Quaker Oats Baked Cheesecake with Oat Streusels

Lee Yin Kay
INGREDIENTS

QUAKER OAT CRUST BASE
- 40gm Quaker Instant Oats
- 30gm Cookie Crumbs
- 40gm Melted Butter  

QUAKER OAT CHEESECAKE
- 100gm Cream Cheese
- 25gm Sugar
- 1 Egg
- 75ml Whipping Cream
- 5ml Lemon Juice
- 35gm Cake Flour Sifted
- 10gm Melted Butter
- 20gm Quaker Instant Oat  

QUAKER OAT STREUSEL
- 25gm Quaker Oats
- 40gm Plain Flour
- 40gm Brown Sugar
- 60gm Melted Butter

PROCEDURE

QUAKER OAT CRUST BASE
1. Lay baking paper on a 6"round baking thin base and sides

2. Melt butter and mix well with Quaker Oats and Cookie Crumbs

3. Lay above mixture in cake tin and press down firmly to form a cake base  

QUAKER OAT CHEESECAKE
1. Preheat oven to 180 degree celsius

2. Place soften cream cheese and sugar into the mixer and mix with paddle till soft and creamy

3. Add in eggs and mix well

4. Add in whipping cream, lemon juice followed by sifted flour and Quaker Oats and mix well  

5. Lastly add in melted butter and mix to even and pour into baking tin  

QUAKER OAT STREUSEL
1. Mix Quaker Oats, plain flour, melted butter and brown sugar in a bowl till crumbly

2. Layer the streusel crumbs on the top of the cheesecake batter

3. Bake at 180 degree celsius for 35 to 45 mins depending on your oven or until a skewer inserted and removed cleaned

4. Cool to room temperature and chill for at least 6 hours before consuming

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