First, start by preheating your oven to 350ºF (180ºC). Then, line a 10-inch springform pan with non-stick baking paper or non-stick cooking spray. You can also instead brush it with butter if you'd like to.Now, place your oats inside the Magic Bullet blender. Make sure the cross-blade base is tightly attached. Blend the oats until you have a uniform crumb. The longer you blend the finer it will get.Once you have the perfect consistency, pour the oat crumb into a mixing bowl and add the remaining ingredients. Mix them again until you have a uniform mixture.Lastly, press your oat crumb into the lined springform cake pan and prebake it for 8 minutes. Once baked, remove it from the oven and allow it to cool.
To make the cheesecake filling is incredibly easy! Simply add all of the cheesecake filling ingredients into your tall blender cup. The cup can handle 22 ounces, so don't worry about the total volume.Twist on the cross blade, ensuring it is tightly sealed. Then, place the entire cup onto the power base. Make sure to lock the cup onto the base.Blend until you have a uniform cheesecake mixture that is completely smooth and free of any lumps.
Pour your smooth creamy cheesecake filling into your crust-lined cake pan. Smooth out the top with a spatula or pallet knife.Bake this Magic Bullet cheesecake recipe for roughly 40-60 minutes. Don't remove the cheesecake before this time and make sure that it has been fully baked.
Once your cheesecake has been fully baked, switch off your oven and slightly crack the door open. Then, allow the cheesecake to cool off inside the oven for one hour.Next, remove the cheesecake from the oven, place it on a cooling rack, and allow it to cool for another hour. Finally, wrap the entire cake pan with plastic wrap to make it airtight. Allow it to set in the fridge for at least 4-6 hours, but preferably overnight.
While your cheesecake is setting, start making your topping. For this topping, we use fresh passionfruit pulp. Make sure any fibers are removed so the mixture won't be stringy.Then, place the pulp and caster sugar in a medium saucepan with 1/4 cup of water. Then, over low heat, stir until all of the sugar is dissolved. Increase the heat to medium-high and allow the topping to gently boil for roughly 4 minutes until it thickens and becomes syrupy.Finally, reduce the heat and allow the mixture to simmer for another 3 minutes. Allow the passionfruit topping to cool completely before adding it to your cheesecake.
