Cheesecake on a crispy crust

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Quantity: 16 pcs.

Nutritional value per serving:

Serving size: 1 of 14
Calories 286, total fat 18 G., saturated fats 10 G., proteins 4 G., carbohydrates 29 G., fiber 2 G., cholesterol 51 mg, sodium 274 mg, sugar 20 G.

Decorate your celebration with these charming cakes. The delicate cheesecake layer and crisp cereal crust complement each other like yin and yang. Make the dessert a day ahead, and just before serving, garnish with fresh berries, which will pop brightly against the crisp white filling. This dessert is sure to be a hit!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crispy layer

3 tablespoons unsalted butter
140 gr. mini marshmallow
2 teaspoons of honey
0.5 tsp vanilla extract
4 tbsp. rice breakfast cereal

Cheesecake layer

1 sachet (7 g) gelatin powder
2 packages of 220g cream cheese, room temperature
1 cup sour cream
1 cup powdered sugar
1 tbsp. freshly squeezed lemon juice
0.5 tsp vanilla extract
2 cups raspberry and blueberry mixture for topping

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, marshmallow, honey, vanilla extract, dry breakfast, gelatin, curd cheese, sour cream, powdered sugar, lemon juice, raspberry, blueberry

Cooking the dish according to the recipe:

Crispy layer:

Line a 9-inch square pan with foil, leaving a 2-inch overhang on both sides. Lightly spray the foil and a wooden spoon with cooking spray.
In a medium saucepan over medium heat, melt the butter. Add the marshmallows, honey, vanilla extract, and a pinch of salt and stir with a prepared wooden spoon until the marshmallows are completely melted, 4-5 minutes. Add the rice cereal and stir until evenly coated. Pour the mixture into the prepared pan and press into an even layer. Let sit at room temperature until the cake is set, about 20 minutes.

Cheesecake layer:

Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
In the bowl of a stand mixer, beat the cream cheese with the paddle attachment on medium speed (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla extract, and a pinch of salt and beat on medium speed until smooth, about 1 minute.
Microwave the gelatin until melted, stirring as needed, for about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed for about 30 seconds.
Assembly:

Spoon the cheesecake mixture onto the set, crisp crust and spread it evenly. Wrap the pan tightly in plastic wrap and refrigerate until the cheesecake sets, about 2 hours. The dessert can be assembled and refrigerated overnight. Cut into 16 squares and sprinkle each with raspberries and blueberries before serving.