Boysenberry Ripple Cheesecake Oatmeal Slice

Steps

• Start by making Boysenberries compote. Strain the boysenberries through a fine mesh. In a small pan, add the strained boysenberries 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.

• Pre-heat oven to 180°C (356F). Line a rectangular baking dish (I'm using 32 X 22 cm) with baking/parchment paper.

• 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.

• 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.

• 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.

• 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. Enjoy!