Thursday, October 2, 2014

Recipe: Maple Sunrise and White Chocolate Cheesecake

This is a recipe I submitted to a competition about a month ago- out of about 250 entries I was short-listed to the final 20, but unfortunately didn't win. It was for a healthy/ gluten-free cereal company called "Natures Path", the maple sunrise cereal is from their company that I use for the base. I love this cheesecake because the topping is very light and fluffy and it's not an overly sweet pudding. It is also vegetarian, gluten free, wheat free and egg free- but unfortunately not calorie-free, but we'll just keep that our little secret shall we??

Maple Sunrise and White Chocolate Cheesecake (serves 8)

200g Nature’s Path Maple Sunrise Cereal
100g butter
300g cream cheese
300g whipping cream
100g white chocolate
1 tbsp golden caster sugar
1 vanilla pod, seeded (or ½ tsp vanilla extract)
Raspberries for garnish (if desired)

1)      Blend the Nature’s path cereal in a food processor until it is a fine crumb, or alternatively if you don’t have a food processor, grind the cereal in a pestle and mortar.
2)      Melt butter in a saucepan, and the mix in the cereal crumbs. Press this mixture firmly into a 20cm loose bottomed tin. Put in the fridge and allow the base to set for at least an hour.
3)      Whisk the whipping cream and the sugar until it is in soft peaks. Melt the white chocolate in a bowl over a pan of boiling water. Whisk in the chocolate, vanilla and cream cheese into the cream until well combined.
4)      Pour this mixture on top of the cereal base, smooth over, and allow cheesecake to set overnight, or for about 12 hours. Garnish with raspberries if desired, and serve!

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