Oaty White Chocolate Cheesecaketart

FOR THE BASE

† 150g Flahavan’s Organic

Porridge Oats

† 100g toasted hazelnuts † 125g butter, plus extra

for greasing the tin

† 80g soft brown sugar † 1 tbsp honey FOR THE CHEESECAKE TOPPING † 220g good quality white chocolate, broken into pieces † 300ml sour cream † 250g cream cheese † 1 tbsp lemon juice

TO DECORATE

† 2 tbsp Flahavan’s

Organic Porridge Oats † 15g hazelnuts, roughly

halved

† 20g soft brown sugar † ½ tsp lemon juice

† 100g berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries

† 1 ripe fig

† A few thinly, sliced

grapes

1

Preheat the oven to 16O°C. Grease a round, straight sided tart tin with a removable base and line with a circle of baking parchment.

2

In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat, stirring until combined. Leave to cool a little. Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the porridge oats with the hazelnuts and stir in the melted butter mixture, until fully combined. Press the mixture into the prepared tin.

3

Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon, pushing the mixture up the sides again if it has slipped down.

4

Place the tin in the fridge to cool completely. When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes.

5

In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.

6

Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around six hours, until completely set.

7

To decorate, start by toasting the remaining porridge oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately three minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice and cook for around a minute, until fully melted and combined. Tip the toppings onto a plate and leave to cool.

8

Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted oats and arrange as you please. Slice into wedges to serve, and enjoy!