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- Dish type
- Classic cakes
- Layer cake
This is a creamy and rich cheesecake with a lovely fruit layer baked right in the middle. The oats and fruit in the base also help to make this cheesecake special!
25 people made this
- 125g plain flour
- 80g porridge oats
- 1/2 teaspoon baking powder
- 5 tablespoons dark brown soft sugar
- 110g butter
- 450g fruit filling
- 450g cream cheese, softened
- 200g caster sugar
- 1 1/2 teaspoons vanilla extract
- 475ml soured cream
- 3 eggs
MethodPrep:15min ›Cook:1hr5min ›Extra time:8hr chilling › Ready in:9hr20min
- Preheat oven to 180 C / Gas 4.
- In a medium bowl, combine flour, oats, baking powder, dark brown soft sugar and butter. Press all but 70g of the crumb mixture into the bottom of a 25cm round cake tin. Spread the fruit filling over the top and sprinkle with the remaining crumbs. Bake at 180 C / Gas 4 for 15 minutes. Remove from oven and let cool for 10 minutes.
- In a large bowl, beat the cream cheese and sugar together. Add the vanilla and soured cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared base. Place the tin in a large roasting tin and place in the oven. Fill the roasting tin with water to 2.5cm up the sides of the tin. Bake at 180 C / Gas 4 for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(26)
Reviews in English (19)
by Wynne Gabriel Coleman
The first time I made this I followed the recipe to a "T" and didn't like the crust. The next time I made this recipe I changed the crust to a standard graham cracker crust: one pack of graham crackers, 1/4 cup sugar, 1/4 cup melted butter. I've used different fruits (blueberry, cherry & apples). Also, I baked the cheesecake for one hour at 300 degrees (in a water bath). After the cooking time, I let it sit in the oven for another hour. People LOVED the cheesecake!-22 Jun 2006
by PEGGY O
I made it with Blackberry pie filling and it was terrific. Using the pan of water during the baking made for a moist cheesecake that didn't crack. Looked beautiful. I dizzled a little bit of left over blackberry pie filling over the top of each piece before serving!-25 Apr 2000
by Robin Chory Valenti
This was such a hit!! I made it for a bridal tea and out of 5 cakes, this was the first one gone! I have never gotten so many compliments! Thanks for the tremendous recipe...BTW, I used blueberry pie filling.-03 Jun 2002