Baking with RRO - 3-in-1 Strawberry Cheesecake

Ingredients:

For Crust

• 100g Express Foods Oat Granola
• 20g RRO Dairy Unsalted White Butter, melted
• 60g Almonds powdered
• 1 tbsp. sugar / 1 tbsp. flour

For Filling

• 450g RRO Dairy American Style Cream Cheese at room temperature
• 250g RRO Dairy Mascarpone Cheese at room temperature
• 250g RRO Dairy Ricotta Cheese
• 1 tbsp. lemon juice / 1tsp. Vanilla extract / 1/2 tsp. Almond extract
• 200g Granulated Sugar
• 1 tsp. Baking Soda
• 4 large eggs at room temperature
• Strawberries for top garnishing

Instructions:

1. Preheat oven to 325°F
2. For the crust place oat granola and almonds in a food processor or use a mortar and pestle. Add melted butter and press into bottom of a well-greased spring-form pan.
3. Bake for 10 minutes at 325°. Keep aside for cooling. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
4. Prepare the water bath by wrapping the bottom of the spring-form pan with a single sheet of foil, going all the way up the sides and fold over along the top edge of the spring-form pan. This will prevent the water from entering the pan. place the wrapped pan in a roasting pan and set aside.
5. To prepare the filling beat the Cream Cheese, Mascarpone, Ricotta and sugar in a large bowl until smooth. Stir in baking soda, lemon juice, vanilla and almond extract. Mix in the eggs one at a time. Pour cheesecake mixture into the spring-form pan on top of the crust.
6. Fill the roasting pan with hot water, halfway up the side of the spring-form pan.
7. Bake at 325° until the center of the cheesecake is no longer wobbly when shaken (that should take a little more than an hour). Once cool place the cheesecake in the refrigerator, preferably overnight. Serve garnished with slices of fresh strawberries.