Our Recipes
Ori Oat Cheesecake
Who knew making cheesecake at home would be so easy and so delicious!
Try it with IKO Oat Cracker.
Ingredients
IKO Oat Cracker Crust
- 150g IKO Oat Cracker crumbs (about 10 full sheet Oat crackers) ·
- 70g unsalted butter, melted
- 50g granulated sugar
Cheesecake
- 904g full-fat cream cheese, softened to room temperature ·
- 200g granulated sugar ·
- 240g full-fat sour cream, at room temperature ·
- 1 teaspoon pure vanilla extract ·
- 2 teaspoons fresh lemon juice (optional, but recommended) ·
- 3 large eggs, at room temperature
- Topping suggestions: salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine, chocolate ganache, fresh fruit, whipped cream, or raspberry sauce
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 177°C.
- MAKE THE CRUST: Using a food processor, pulse the Oat crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. You can also pulse it all together in the food processor. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. Use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminium foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
- MAKE THE FILLING: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- PREPARE THE SIMPLE WATER BATH: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. As the water is heating up, wrap the aluminium foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. Or you can place the roasting pan in the oven first, then pour the hot water in.
- Bake cheesecake for 55 to 70 minutes or until the centre is almost set – gently shake the pan, if the centre wobbles slightly, it’s done. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
- Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight. Tip: If you notice the cheesecake browning too quickly on top, tent it with aluminium foil halfway through baking.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Decorate with desired toppings before serving.