If so, I have a yummy recipe to share with you today:
Stoats Oatcake Strawberry Cheesecake. This cheesecake should come with a warning sign, it’s THAT addictive. The combination of strawberries, cream, and mascarpone is a winner every time and works perfectly in this recipe.
Unlike the traditional cheesecake’s digestive biscuit base, our base uses Stoats very own rustic oatcakes! The oats give a wholesome edge to the whole dish, which goes so well with the lightness of the cream and berries. It might just be the most perfect thing ever.
How To Make Oatcake Strawberry Cheesecake:
- 1 box Stoats rustic oatcakes (150 grams)
- 50 grams melted butter
- 20 grams golden syrup
- 300 grams whipping cream
- 250 grams mascarpone
- 150 grams cream cheese
- ½ lemon squeezed
- 200 grams strawberries
- 150 grams caster sugar
How To Make:
- In a sandwich bag add all the oatcakes, and bash them with a rolling pin until you have a well-crumbled texture.
- Add the crumble to a bowl, and add the butter and golden syrup.
- Mix the crumble mixture until the butter and syrup are well distributed, then press firmly into the base of a greased springform tin (8 inches).
- Put the tin in to a freezer to set for a few hours.
- Blend the strawberries with the lemon and sugar, and separately beat together the cream cheese, mascarpone, and whipped cream.
- Softly fold the two mixtures together, retrieve your base from the freezer, and pour the luscious strawberry cream on top.
- You might want to ripple in a bit of coulis, jam, or compote at this point, then put everything in to the freezer overnight to set.
- When you want to serve, simply retrieve the cheesecake 30 minutes prior to eating, and release from the tin!
Recipe and image courtesy of stoats
What do you think of this Oatcake Strawberry Cheesecake?
Fancy trying a slice?