Strawberries and Cream Oat Crumble Cheesecake Slices

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A crunchy, crispy, buttery base, a silky, smooth layer of creamy cheesecake and strawberry jam, all topped with an oaty crumble with a slightly salty kick. They may not look terribly exciting but the contrasting flavours and textures are like wonderful hidden secrets which are really very addictive.

As the Wimbledon Championship is still underway, I wanted to make something else in keeping with the food we associate with this iconic and historic tournament. Strawberries and cream are synonymous with the tennis, and whilst these slices fit the bill perfectly, this recipe would work with just about any flavour of jam/jelly. Use our favourite!

The fabulous, tasty crispy oaty base and crumble is a recipe from @nothingbutnom. Natalia uses it in her Chocolate Fudge Bar recipe. Take a look at her site, she has some wonderful recipes and the Chocolate Fudge Bar is definitely on my list of recipes to try.

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How to make Strawberries and Cream Oat Crumble Cheesecake Slices

In order to guarantee the correct texture and cooking times, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger the depth will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Collect all your ingredients together:

For the oat base and crumble –

• unsalted butter
• plain/all-purpose flour
• baking powder
• rolled oats
• caster sugar
• fine salt

For the strawberries and cream layer –

• full fat cream cheese
• sour cream
• icing sugar
• large egg
• vanilla extract
• fine salt
• strawberry jam/jelly or flavour of your choice
• icing sugar – to sieve over once cooked

Now make these beauties:

First make the oaty slice base and crumble –

1. Melt the butter and add the remaining ingredients – the flour, baking powder, oats, sugar and salt. Mix thoroughly.
2. Press ¾ of the mix into the lined cake tin and ensure an even coverage. Prick with a fork.
3. Bake in a pre-heated oven for 15 minutes.

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Top with the cheesecake –

1. Put all the ingredients in a mixing bowl and stir together with a spoon – this helps avoid an icing sugar cloud in the kitchen.
2. Beat with a hand held or electric whisk until smooth.
3. Tip over the par-cooked oat base and gently spread evenly over the surface.

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Add the jam and top with the crumble:

1. Give the jam/jelly a good stir to loosen it.
2. Use a spoon to dollop over the cheesecake mix.
3. Use a knife or chopstick to swirl the jam/jelly into the cheesecake mix Don’t be too gentle – give it a good swirl.
4. Break the remaining oaty mix into small pieces and scatter this evenly over the top of the cheesecake and jam.
5. Put back in the centre of the oven and bake for 30 – 35 minutes, or until the top is a golden brown and the cheesecake is only just set. Remember, it will continue to cook in the tin, after you take it out of the oven.
6. Leave to cool in the tin for 30 minutes and then, using the baking parchment over-hang, carefully lift out onto a cooling rack.
7. When it has completely cooled, sieve over a little icing sugar and chop into squares.

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Also, Go England!

These slices make a wonderful gift – wrapped up today like an English flag in celebration of England’s semi-final win in the Euros 2020!

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.