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Honey Bubble Cheesecake

March 20, 2020 By Dane McGregor Leave a Comment

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!

Print
Honey Bubble Cheesecake
Prep Time
45 mins
Chilling Time
4 hrs
Total Time
4 hrs 45 mins
 
Ingredients
The Base
  • 80g Puffed Honey Cereal
  • 100g Marshmallows (White if possible)
  • 30g Butter
The Filling
  • 300ml Cream
  • 500g Cream Cheese (2 x 250g Tubs)
  • 200g Liquid Honey
  • 3 Teaspoons Gelatin
  • 3 Tablespoons Boiling Water
Instructions
The Base
  1. First you'll need to line or spray a 20cm springform cake tin and set aside.

  2. 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.

  3. 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.

The Filling
  1. 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.

  2. Next you’ll need to incorporate the gelatin. So, desolve in 3 tablespoons of boiling water. Once dissolved, beat into the cream cheese mixture.

  3. 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.

  4. 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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I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
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