Granola recipes
If you are on Pinterest, looking for a recipe for cheesecake you will find lots of them. Baked cheese and unbaked cheese. Healthy cheesecake and unhealthy cheesecake. What I can promise is that this one is delicious.
Made based on the recipe for a New York Cheesecake from "Once upon a Chef” but with... our granola. You didn't see that one coming, did you?
Ingredients - Bottom
- 1 1/2 Cup granola grits. (Pink Lychee)
- 5 Tablespoons unsalted butter, melted
- 2 Tbsp. cristal sugar
- 1/8 Teaspoon Salt
Ingredients - Filling
- 900 Grams Philadelphia cream cheese
- 2 Cups of sugar
- 3 Tbsp. flour
- 4 Teaspoons Vanilla extract
- 1 Teaspoon lemon peel
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 6 Eggs
- 1/2 Cup Sour Cream
Ingredients - Toppings
- Whipped Ricotta
- Fresh raspberries
- Pink Lychee granola chunks
Method
- Preheat the oven to 190°C and place an oven rack in the middle position. Wrap a 9- or 10-inch springform pan with a large piece of sturdy aluminum foil, covering the bottom and reaching all the way to the top, so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil to be sure. Spray the inside of the pan with non-stick cooking spray.
- Make the crust: In a medium bowl, combine the granola, melted butter, sugar and salt. Stir until well blended. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until hard. Remove pan from oven and set aside.
- Reduce the oven temperature to 160°C. Bring water to a boil.
Make the batter: Place the cream cheese, sugar and flour in an electric mixer and mix together on medium-high speed until a smooth batter is formed. Add the vanilla, lemon zest, lemon juice and salt; beat on low speed until everything is just mixed. One at a time, add the eggs and mix on low speed until everything is blended. Mix in the sour cream.
Place the cheesecake pan in a large baking dish. Pour the batter on top of the crust. Pour the boiling water into the large baking dish to about 2 inches above the side of the cake pan. Bake until the cake is just done, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquid at all, but will wobble a bit when you push against it; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Let the cheesecake cool in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, go along the edge of the cake with a thin knife to make sure it is not sticking to the sides (which can cause cracks as it cools), then cover it with plastic wrap and place it in the refrigerator to cool for at least 8 hours or overnight.
- To serve: Remove the sides of the springform pan. Serve the cheesecake directly from the bottom of the pan. Slice with a sharp knife and wipe the knife clean between the slices. Serve with the "whipped ricotta", raspberries and granola chunks.