Why is it called "CheeseCerealsCake"???
...Because the base of our cheesecake will be made with cereals instead of biscuits ;) They'll give our recipe an unexpected flavour :)
I used some red fruit flavoured crunchies, but other cereals are fine.
You need a plumcake tin (12x6cm)
Line it with some parchment paper.
Put your cereals and your melted butter in the mixer.
Fill the tin with your buttered cereals. Press them with your fingers or a spoon.
Put your tin in the freezer for 30 minutes.
Whisk together your ricotta cheese and your sugar.
Fill the base of your cheesecake with the ricotta cream. Put some jam on the top.
I used some currant jam 'cause I like the contrast between the ricotta sweetness and the currant freshness.
Put your cheesecake in the freezer for 45 minutes ca.
Serve your fresh CheeseCerealsCake! :)
- 100.0g Cereals
- 60.0g Melted butter
- 5.0Tbsp Ricotta cheese
- 1.0Tbsp Sugar
- 2.0Tbsp Jam