There’s something quite kiwi about the thought of a hot fruit crumble with a side of cold vanilla ice cream or fresh cream. Growing up, fruit crumbles were a weekend staple. My mother’s go to crumble was always a hot apple, topped with lots of delicious spiced crumble. This later led to experimenting with different fruit such as feijoas or sneaking in the odd berries now and then.
Along with the fruit, another very important ingredient would have to be the rolled oats which make up the crumble. With that said, I saw that Harraways Oats are currently celebrating the amazing milestone of 150 proud years here in New Zealand. To celebrate they launched two brand new flavours, Berry Bonanza and Chia, and Coconut and Cranberry. It was their new Berry Bonanza oats that have inspired this recipe, so let me introduce my Berry Crumble Cheesecake.
A play on a hot berry crumble and cold ice cream, this cheesecake packs a punch and really hits those nostalgic notes. Layered with a baked berry crumble base, this is then topped with a frozen vanilla cheesecake filling, crammed with fresh berries and then topped off with more berry crumble clusters. Best served absolutely frozen to mimic ice cream and a berry crumble all in one. This cheesecake will be a crowd pleaser!
If you love oats as much as I do and are eager to try Harraways new birthday celebration range, I have 5 amazing prize packs to giveaway. Scroll down for details!
- 115g butter
- 140g Brown Sugar
- 150g Plain Flour
- 100g Harraways Rolled Oats
- 2 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 100g Freeze Dried Berries (Optional)
- 250g Tub Cream Cheese - Room Temp
- 250g Sweetened Condensed Milk
- 300ml Whole Cream
- 1 Tablespoon Vanilla Extract
- 120 -150g Fresh Berries
- Flick oven onto 180 degrees and line a 20cm square baking tin, then set aside.
- In a large bowl rub the crumble ingredients together (reserving dried berries) until it resembles a crumb. Finally add the freeze dried berries and mix through.
- Halve crumble mixture and press half into the bottom of prepared baking tin and the remaining half spread across a lined baking tray. Baked both for 10-15 minutes. Remove from oven and allow to cool completely.
- Either using a hand-held beater or stand mixer, beat together the cream cheese, condensed milk and vanilla until smooth.
- Whip cream until soft peaks form, then fold this through cream cheese mixture along with fresh berries.
- Pour filling over crumble base and smooth the top. Finally sprinkle remaining loose crumble over the top of filling and place in the freezer overnight or for a minimum of 8 hours until completely frozen.
- This cheesecake is best served frozen for an ice cream like texture, however if you like yours softer, bring it out of the freezer 15-20 minutes before serving. Enjoy!
GIVEAWAY TIME! – CLOSED
Thanks to Harraways I have 5 amazing prize packs to give away to 5 lucky readers. Each pack comes with a vintage Harraways tin, 4 magnets, 4 spoons, a soft toy and one of each of the new birthday celebration flavours.
To enter, all you have to do is leave a comment below with how you like your oats or how you like to utilise them in your delicious baking creations!
Entries to this giveaway end on Saturday 13th of May and the winners will be drawn at random on Sunday 14th of May. Open to New Zealand readers only. Best of luck!
Thanks to all those who entered and shared their favourite and delicious ways to use their Oats at home!
Congratulations to the following winner:
Could you 5 winners please email me with your postal details and I’ll make sure these amazing Harraways prize packs get sent out to you all! Thanks again for entering.