Greek Yoghurt Cheesecake with Oat Crust

Serves 8

Time 1 hour 30 minutes

Ingredients

Crust

1½ cups rolled oats

4 tbsp extra virgin olive oil 

1 tbsp honey

Pinch salt

Filling

3 eggs

250g cream cheese 

1½ cups full-fat Greek yoghurt

¾ cup monkfruit sweetener

Juice of ½ lemon

Topping

2 cups mixed frozen berries

Juice & zest of ½ orange 

Squeeze lemon juice

2 tsp corn flour

Method

Preheat the oven to 160°C. Brush with extra virgin olive oil and line a 20 cm springform cake tin with baking paper. 

Blitz the oats in a blender or food processor until it resembles coarse flour. Tip into a bowl and mix with the oil, honey and salt. Add a drizzle of water to combine – it should still be on the dry side rather than too wet and sticky. Press into the tin and bake for 10-15 minutes or until turning slightly golden brown. 

Meanwhile beat together the ingredients for the filling. Pour over the oat crust. Return to the oven and bake for 40 minutes or until set, starting to brown a little and the middle should still be a little jiggly. Remove from the oven and leave to cool in the tin. Once cool, place in the fridge to set completely for a few hours, or overnight. 

To make the topping, put the berries, orange and squeeze of lemon into a small saucepan and bring to a simmer. Mix the cornflour with a little water to make a paste and add to the pan. Stir and simmer for a couple of minutes to cook and thicken. Set aside to cool completely. 

When ready to serve, remove the cheesecake from the tin and place on a serving plate. Spread the berry mixture over the top and slice to serve.