A crunchy, crispy, buttery base, a silky, smooth layer of creamy cheesecake and strawberry jam, all topped with oaty crumble with a slight salty kick. Makes 9 or 16
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 160°C /180°C/350°F/Gas 4
First make the oaty slice base and crumble – melt the butter and add the remaining ingredients – the flour, baking powder, oats, sugar and salt. Mix thoroughly.
Press 480g/ roughly ¾ of the mix into the lined cake tin and ensure an even coverage. Prick with a fork.
Bake in a pre-heated oven for 15 minutes.
Top with the cheesecake – put all the ingredients in a mixing bowl and stir together with a spoon – this helps avoid an icing sugar cloud in the kitchen.
Beat with a hand held or electric whisk until smooth.
Tip over the par-cooked oat base and gently spread evenly over the surface.
Add the jam and top with the crumble: give the jam/jelly a good stir to loosen it.
Use a spoon to dollop over the cheesecake mix.
Use a knife or chopstick to swirl the jam/jelly into the cheesecake mix. Don’t be too gentle – give it a good swirl.
Break the remaining oaty mix into small pieces and scatter this evenly over the top of the cheesecake and jam.
Put back in the centre of the oven and bake for 30 – 35 minutes, or until the top is a golden brown and the cheesecake is only just set. Remember, it will continue to cook in the tin, after you take it out of the oven.
Leave to cool in the tin for 30 minutes and then, using the baking parchment over-hang, carefully lift out onto a cooling rack.
When it has completely cooled, sieve over a little icing sugar and chop into squares.
Equipment