DRUM - - Food -

MAKES 12-16 SQUARES PREPA­RA­TION: 15> MIN BAK­ING: 1 HR 45 MIN CRUST 60-80ml (¼- c)

brown su­gar 250ml (1c) toasted

oats 180ml (¾c) finely chopped mixed nuts or peanuts 80ml ( c) melted

but­ter 1 lightly whisked

egg white FILL­ING 1 x batch of ba­sic

fill­ing TOP­PING 200g frozen

blue­ber­ries 80ml ( c) su­gar 5ml (1t) bal­samic

vine­gar Pre­heat the oven to 180°C. Grease a 25cm rec­tan­gu­lar cake tin with non­stick spray. 1 CRUST Mix all the in­gre­di­ents and press into the bot­tom of the pre­pared cake tin. Bake for 10-15 min­utes. Re­move from the oven and turn the heat down to 110°C. 2 FILL­ING Mix all the in­gre­di­ents and pour into the pre­pared cake tin. Bake for 1½ hours. 3 TOP­PING While the cake is bak­ing, cook the blue­ber­ries, su­gar and vine­gar in a saucepan un­til the blue­ber­ries are soft but still firm and the mix­ture is syrupy. Pour half the syrup over the cheese­cake while it’s still hot then let the cake cool down in the oven. 4 Cut the cheese­cake into squares and serve with the rest of the blue­berry syrup.

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