250g Porridge Oats
150 ml Clarks Carob Fruit Syrup
2 tbspns Vegetable Oil
2 tspns Ground Ginger
80g Butter, melted
600g Full Fat Cream Cheese
2 tbspns Plain Flour
180g Clarks Carob Fruit Syrup
1 Egg Yolk
150 ml Creme Fraiche
3 Lemons, Zested
500g Frozen Raspberries
3 tbspns Clarks Carob Fruit Syrup
Preheat the oven to 150ºC (fan 130ºC), 300ºF, Gas 2. Grease and line a 23cm spring-form circular tin with greaseproof paper.
Mix together the oats, carob fruit syrup, vegetable oil and ground ginger. Tip onto a baking tray, spread out evenly and bake for 30 minutes. Remove from the oven and allow to cool. Crush the oat mixture until it resembles a rough powder, mix with the melted butter and press into the bottom of the lined spring-form tin. Leave to chill in the fridge while you make the cheesecake filling.
Change the oven temperature to 180ºC (fan 160ºC), 350ºF, Gas 4.
Mix together the cream cheese, plain flour, carob fruit syrup, eggs, creme fraiche and lemon zest. Fold in 300g of raspberries. Pour the mixture on top of the biscuit base and bake for 40-50 minutes until the batter has set but has a gentle wobble. Leave to cool fully.
In the meantime, gently heat 200g raspberries and 3 tablespoons of Clarks Carob Fruit Syrup until the raspberries start to breakdown. Pass the coulis through a sieve and drizzle over the cheesecake.