Ingredients

(makes 12 bars)

Base & Crumble

115g butter

175g flour

100g caster sugar

a pinch of salt

1/4 cup oats

Rhubarb & Raspberry

300g rhubarb, chopped 1cm

150g raspberries

100g sugar

Cheesecake

300g cream cheese

50g sour cream

100g caster sugar

2 tsp vanilla paste

1 Tbsp cornflour

1 egg

Prep It

Preheat oven to 170°c. Line a 20x15cm baking tray that’s about 4cm deep. I reckon you could use a 22cm cake tin here too! Remove cream cheese and sour cream from the fridge to warm a little.

Melt butter. Combine flour, sugar and salt in a large bowl, add butter and mix well. It should look like crumble. Place one third of the mixture into a smaller bowl and add oats. Mix well and set aside.
Pour remaining crumble mixture without oats into your prepared tin and press evenly to create your cheesecake base. Use a glass to press down to ensure a smooth finish. Place in the freezer for 10 minutes to firm up.

Bake for 25 minutes or until golden brown. Remove from oven and set aside to cool.

While the base bakes, chop rhubarb into 1cm pieces and combine in a bowl with raspberries and sugar. Toss to coat and set aside.

To make the cheesecake filling, add cream cheese, sour cream and sugar to a large bowl and beat until smooth. Use a stand or hand mixer for better a result.
Add vanilla, cornflour and egg and beat until smooth again. You want to aim for as little lumps as poss! It’s a little tricky (but this is as tricky as it gets!)

Bake It

Pour cheesecake mix over base and evenly sprinkle over rhubarb mixture.
Lastly sprinkle over oaty crumble mixture and bake in the oven for 25-30 minutes, until crumble is golden. The cheesecake mix might still be wobbly but that’s OK friend! It will set.

Eat It

Remove from oven and cool completely in the tin. Place it in the fridge for at least 3 hours to set before cutting into bars.