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

A light baked lemon cheesecake on an oat cookie base served with a berry compote.
  • 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.

  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.
     

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