It’s no surprise that coating puffed rice in chocolate would become an iconic family favourite, because after all, who doesn’t love chocolate. However, it wasn’t just the crispy puffed chocolate pieces that were the hero at breakfast time, it was also the chocolate milk left behind in the bowl. This secondary hero right there is the inspiration for this Chocolate Shake Cheesecake recipe.
So for lots of people, drinking the leftover chocolate milk was the best way to finish breakfast, perhaps even with a splash more of milk to stretch the enjoyment out a little longer with the remaining cereal in the bowl. So not only will we celebrate this delicious chocolatey cereal, we’ll also bring in some of the best elements of a good old fashioned chocolate milkshake.
Starting with a base of chocolate puffed cereal, this is then topped with a layer of cereal infused cheesecake filling (just like the yummy leftover milk in your bowl), chocolate ganache (like the drizzles of chocolate syrup around the sides of a milkshake glass) and finished off with swirls of whipped cream (the next best this after ice cream…) and lots more chocolate puffed cereal pieces.
This one is just like a chocolate milkshake… only cheesecakey!
- 100g Chocolate Puffed Cereal
- 100g Marshmallows (White where possible)
- 30g Butter
- 100g Chocolate Puffed Cereal
- 300ml Cream
- 500g Cream Cheese (2 x 250g Tubs)
- 80g Caster Sugar
- 2 Teaspoon Gelatin (Optional)
- 1 ½ Tablespoon Boiling Water
- 100g Chocolate
- 300ml Cream
- + Extra Chocolate Puffed Cereal
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First you'll need to line or spray a 20cm springform cake tin and set aside.
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In a large pot over a low heat, add the butter and marshmallows and whisk together until smooth. Add in cereal and stir thoroughly until well coated.
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Pour mixture into prepared tin and firmy and evenly press over the bottom of the prepared baking tin. The mixture can be quite sticky, so I suggest oiling a mug or tumbler and using this to press the mixture down firmly. Once satisfied, place in the fridge to set while you make the cheesecake filling.
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In a large jug, add the cream and 100g of the cereal. Give a good mix through until cereal has lost its colour and the cream is nice and chocolatey (approximately 5 minutes). Drain and strain the cream from the remaining cereal, reserving and setting aside approximately 200ml of cereal infused cream.
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Next, add the tubs of cream cheese and sugar to a large bowl and whip together with a handheld beater until smooth.
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Optional: If choosing to use the gelatin, desolve in 1 ½ tablespoons of boiling water. Once dissolved, beat into the cream cheese mixture.
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Returning to the cereal infused cream, whip until it forms soft peaks. Fold this whipped cream through the cream cheese mixture until well combined.
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Pour cheesecake filling over the prepared base and return to the fridge while you make the chocolate ganache.
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In a small pot, add the chocolate and 100ml of cream. Bring to a low heat, stirring until chocolate has melted through and combined. Allow to cool slightly before pouring over top of cheesecake. Smooth to the edges and return to the fridge for 4-6 hours or overnight.
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When you’re ready to serve, whip the remaining 200ml of cream and pipe over the ganache layer and feel free to sprinkle a little more cereal, just for good luck. Enjoy!
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