Quaker® and Chef'd have teamed up to deliver everything you need for amazing overnight oats straight to your door.
For the crust
1 cup of Quaker® quick cooking oats
½ cup all-purpose flour
¼ cup packed brown sugar
60 gm cold butter, cut into cubes
For the Blueberry compote
¼ cup frozen blueberry
1 Tbsp honey
1 tsp water
For the filling:
400 gm light cream cheese
¼ cup sugar
2 Tbsps flour
2 eggs
1 Tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Cooking Instructions
1. Preheat oven to 175 C – 350F and line the bottom and sides of an 8*8 inch square pan with parchment paper.
2. To make the crust: in a medium bowl mix all ingredients very well until combined then press the mixture evenly into the bottom of the prepared pan. Bake the crust for 12 minutes then set aside until cool.
3. Meanwhile prepare the blueberry compote, cook the compote ingredients on high heat for 10 minutes then puree until smooth. Refrigerate until cool.
4. To make the cheesecake filling: in a medium bowl using an electrical mixer whisk the cream cheese, sugar and flour until smooth then add the remaining ingredients and whisk until combined (do not over mix).
5. Pour the cheesecake mixture over the cooled crust then drop the compote by small spoonful on top of the cheesecake layer and swirl with a knife.
6. Bake the cheesecake for 23-25 minutes, remove from oven and allow to cool. Refrigerate for at least 2-3 hours before serving.
7. Cut into bars and garnish with lemon zest and blueberries.