My Great Freezer Clear-out of 2014 continues, and I unearthed some ice-laden gooseberries and raspberries. Smoothie? Over yoghurt? No, a cake of some sorts…. Rome has been strangely cool this July, so baking is still manageable. Let’s see….. Aha! I had this lovely one bookmarked: From Hovkonditorn, Berry almond cheesecake, so here is a variation of that. Really nice, not too sweet, and the streusel was crispy the next day as well.
Baked cheesecake with berries and oatmeal streusel
Base and streusel
130 grammes plain wheat flour
50 grammes wholewheat flour
50 grammes quick cooking oats
50 grammes brown sugar
45 grammes butter, cold and diced
40 grammes water
200 g cream cheese
115 grammes sugar
Pinch of salt
1/4 tsp vanilla extract
1-2 cups of berries: here, frozen gooseberries and frozen raspberries
Add flours, oats, and brown sugar to a bowl, then add the diced butter and add the water, cutting through pastry with a fork until crumbs are formed. Set aside a quarter of the crumb mixture for the topping. A 22 cm tart works well. Press the remaining 3/4 of the mixture into the tart pan. I used baking parchment for the base. No need to pre-bake.
Filling: beat the cream cheese and sugar. Add the egg, salt, and vanilla, then beat again until all is well combined. Sprinkle the berries on base: mine were still frozen. Pour filling over, then distribute last quarter of streusel across the top of the filling. Bake at 180C for 40-45 minutes, it will feel set. Cool and refrigerate for at least two hours before serving.
Notes: the base/streusel was really easy to make, I will use that again. I added some wholewheat flour and decreased the sugar from the original, it was tasty. I thought the frozen berries might cause problems with moisture balance in the filling, but it set well. Perhaps more oats in the streusel next time?