Dracula's Bat-tastic Baked Lemon Cheesecake by Kath Breckon SCOTY Winner 2016

Prep: 20 minutes. Cook: 25 minutes.

1. Melt the margarine, sugar & golden syrup in a pan, add to the oats, bi-carbonate of soda, flour &baking powder and add the water.
2. 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.
3. 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.
4. 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. 
5. Divide the compote equally between the glasses, pour the sieved coulis into the bottle.
6. Place the cooled cheesecakes onto each plate and garnish with a mint leaf and a raspberry (from the remaining 10g) 
7. Decorate the plates with drops of coulis, and place the compote glasses on each one. Serve.
    

The oat cookie base gives a different dimension to a typical cheesecake base, try adding lemon or orange zest.