| Cook Time | 75 minutes |
| Servings | serves |
Ingredients
Crust
- 1/4 cup Almonds ground
- 4 Honey Oat Bars
- 1 tablespoon Butter melted
- 1/2 teaspoon Salt
- 2 tablespoons Sugar
- 2 tablespoons Plain Flour
Filling
- 16 oz Cream Cheese Whipped , room temperature
- 8 oz Mascarpone Cheese room temperature
- 8 oz Ricotta Cheese
- 1 1/4 cups Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 4 Eggs room temperature
Ingredients Crust
Filling
| |
Instructions
- Preheat the oven to 163 degrees c.
- To make the crust, grind oatmeal bars and almonds using a food processor or a mortar and pestle. Add melted butter and salt and press into bottom or greased spring-form pan or deep dish pie pan. Bake for 10 minutes. Let cool. Mix sugar and flour together and sprinkle over the top of crust.
- For the filling, Beat cream cheese, marscarpone, ricotta and sugar in a large bowl until smooth. Beat in lemon juice and vanilla. Add in eggs one at a time. Pour cheese mixture over crust in pan. Bake until the centre of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate overnight.
Recipe Notes
Topping Ideas - Heat Nutella with a little milk and drizzle over top
- Cherry pie filling
- Caramel sauce drizzled with shaved chocolate
- Fresh fruit
Share this Recipe