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!