Baking · Finnish

Oat Cheesecake

Name: Oat Cheesecake
Cook time: 75 min
Total time: 75 min
Yield: 15 servings
Cuisine: Finnish
Ingredients: 150 g digestive biscuits; 150 g butter; 0.5 dl sugar; 2 dl rolled oats; 5 gelatin sheets; 2 eggs; 1 tub Valio Viola vanilla cream cheese 200 g; 1 tub lactose-free quark 250 g; 1 dl sugar; 1 tsp vanilla sugar; 1 carton lactose-free whipping cream 2 dl; 1 juice of a lemon 3/4 dl; 1 bag mixed berries 400 g · frozen; 0.75 dl Dansukker jelly sugar

An oat-cheesecake made by setting with gelatin. The aromatic berry compote on top adds freshness to the cake.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Crush the biscuits into a fine crumb (e.g., in a blender or food processor). Melt the butter in a saucepan. Stir in the sugar, crushed biscuits, and rolled oats. Line the bottom of a springform pan (ø 24 cm) with parchment paper. Press the biscuit mixture onto the bottom and up the sides of the pan. Place the crust in the refrigerator to firm up while you make the filling.
2
Let the gelatin sheets soak in plenty of cold water for about 10 minutes. Separate the egg yolks and whites. Mix the yolks, quark, sugar, and vanilla sugar into the cream cheese. Whip the cream until stiff, and do the same with the egg whites.
3
Squeeze the water from the gelatin sheets and dissolve them in the boiled lemon juice. Stir the slightly cooled gelatin-lemon mixture into the cheese mixture. Gently fold the whipped cream and egg whites into the cheese mixture. Pour the cheese filling onto the biscuit crust and refrigerate to set overnight.
4
Pour the berries into a saucepan and let them thaw over medium heat, stirring occasionally. No water needs to be added, as the liquid released from the berries is sufficient. Once the berries have thawed, simmer them for another 3–5 minutes, stirring occasionally. The berries should break down into a puree. Remove the saucepan from the heat and stir in the jelly sugar. Return to the stove and bring to a boil. Cool the berry compote completely.
5
Remove the cake from the refrigerator and carefully release it from the springform pan. Transfer to a serving platter and spread about half of the berry compote on top of the cheesecake just before serving. Serve the remaining berry compote separately.