It’s hard to just eat one of these berrytastic, fragrant, melt-in-the-mouth streusel slices. Treat your friends and family and serve them with spiced coffee for a special weekend brunch. Or if you have a sweet tooth, why not make a double batch and serve it with whipped vanilla bean cream for even more deliciousness!
Preparation time 25 minutes
Makes 8-10 slices
Cooking time 60 minutes
Gluten-free | Vegetarian | Vegan
- 180 grams of plain flour (gluten-free equivalent)
- 200 grams of soft brown sugar
- 100 grams rolled oats (gluten-free equivalent)
- 1 teaspoon each baking powder and ground mixed spice
- ½ teaspoon sea salt
- 120 ml Azada Olive Oil & Lemon
- 500 grams of cream cheese, at room temperature (dairy-free equivalent)
- 240 ml single cream (dairy-free equivalent)
- 150 grams caster sugar
- 2 large eggs
- 2 tablespoons custard powder (dairy-free equivalent)
- The zest of 1 lemon
- 300 grams of berry jam
- 150 grams of blueberries, fresh
Grease a 28cm x 18cm rectangular pan and line with greaseproof paper. Preheat the oven to 160°C (fan) / 180°C (conventional) / Gas mark 4 / 350°F. Streusel: Place all the ingredients in a large bowl and using your fingertips mix the ingredients to form damp crumbs. Take out 1/3 of the mixture (set aside) and press the remaining mixture firmly into the base of the rectangular pan. Bake for about 20 minutes until golden and firm to touch. Set aside to cool. Meanwhile, change the oven to 140°C (fan) / 160°C (conventional) / Gas mark 3 / 325°F. Cheesecake: Place all the ingredients in a large mixing bowl and whisk until smooth. Pour over the streusel base and gently shake the pan to smooth the top. Topping: Using a wooden spoon mix the berry jam and blueberries together then dollop over the top of the cheesecake. Finally, sprinkle the remaining streusel mixture on the top and bake for 35-40 minutes, until the top is golden. Allow to cool then refrigerate for a couple of hours to set. Cut into desired serving portions and enjoy!
If you want more crunch on your streusel topping why not try adding almond, hazelnut or macadamia nuts for extra nuttiness.