Vanilla & Citrus cheesecake

Adapted very slightly from Jamie Oliver’s Food Revolution

Makes 14 servings
For the crust:-
Quick cook oats – 1 cup
Graham cracker crumbs – 2 cups
Butter, unsalted – 13 tbsps
For the filling:-
Cream Cheese – 24 oz, softened
Lemon – 1, zest and juiced
Orange – 1, zest
Vanilla essence – 1 tsp
Sugar, superfine  – 3/4 cup
Heavy cream – 1 1/4 cup
For the topping:-
Blackberries – 4 cups
Sugar, superfine – 1/4 cup
Liqueur (St. Germain or Cointreau) – 2 tsps
– Butter a 9″ springform baking pan lightly and set aside.
– Heat a skillet on medium low. Add the quick cook oats to it and toast until a darkish
brown.
– Cut the butter into cubes and add along with the graham crackers to the toasted oats. Stir
until combined. Move off heat.
– Pour the graham cracker-oats mixture into the baking pan and spread over the base of
the pan. Press in with your fingers to compact it into a crust. Place in the refrigerator to chill
and set for about an hour.
– In a bowl, mix together the cream cheese, vanilla essence, lemon and orange zests,
lemon juice and sugar in the filling section. Stir together until incorporated and a smooth
mixture.
– In a separate bowl, whip the cream until it just holds soft peaks. Fold half the cream into
the cream cheese mixture until thoroughly mixed. Then gently fold in the other half.
– Pull the baking pan out of the fridge and spoon the filling over the cold and set crust.
Smooth out the filling into the pan gently with a spatula. Move back into the fridge to set for
another 45 to 60 minutes,
– Put the berries and sugar reserved for topping in a bowl and mix together by crushing the
fruit with your hand. When you have a rough syrup consistency, add the liqueur.

Pour the fruit over the cheesecake before serving.