Oats Bar Cheesecake
For oats bar crust:
- 90g instant oatmeal
- 60g walnut, coarsely chopped
- 2 tbsp yoghurt
- 1 tbsp honey For cheesecake filling
- 250g cream cheese
- 200g yoghurt
- 1 tbsp honey
- 2 large eggs
For blueberry toppings (optional):
- 1 cup frozen blueberries
- 1 tbsp water
1. Preheat oven at 180°C
2. Combine instant oatmeal, walnut, yoghurt and honey in a bowl
3. Pour the mixture into a foil-wrapped pan and press down evenly covering the bottom of the whole pan
4. Bake for 10mins and leave it to cool outside
5. Beat together cream cheese until smooth
6. Add in yoghurt and honey, beat till mixture is smooth
7. Add in eggs one at a time and mix until the eggs are just incorporated
8. Pour the fillings onto the cooled oats bar crust and smooth surface with a spatula
9. Place the pan in a roasting pan with 1" of water and bake for 45mins
10. Turn off the oven, leaving the door slightly open and allow cheesecake to cool in the oven for 1hr
11. Chill the cheesecake in fridge for a few hours before serving
Optional for toppings:
1. In a saucepan, simmer frozen blueberries and water
2. Stir constantly to prevent mixture from burning, while mashing the blueberries at the same time
3. Turn off heat once mixture boils
4. Set aside to cool before topping the cheesecake
