Recipe courtesy of Coffee Coffea
250g digestive biscuits
80g melted butter
80g, butter, softened
80g, brown sugar
120g cake flour
795g cream cheese
240g caster sugar
15g cake flour, sifted
60g whole egg yolk
120g whipping cream
1 piece vanilla pod
Zest of one lemon
- Line a 9” springform pan (with removable base) with parchment paper.
- Crush the digestive biscuits in a food processor and mix in the melted butter.
- Place the digestive biscuit-butter mixture into the baking pan and distribute evenly.
- Using the back of a spoon, press down on the mixture to compact it.
- Place the baking pan in the fridge for an hour.
- Mix the softened butter, brown sugar, cake flour and oats in a mixing bowl.
- Beat the cream cheese, caster sugar and sifted cake flour in a mixing bowl until smooth.
- Scrape down the sides of the bowl and continue mixing on medium speed.
- Add in the whole eggs and egg yolk, one at a time, while mixing on medium speed.
- Extract the vanilla seeds from the pod and mix into the whipping cream.
- While mixing on low speed, add in the vanilla whipping cream and lemon zest. Scrape down the sides of the mixing bowl and continue mixing until the batter is smooth.
- Pour the batter into the baking pan, then sprinkle the oat crumble mixture over it.
- Bake at 200°C for 30 mins. Cover with aluminum foil and continue baking for 10 mins at 180°C.
- Allow to cool at room temperature for an hour, then place the cake, still in the pan, into the fridge. Allow the cake to chill for 24 hours before cutting.
TIP: A twist on the basic cheesecake, this cake packs a punch with its refreshing lemony aroma and taste. The crunch from the oat crumble provides an extra dimension of texture to this seemingly ordinary cake.
Art direction: Rina Ahmad Sapiuddin / Photography: Chris Leong