Strawberry Cheesecake Slice

This easy recipe would also work beautifully with other fruit in season like... peaches, nectarines, plums, raspberries, blueberries, blackberries, passionfruit or even chunks of ripe mango.

INGREDIENTS

Base & Topping:

200ml GSG Extra Virgin Olive Oil

1 cup brown sugar

1 egg

1 tsp vanilla extract

2½ cups plain flour

2 cups rolled oats

Filling:

250g cream cheese, softened

½ cup sugar

2 large eggs

1 tsp vanilla extract

Strawberry Layer:

1½ cups fresh strawberries, hulled & sliced

2 tbsp sugar

1 tbsp corn flour

1 tbsp lemon juice

METHOD

Preheat oven to 160°C.

Line a slice pan (18cm x 28cm) with baking paper.

For the base and topping:

Whisk together the olive oil and sugar in a large bowl until combined. Beat in the egg and vanilla extract.

Stir in flour and rolled oats until well combined.

Place half the mixture into the prepared tin and press down firmly.

For the cheesecake layer:

In a medium bowl, beat the cream cheese until smooth.

Add sugar, eggs, and vanilla extract, and beat until creamy and well combined.

Pour the cheesecake mixture over the base and spread evenly.

For the strawberry layer:

In a small bowl, toss the sliced strawberries with sugar, corn flour and lemon juice. Spoon the strawberry mixture evenly over the cheesecake layer.

Sprinkle the remaining crumble mixture over the top, pressing down gently.

Bake for 35-40 minutes.

Cool in the tin and then chill for 2-3 hours before slicing.

TO SERVE:

Cut into bars and dust with icing sugar

Store in an airtight container in the fridge for up to a week.

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