Recipe: Yummy Cheerio, Granola Crust Cheesecake

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Cheerio, Granola Crust Cheesecake

Before you jump to Cheerio, Granola Crust Cheesecake recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

You already realize that the body requires a healthy heart. Think about it: if your heart isn’t fit then the rest of your body won’t be either. You already know that working out on a regular basis and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, however, that there are some foods that can help you have a healthy heart? If you are interested to know which foods to eat to improve your heart health, keep reading.

Know that blueberries are a fantastic source of heart healthy. Here’s a fact: Blueberries are loaded with antioxidants, especially pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This particular antioxidant assists your body to be a lot better at processing your fats and cholesterol. If your body is able to easily process fat and cholesterol, they won’t build up in your body or cause heart problems. This, then, makes your heart healthy.

There are many foods that you can include in your diet that are great for your body. No doubt, the foods cited in this article can help your body in numerous ways. They are essentially good, though, for improving your heart health. Try to introduce these heart-healthy foods into your diet on a regular basis. Your heart will thank you!

We hope you got benefit from reading it, now let’s go back to cheerio, granola crust cheesecake recipe. You can have cheerio, granola crust cheesecake using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cheerio, Granola Crust Cheesecake:

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

Instructions to make 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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