Delectable Cheesecake

It's best to use a springform cake tin to ensure easy removal of the cheescake slices.

While enjoying a steaming bowl of oats for breakfast one day last week, I thought about what this grain/seed actually entails. The oat plant (Avena sativa) is a cereal grain which is grown for its seed, known by the same name, usually in plural. One of the most common uses is as feed for livestock. Oats make up a large part of the diet of horses and are regularly fed to cattle as well. Some brands of dog and chicken food also contain oats.

We humans enjoy oats as oatmeal porridge and rolled oats found in granola and muesli cereals. Oats can be used to thicken soups and stews. Oat cookies as tea biscuits are a firm family favourite in my house.

On the box of my specific brand of oats, I noticed a delicious Cheesecake recipe, so cutting it out; I decided to make it for dessert on Sunday. It is rich, delicious but very easy to make. I didn’t have a spring form cake pan so trying to get the slices out of a pie plate was rather messy, as can be noted by the slice on the photo!

Cheesecake
Crust:
300 ml Jungle Oats
300 ml Marie biscuits
(Crumbled – about 12 biscuits)
75ml butter – melted
15ml brown sugar

Filling:
10 ml gelatine
1 can condensed milk
250 ml cottage cheese
175 ml plain yoghurt
75 ml lemon juice
Grated zest of 1 lemon

Preheat oven to 180 ̊ C

Method:
Crust:
Thoroughly mix all the crust ingredients
Press into base of 23cm spring form cake pan
Bake for 10 minutes
Allow to cool

Filling:
Dissolve the gelatine in 50 ml lukewarm water
Allow to cool slightly
Mix all other ingredients and add cooled gelatine. Mix
Spoon the mixture into crust and place in fridge to set
Decorate with berries and drizzle with fruit coulis. (I used warmed strawberry jam)
Serve with freshly whipped cream