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Boysenberry Ripple Cheesecake Oatmeal Slice
Boysenberry Ripple Cheesecake Oatmeal Slice
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Vegetarian

Boysenberry Ripple Cheesecake Oatmeal Slice

This boysenberry ripple cheesecake oatmeal slice is not only going to make the kids happy, but adults are also going to fight for these. Go crazy creating pretty boysenberry ripples. Recipe by Tania Mannotra.

Makes 14-16 Slices
Prep Time 20 - 25 minutes
Cook Time 60 minutes
Easy As
Ingredients
For the base
150g (1¾ cups) rolled oats
75g (½ cup) all-purpose flour
130g (½ cup) unsalted butter (at room temperature)
¼ tsp cinnamon
125g (½ cup) sugar
A pinch salt
For the Boysenberry Jam
425g (1 Can drained) Wattie's Boysenberries in Syrup
70g (⅓ cup) sugar
1tbsp lemon juice
For the Cheesecake Layer
500g cream cheese (at room temperature)
2 each eggs
125g (½ cup) sugar
½ tsp vanilla extract/essence

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Start by straining the boysenberries through a fine mesh. Place strained boysenberries in a small pan and sugar. Turn the heat on at medium to high heat. Cook until you get a thick but runny-saucy consistency, roughly 10 minutes. Then turn the heat of and add lemon juice. Set aside or put in refrigerator to cool down completely.
Step 2
Pre-heat oven to 180°C (356F). Line a rectangular baking dish (I'm using 32 X 22 cm) with baking/parchment paper.
Step 3
In a bowl, combine rolled oats, all-purpose flour, cinnamon, sugar and salt. Add melted butter and combine with the dry ingredients. Transfer the mix in the lined tray and press down to make an even layer. Then bake for 10-15minutes (until golden brown) and set aside to cool.
Step 4
While the base is cooking, in a large bowl, add your cream cheese at room temperature, to that add sugar and whip until smooth. Lightly beat eggs in a separate bowl and add to the cream cheese and sugar mix, add vanilla extract and whip everything together until smooth.
Step 5
Gently pour the cream cheese mix on top of the cooled base. Dollop 1tsp of boysenberry compote around 2-3cm apart from each other, all over the cream cheese layer. Use a tooth pick to swirl the boysenberry compote around and make ripples.
Step 6
Then bake the slice in your pre-heated oven for 25-30 minutes or until the top layer has set. Cool on a wire rack until COMPLETELY cooled. Then slice into about 14-16 pieces. Store in an air tight container.
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150 g Rolled Oats
75 g All-purpose flour
130 g Unsalted Butter
¼ tsp Cinnamon
125 g Sugar
1 pinch Salt
425 g Wattie's Boysenberries in Syrup
70 g Sugar
1 tbsp Lemon Juice
500 g Cream Cheese
2 Eggs
125 g Sugar
½ tsp Vanilla extract/essence
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