

Dracula's Bat-tastic Baked Lemon Cheesecake by Kath Breckon SCOTY Winner 2016
- 0:45 TIME
- 4 Portions
INGREDIENTS
20g vegetable margarine
10g sugar
2g golden syrup
23g wholemeal flour
23g oats
2g bi-carbonate of soda
2g baking powder
3ml water
1 small whole lemon
120g CARNATION® Condensed Milk Light
100g egg
120g low fat soft cheese
80g strawberries
80g raspberries
30g water
5g fresh mint
8g icing sugar
METHOD
Prep:20 minutes. Cook:25 minutes.
- Melt the margarine, sugar & golden syrup in a pan, add to the oats, bi-carbonate of soda, flour &baking powder and add the water.
- Divide the mix into equal amounts, shape into rounds on a baking tray, and bake at 180c for 8-10 mins or until golden. Once cooked place the round rings on to cut the shape.
- Zest and juice the lemon, then add to the condensed milk light a little at a time to thicken, then add the egg and the soft cheese. Pour equal amounts into each ring on top of the cookies. Place in the oven for about 15-20 mins or until set. COOL.
- Place the icing sugar and the 30 ml of water into a pan, bring to the boil. Wash and thinly slice the strawberries and place in the pan, simmer for 2 mins, then add 70g of the washed raspberries, simmer for another 2 mins. Blend and sieve a fifth of this mixture. COOL.
- Divide the compote equally between the glasses, pour the sieved coulis into the bottle.
- Place the cooled cheesecakes onto each plate and garnish with a mint leaf and a raspberry (from the remaining 10g)
- Decorate the plates with drops of coulis, and place the compote glasses on each one. Serve.
CHEF'S TIP
The oat cookie base gives a different dimension to a typical cheesecake base, try adding lemon or orange zest.
NUTRITION INFORMATION
Typical Values | Per 100g | Per Serve | Reference Intake | % RI* |
Energy | 705 kJ 168 kcal | 1194 kJ 274 kcal | 8400 kJ 2000 kcal | 14% |
Fat | 6.3g | 10.3g | 70g | 15% |
of which: saturates | 2.5g | 4.0g | 20g | 20% |
Carbohydrate | 21.0g | 34.2g | 260g | 13% |
of which: sugars | 15.4g | 25.1g | 90g | 28% |
Fibre | 1.4g | 2.3g | - | - |
Protein | 6.1g | 9.9g | 50g | 20% |
Salt | 0.34g | 0.55g | 6g | 9% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe

