Rolled oats cheesecake crust
( MAKES 1 x 18cm crust )
A wheat-free crust. Check out our cheesecake recipes that you could use to fill Jan's base here.
- Preheat the oven to 200C. Lightly butter an 18cm spring-form cake pan.
- Place the rolled oats in a food processor and pulse twice. Combine with the coconut and brown sugar in a bowl. Mix well. Add the melted butter and mix again.
- Press evenly over the base and sides of the cake pan. Line with foil. Bake for 15 minutes. Remove the foil. Cool. Add your desired filling.