Dessert

Open Cheezecake with Summer Berries and Oat Crunch

Introducing our mouthwatering Open Cheezecake with Summer Berries and Oat Crunch, a tantalising dessert masterpiece that embodies the essence of summer bliss.
Each forkful promises a symphony of textures and flavours, starting with the crispness of the oat crunch that gives way to the velvety smoothness of the cheesecake.

Introducing our mouthwatering Open Cheezecake with Summer Berries and Oat Crunch, a tantalising dessert masterpiece that embodies the essence of summer bliss.

Cooking time8 minutes
Preparation time10 minutes
Servings10 portions

recipe image Open Cheezecake with Summer Berries and Oat Crunch

INGREDIENTS
PREPARATION

For the Oat Crunch

100 g Flora Plant B+tter Unsalted
150 g oatmeal
80 g caster sugar
2 g baking soda
3 g ground cardamom
1 pinch sea salt

For the Cheesecake Cream

400 g Violife creamy
100 g Flora plant 31%
150 g icing sugar
15 g lemon juice
1 tsp lemon zest

Accessory

500 g fresh berries
lemon balm

Oat crunch

Mix together all the ingredients for the oat crunch and spread out on a baking sheet
Preheat the oven to 175oc
Bake until golden for about 8 minutes, let cool.

Creamy Cheezecake spread

Whisk Violife Creamy until soft and add Flora Plant 31% a little at a time. Whisk in the icing sugar and season with squeezed lemon and grated lemon zest. Place in piping bag and store cold.
Layer on oat crunch, creamy cheezecake spread and fresh berries in glasses. Decorate with lemon balm.