Quaker_Oats

Lemon & Raspberry Cheesecake

Preparation:

Cooking:

Oaty Biscuit Base

  • 4oz cold butter
  • 2oz dark brown sugar
  • 2½ oz flour
  • 1½ oz Quaker oats
  • ½ tsp salt

Lemon Mousse Topping

  • 1 can condensed milk
  • 300g of Full or half fat soft cheese
  • 2 Lemons. (Take a little of the grated rind and then squeeze for the juice)

Decadent Fruit Topping –optional

  • 250g of fresh Raspberries
  • 2 - 3 tbsp raspberry conserve
Add to basket
Oaty Biscuit Base

Blitz in a processor (with a blade) for 10- 15 seconds. Press onto a cake tin lined with silicone baking paper.

Cook for about 12-15 minutes (at about 175o C ) or until golden brown. Allow to cool while making the lemon topping. 

Lemon Mousse Topping

Whisk the milk and the cream cheese together in a bowl until light and airy.

Whisk in the lemon and zest, which thickens the mixture.

Put on the cooled base and chill for 2 hours.

Decadent Fruit Topping

Warm the conserve a little to make it runny. Then stir in the fruit so it gets coated. Allow it to cool before adding it on top of the chilled lemon mousse, or serve it in a separate bowl.

 

Breakfast

breakfast

Toppings

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Snacks

granola

Dinner

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Dessert

OatMealCranberryCookies