The perfect summertime (or any time!) desert
Preparation time: 20 minutes, plus setting
Cooking time: 10 minutes
25g unsalted butter
25g clear honey
75g rolled oats
2 sheets gelatine
6 level tbsp strawberry jam
250g tub quark
360g light soft cheese
1. Preheat the oven to 200°C/R6. Melt the butter with the honey and stir in the oats. Press into the base of a round 18cm, non-stick, loose-bottomed tin and bake for 10 minutes. Allow to chill.
2. Soak the gelatine in cold water for 5 minutes. Heat 5 tbsp of the jam (75g) and 1 tbsp water in a small saucepan. Shake off excess water from the gelatine and add to the jam, stirring until dissolved. Allow to cool.
3. Whisk the quark and soft cheese together, then stir in the jam mixture and spoon on top of the oat base. Marble the remaining jam into the cheesecake surface and chill in the fridge for 3-4 hours or until set.
4. Remove from the tin and serve.
Recipes and images courtesy of streamlinefoods.co.uk