Low Calorie Baked Cheesecake

Method

• For the base; place the coconut oil in a microwaveable bowl and microwave on full power until melted (approximately 10-15 seconds).
• Place the oatcakes in sealable food bag, place on a wooden chopping board and bash with a rolling pin until they resemble fine crumbs (see Cook’s Notes 1. for alternative method), tip in the melted coconut oil. Mix until starting to clump together.
• Press evenly into the lined, loose bottom cake tin with clean fingers and press down well.
• For the cheesecake mixture; place the cream cheese, eggs, oatmeal and Three Kings Pantry ‘Zero’ White Chocolate Syrup (see Cook’s Notes 2.) into a bowl and beat well with an electric hand mixer until well incorporated.
• Pour over the oaty base.
• Bake in a pre-heated oven for 30-35 minutes until golden and set.
• Leave to cool.
• To remove from the cake tin, run a small palette knife around the edge of the cheesecake, place one hand underneath the cake tin and with the other hand gently pull the ring down and away. Place the palette knife carefully under the oaty base and slide onto a serving plate, leaving the greaseproof paper behind.
• Top with whole raspberries and plenty of Three Kings Strawberry Flavour Sauce.
• Serve in slices with more sauce if liked.
• Cook’s Notes
• A food processor can be used to blitz the oatcakes into fine crumbs.
• For different flavour use any other Three Kings Pantry ‘Zero’ Syrup.