a Comment