Puffed honey cereals are quintessentially kiwi and have been enjoyed up and down the country (as well as over the ditch) since its creation many years ago. I also feel honey in general gives the connotation of health, nature and of course, fun. So this cereal feels somewhat like a comfort food and a homely staple in the pantry growing up.
We have so many delicious flavours and blends of honey here in New Zealand, so this cheesecake is a perfect way to enjoy and explore your favourite honeys in a whole new experience. Kicking off with a puffed honey cereal base, this is then topped with a smooth honey flavoured filling, perfect for any occasion. Super easy.
So if it’s not waking up to a comforting bowl of puffed honey cereal in the morning, why not make it a slice of cheesecake instead!
- 80g Puffed Honey Cereal
- 100g Marshmallows (White if possible)
- 30g Butter
- 300ml Cream
- 500g Cream Cheese (2 x 250g Tubs)
- 200g Liquid Honey
- 3 Teaspoons Gelatin
- 3 Tablespoons Boiling Water
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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 puffed honey 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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Add the tubs of cream cheese into a large bowl and whip with a handheld beater until smooth. Pour in your choice of honey and continue to beat through until combined.
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Next you’ll need to incorporate the gelatin. So, desolve in 3 tablespoons of boiling water. Once dissolved, beat into the cream cheese mixture.
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Using a large jug, pour in the cream and 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, cover and chill in the fridge for 4-6 hours or overnight. When you’re ready to serve, slice and enjoy a taste of childhood.
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