Prep time: Under 1 hour (plus 6 hours chill time)
Cook time: 15 mins
Difficulty: Easy
Serves: 8-10
For the base:
150g Flahavan’s Organic Porridge Oats
100g toasted hazelnuts
125g butter, plus extra for greasing the tin
80g soft brown sugar
1 tbsp honey
For the cheesecake topping
220g good quality white chocolate, broken into pieces
300ml sour cream
250g cream cheese
1 tbsp lemon juice
To decorate:
2 tbsp Flahavan’s Organic Porridge Oats
15g hazelnuts, roughly halved
20g soft brown sugar
½ tsp lemon juice
100g berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes
Method:
1- Preheat the oven to 16o°c. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
2- In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
3- Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Organic Porridge Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
4- Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
5- Place the tin in the fridge to cool completely (this should take around 30 minutes).
6- When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.
7- In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
8- Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
9- To decorate, start by toasting the remaining Flahavan’s Organic Porridge Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
10- Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Flahavan’s Organic Jumbo Oats and arrange as you please. Slice into wedges to serve, and enjoy!
In the mood for cheesecake? Try Ross Edgley’s Mini Plant-based Jammy Dodger Protein Cheesecakes.
