Blueberry Cheesecake and Oatmeal Streusel Slice
Photography Josh Griggs.
Treat yourself with this oh-so-delicious blueberry cheesecake slice. The streusel is used to make both the crunchy base and the topping – simple and delicious.
Makes: 1 Slice
INGREDIENTS
Streusel
11/3 cups plain flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon each baking powder and ground mixed spice
½ teaspoon sea salt
150 grams butter, melted
Cheesecake
500 grams cream cheese, at room temperature
½ cup sour cream
1 cup caster sugar
2 large eggs
2 tablespoons custard powder
finely grated zest 1 large lemon
Topping
¼ cup dark seedless berry jam
1½ cups blueberries, fresh or frozen (not thawed)
METHOD
Equipment: Grease a 28cm x 18cm x 4cm-deep slice tin and line with baking paper.
Preheat the oven to 160°C fan bake.
Streusel: Place all the ingredients in a large bowl and mix to form damp crumbs. (I use my fingertips). Take out 2¾ cups of the mix and press firmly and evenly into the base of the slice tin. Set the remaining mixture aside. Bake for 20 minutes until golden and firm. Set aside. Change the oven from fan bake to 160°C regular bake.
Cheesecake: Place all the ingredients in a food processor and blend until smooth. Tip over the base and smooth the top.
Topping: Stir the jam and blueberries together then spoon over the top of the cheesecake. Scatter over the remaining streusel.
Bake for 35-40 minutes, or until the top is golden and the cheesecake is set. Cool then refrigerate for several hours to firm up. Cut into desired size for serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.