For the base
50g butter 125g oats 35g sugar 2tbsp golden syrup 1tsp vanilla extract |
For the cake
900g lactose free cream cheese 190g caster sugar 1 vanilla pod 4tbsp lemon curd 4 eggs |
Start by preheating your oven to 150C (300F)
Gently melt the butter, sugar, vanilla and syrup in a pan. Once all the ingredients are melted thoroughly mix the heated mixture and oats together in a mixing bowl. Spread the oat mix into a cake tin to form the base. If you find the mixture too sticky to spread, just wet the back of your spoon with a splash of water and it will stop sticking.
Gently melt the butter, sugar, vanilla and syrup in a pan. Once all the ingredients are melted thoroughly mix the heated mixture and oats together in a mixing bowl. Spread the oat mix into a cake tin to form the base. If you find the mixture too sticky to spread, just wet the back of your spoon with a splash of water and it will stop sticking.
To make the cake itself, put the lactose free cream cheese (I use https://www.arlafoods.co.uk/brands/lactofree/) and sugar into a mixing bowl. Cut the vanilla pod down the length and use the back of a teaspoon to scoop out the vanilla. Put this in with the sugar and cream cheese. Finally add 4tbsp of lemon curd and mix together on a low speed. You can follow my lemon curd recipe here, it is much tastier than store bought versions.
Continue mixing the ingredients together on a low speed and add the eggs one at a time, once all the ingredients are combined, mix on a medium speed for 30 seconds.
Tip the cheesecake mix into the cake tin and bake for about two hours. You want to take it out when the edges are firm and slightly brown but the middle is still slightly soft. Once cooked leave the cake in the tin to cool for 15 minutes, this will make it much easier to remove the cake from the tin.
While you can eat the cake as soon as it cools, I would strongly recommend putting it in the fridge overnight once it is cool. A day in the fridge really brings out the flavour!
Continue mixing the ingredients together on a low speed and add the eggs one at a time, once all the ingredients are combined, mix on a medium speed for 30 seconds.
Tip the cheesecake mix into the cake tin and bake for about two hours. You want to take it out when the edges are firm and slightly brown but the middle is still slightly soft. Once cooked leave the cake in the tin to cool for 15 minutes, this will make it much easier to remove the cake from the tin.
While you can eat the cake as soon as it cools, I would strongly recommend putting it in the fridge overnight once it is cool. A day in the fridge really brings out the flavour!
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