Our Oaty Baked Cheescake is one of the most popular recipes in our ‘Return to Slender’ Bariatric Cookery Books, topped below with raspberries or strawberries. But don’t just pigeon-hole it for summer eating – make it an awesome autumn treat by topping with poached pears, baked plums, caramelised nuts and fruit or drizzling with a chocolate syrup …

 

 

 

OATY BAKED CHEESECAKE

 This cheesecake looks and tastes divine, but only takes moments to prepare. It is topped with fresh and fruity sliced strawberries but could be decorated and served with almost any soft fresh fruit. I sometimes like to heat berries with about 3 tbsp low-sugar jam and a dash of water to make a soft fruit topping or puree the same to make an accompanying coulis. You could also add 50 g/1/3 cup sultanas/seedless white raisins to the cream cheese mixture.

 

Ingredients

METRIC/US

50 g/ 4 tbsp butter (or light butter)

50 g/2½ tbsp clear honey

150 g/12/3 cup rolled porridge oats

400 g/scant 2 cups reduced-fat cream cheese

3 medium eggs, separated

6 tbsp granulated low-calorie artificial sweetener

1 tsp vanilla extract

150 g/1 cup fresh sliced strawberries or raspberries to top (optional)

 

Method

1. Preheat the oven to 180 C/350 F/ gas mark 4.

2. Melt the butter and the honey in a saucepan then stir in the oats, mixing well. Press onto the base of a 20 cm/8 inch round, loose-bottomed cake tin.

3. Whisk the cream cheese with the egg yolks, sweetener and vanilla extract until smooth.

4. Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.

5. Bake in the oven for 35-40 minutes or until golden and just firm to the touch. For a less golden top cover with foil halfway through the cooking time. Allow to cool before removing from the tin and transferring to a serving plate.

6. Chill well then top with strawberries or raspberries to serve if liked.

 

SERVES 8

WLS PORTION: ½

* suitable for freezing

 V  suitable for vegetarians

 

 Calories per portion:  228

 Protein:  12.3g

 Carbohydrate:  20.6g

 Fat: 10.8 g

 

VARIATIONS:

The cheesecake can also be topped in the autumn months with poached plums (or canned if preferred) – lovely if the pears are poached with ginger; baked plums (roast halved plums in the oven with a little orange juice or orange zest and a vanilla pod; a nut and dried fruit mixture tossed in a little sugar-free caramel or favourite flavour syrup; or drizzled with sugar-free melted chocolate or a chocolate syrup like choc shot (I like the choc orange flavour).