When I first attempted this recipe, I was a bit hesitant as to what might be the final result, but all the “taste-testers” approved – it has a really light texture, perfectly balanced with fresh berries. A big plus was that I learned to make my own condensed milk! I mostly love recipes that use ingredients where I know exactly what’s going into my creation – no preservatives and artificial “stuff”, which is why I made my own condensed milk for this recipe.

Ingredients

Cheesecake filling:

250g cottage/cream cheese
250ml fresh cream (full fat)
250ml condensed milk (ingredients and method below)
80ml lemon juice

Cheesecake base:

100g oat flour
100g almond flour
100g melted butter
50g brown (unrefined) sugar

Condensed milk:

2 cups milk
½ cup brown sugar
3 Tbsp butter
1 tsp vanilla extract

Topping:

250ml full fat fresh cream
4 tsp brown (unrefined) sugar
Berries or any topping of your choice

Method

To make the condensed milk, boil 2 cups of milk with half a cup of brown sugar till it has reduced to half the quantity. Remove from heat and while hot, stir in the butter and add vanilla extract. Allow to cool down completely before using.
For the cheesecake base, combine oat flour, almond flour, melted butter and brown sugar. Press into a baking dish. Bake at 180 degrees Celsius for 10 minutes.
Note: If you don’t have oat and almond flour, grind oats and whole almonds in a food processor. It’s alright if some bit are still chunky – it will add some crunch to the base.
Meanwhile, whisk together cottage/cream cheese, fresh cream, condensed milk and lemon juice in a bowl. Pour this mixture over the cooked base.
Place the cheesecake back in the oven set at 180 degrees Celsius for 10 minutes. Switch off the oven and leave the cheesecake inside for another 30min.
Then remove from the oven and allow to cool completely. Once cooled, whip 250ml full fat fresh cream with 4 tsp brown sugar. Pipe or spread on top of the cooled cheesecake. Add fresh berries or any other topping of your choice. Refrigerate for at least an hour before serving.