Lemon cheesecake slice

Instructions

1 Preheat oven to 160°C. lightly spray a 16cm x 26cm tin with oil, and line with baking paper.

2 In a food processor, blitz oats until finely chopped. Transfer to a medium bowl. Add almond meal, sugar, cinnamon and oil. Stir to combine. Press mixture into prepared tin with the back of a spoon to form a thin base. Bake for 8-10 minutes, or until light golden.

3 Meanwhile, in a large bowl, place all filling ingredients. Beat with electric beaters until smooth and well combined.

4 Reduce oven temperature to 140°C. Carefully pour cheesecake filling over base. Smooth the surface with the back of a spoon. Bake for 25 minutes, or until just set (filling should have a slight wobble). Set aside to cool.

5 Once completely cool, cover and refrigerate slice until ready to serve. Cut into 12 squares. Top with blueberries and dust with icing sugar, to serve.