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.
- 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
- 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 spring-form tin (8 inches).
- Put the tin into 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 into 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