Coffee Oat Crumble Cheesecake

This coffee crumble cheesecake is good to go

My kind of Cheese cake : neither too dense nor airy

There is only one summary for this cake : Decadent !

How else should I describe a  cheese cake with buttery oat crumble?   But since I am going to prescribe present this to my favorite doctor, it is pertinent to highlight the fact that it has 40g of wholesome, beneficial oats on it.

The oat crumble also acts as a cover up for the pesky cracked top that often plagues my cheese cakes. So I might as well  have my decoration and eat it.

Now go and get a slice of the good life !

Makes  a 20 cm cheesecake .

Ingredients :

Cake base :

180g digestive biscuit crumbs

80g melted butter, unsalted

Filling :

400g cream cheese, room temperature

90g caster sugar

1.5 teaspoon of instant coffee powder ,the best you can get

3 eggs

120g whipping cream

 1 T corn flour

Crumble :

80g plain flour

40g rolled oats

40g caster sugar

60g cold butter

Method :

To make the base :

In a food processor, blitz the biscuit to very fine crumbs. In a separate bowl, stir biscuit crumbs with the melted butter. Transfer base mixture to a 20 cm spring form and compact it ( with your palm or any flat implement ). 

Chill until ready for use later.

To make the crumble :

In the food processor, blitz sugar, butter, rolled oats and  flour until it resembles bread crumbs.

Set aside.

To make the filling :

Whisk cream cheese until totally broken.

Mix in sugar and coffee powder. If using granules, dissolve them in half a teaspoon of hot water first.

Whisk in egg, whipped cream and corn flour.

Do not over whisk or risk a fluffy, airy cheesecake.

To assemble and bake :

Preheat oven to 170 C, with a baking rack in the oven.

Pour the cheese filling onto the chilled biscuit base. Level out the filling.

Sprinkle the crumble over the filling gently. If it is too much for your liking, use only 80% of the prepared crumble.

Bake at 170C for 45-50 minutes until the crumble is browned.

Cool the cake in the oven, with the door ajar. 5 minutes.

Cool the cake and chill overnight before serving.

If you are baking this cake to give away, try lining the base of the baking tin with oiled parchment. It makes it easier to transfer the cake from baking tin  to  cardboard cake base  before packing it in a cake box.

Remember to use a cake base that is at least 1 inch bigger than the spring form tin. This allowance caters for any 'slippage' during transportation.

Now go and bake  your cake and eat it !

Crumbly oats offers contrast to creamy filling

Adapted from Cheesecake Mania by Kevin Chai. This  book has  great cheesecake ideas for the intermediate baker although  austere description for cake assembly makes it  a cliffhanger for the more uninitiated baker.