Cheerio, Granola Crust Cheesecake

Posted on July 9, 2022

Cheerio, Granola Crust Cheesecake

Are you looking for recipe inspiration? Cheerio, Granola Crust Cheesecake special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Cheerio, Granola Crust Cheesecake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Cheerio, Granola Crust Cheesecake, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Cheerio, Granola Crust Cheesecake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Cheerio, Granola Crust Cheesecake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Cheerio, Granola Crust Cheesecake yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Cheerio, Granola Crust Cheesecake using 21 ingredient type and 8 manufacturing steps. Here's how to make the dish.

I have been craving cheesecake hardcore and finally decided to make some today. I didn't have most of the ingredients needed for a typical cheesecake so this is what I came up with and honestly it will probably be my go to recipe! It was amazing! My entire family loved it. Don't let the ingredients and directions scare you. It really is super easy and comes together really fast!

Ingredients and spices that need to be prepared to make Cheerio, Granola Crust Cheesecake:

  1. 3 packages Soften cream cheese
  2. 1 3/4 cup Sugar
  3. 1 pinch Salt
  4. 3 Eggs
  5. 2 tsp Vanilla
  6. 2/3 cup sour cream
  7. 2/3 cup heavy cream
  8. 1 tbsp Flour
  9. 1 Zest/juice from half a lemon
  10. Crust
  11. 1 cup Cheerios
  12. 1 cup Granola
  13. 2 tbsp Melted coconut oil (can use butter I just didn't have any!)
  14. Sour cream glaze
  15. 1 cup Sour cream
  16. 1/2 cup Powdered sugar
  17. 1 tsp Vanilla
  18. Raspberry glaze
  19. 1 cup Seedless raspberry jam
  20. 1/4 cup Water
  21. 1 Slurry of corn starch and water

Steps to make a Cheerio, Granola Crust Cheesecake

1
In a food processor pulse the Cheerios and granola until they are very fine. While the processor is running add your melted coconut oil. Empty contents into a spring form pan and push down to form a crust. Bake at 350 for 10 mins. Kick the oven back to 325
2
Wash your food processor;). To the processor add cream cheese and pulse until completely blended and smooth. Add your sugar and salt and pulse for another minute
3
Add vanilla and while food processor is running add eggs one at a time until each one is completely blended. Add lemon juice and lemon zest.
4
In a measuring cup, measure out sour cream and heavy cream mix together. Add tablespoon of flour to that mix and whisk until all the clumps are gone. Again, while food processor is running add that mixture to the cheesecake batter. Blend until all ingredients are blended and smooth
5
Add your mixture to the crust and bake at 325 for an 1hr 15mins. **either bake cheesecake in a water bath OR add water to an over safe bowl and place next to cheesecake on the cooking rack** Turn your oven off, and crack the oven door and let it sit in the oven for another 30-40mins. Take out and let it cool completely before adding your toppings.
6
FOR THE SOUR CREAM GLAZE- mix all the ingredients by hand until smooth. Leave in fridge until ready to use
7
FOR THE RASPBERRY SAUCE- add raspberry jam and water to a pot on medium low heat and whisk until smooth. Bring to a light boil. Make a slurry of about 1 tablespoon corn starch and water- whisk until smooth. Then add that to your raspberry. Whisk again until smooth and turn your heat off. Remove from stove and let it cool completely until ready for use
8
When the cheesecake is cooled completely (4+ hours) add a thin layer of the sour cream glaze and top it off with the raspberry sauce. Refrigerate for about an hour before serving

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