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Recipe Category / Sweets / Desserts

Cereal Cheesecake

Cereal Cheesecake


For the crust

  • Beat the cereal in a food processor until finely ground.
  • Add the butter and cinnamon. Stir until incorporated.
  • Press on to the bottom and sides of a 26 or 28 cm tart pan with removable base. Use a glass or your hands to press it further and create a more compact crust.
  • Refrigerate for 20-30 minutes to chill.

For the filling

  • In a small bowl, add the mandarin juice and gelatin. Let the gelatin soak for about 5 minutes, until it softens.
  • Beat the cream cheese and sugar for about 2 minutes in a mixer on medium speed, using the paddle attachment, until fluffy. Stop and scrape down the sides of the bowl using a spatula. Beat for another 2 minutes until the sugar has completely dissolved.
  • Gradually add the heavy cream and beat for about 20-30 minutes, until you create a texture similar to thick yogurt.
  • Remove the mixer's bowl from the stand and add the salt and mandarin zest. Stir and set aside until needed.
  • Transfer the mandarin-gelatin mixture to a small saucepan. Place over low heat for about 30 seconds, just until the gelatin melts. You can also place the bowl directly in to a microwave and heat for 30 seconds at 800 watts, until the gelatin melts. You will notice small bubbles appear at the edges.
  • Add the gelatin mixture to the cream cheese mixture and stir until completely combined.
  • Remove the crust from the refrigerator and add the filling. Spread it in the crust and smooth the surface with a spatula.
  • Refrigerate for at least 6 hours to chill completely. When ready, remove from tart pan and serve.
  • Dip the mandarin segments in the honey to coat and arrange them nicely over the cheesecake!


You can also make the receipe with oranges!!!!
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