Cheesecake

Cheesecake

  • Preparation 30 min
  • Cooking 1 h 15 min
  • Servings 8
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Crust

    • 1 1/2 cups (375 ml) rolled oats
    • 1/3 cup (75 ml) brown sugar
    • 1/3 cup (75 ml) butter, melted
  • Filling

    • 3 packages 8 oz (250 g) cream cheese, softened
    • 3/4 cup (180 ml) sugar
    • 3 tablespoons (45 ml) flour
    • 2 teaspoons (10 ml) vanilla extract
    • 1/2 cup (125 ml) sour cream
    • 3 eggs
  • Coulis

    • 1 package 300 frozen fruit (strawberries, raspberries, mixed fruit), thawed
    • Sugar to taste

Preparation

  • Coulis

Note from Ricardo

Dulce de leche caramel

To make an easy caramel sauce (you only need 1 ingredient!) that takes 2 hours to cook without much supervision, place a can of sweetened condensed milk (Eagle Brand) in a saucepan. Don’t forget to remove the label. Cover with water and bring to boil. Simmer gently for 2 hours and let cool on the counter or chill (for a thicker caramel) before opening the can. Skeptical? It is delicious… you will eat it by the spoonful. You can pour the warm caramel over the cheesecake, still in the pan, spread it, then refrigerate until completely chilled.

Personal Note