Flapjack Cheesecake
A wonderfully creamy white chocolate baked cheesecake sitting on an oaty flapjack base. This unusual base provides a delightful change from the standard, crushed digestive biscuit base most cheesecake recipes call for.
Extremely easy and uncomplicated to make, and as everyone loves a cheesecake, definitely a real winner at the table. Please make sure you read the notes before you begin, just incase you miss a step.
Ingredients
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Flapjack base
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150g oats
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100g butter- melted
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2 tbsp demerara sugar
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Cheesecake filling
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450g cream cheese
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250g Greek yoghurt
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3 whole eggs- beaten well together
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200g white chocolate- melted
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125g castor sugar
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1 tsp vanilla paste or whole vanilla bean pod using seeds only
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Raspberry Coulis
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350g frozen raspberries- can use fresh
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Sweeten to taste with icing sugar
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Decoration
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Extra fresh raspberries
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Icing sugar to dust
Instructions
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Prepare 22cm round loose bottomed tin:
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01 Line the base and sides of the tin with non stick baking paper.
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Make the flapjack base:
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02 In a bowl mix all dry ingredients. Melt butter, pour into oats and sugar, mixing well. Tip into the tin and press down well into the base (no need to go up the sides).
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Make cheesecake:
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03 In a bowl beat cream cheese, sugar and yoghurt. Add melted white chocolate and finally the eggs. Add vanilla paste or seeds from the vanilla pod. Mix well to form a thick batter.
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04 Pour cream cheese mixture on top of the flapjack base in the prepared baking tin.
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05 Place tin on a large sheet of tin foil, and wrap around the side of the tin in preparation for baking via a ‘bain-marie’ method i.e water bath.
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06 Lift the tin foil wrapped cheesecake into a large roasting tin and fill with hot water to reach half way up the sides of the cheesecake tin.
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07 Place in the oven and bake slowly 1 hour or until just firm to the touch.
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08 Remove from the water bath and allow to cool in the tin. When cool enough place in the fridge and chill over night or at least 4 hours.
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09 To serve remove from the tin and allow to sit for 30 mins or so to come to room temperature before eating - tastes even better this way!
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Decorate:
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10 With fresh raspberries and a dusting of icing sugar, pouring the raspberry coulis separately.
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To make the raspberry coulis:
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11 If using frozen raspberries defrost. Place in a food processor and pulse to a puree.
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12 Strain through a sieve and sweeten with icing sugar to taste (use a whisk to mix in the sugar as it removes any lumps).
Notes
This cheesecake freezes well, and recommend to remove from the tin as it defrosts (much easier to handle when firm) and then placed on a serving plate. Its easier to remove the greaseproof from the base too! The tin foil wrapped around the tin during baking prevents any water from the bain-marie seeping into the cheesecake. I say 1 hour + for cooking as you want the cheesecake mixture set but just firm to the touch. Please take note the cheesecake will continue cooking as it cools, so do watch the cheesecake intently in the last stages of cooking.
