Try this delicious New York Cheesecake with an amazing cookie and Nature's Path® Panda Puffs cereal base, and a traditional filling, with an easy and simple recipe, topped with fruit and cereal that you will love.
1 cup corn flakes, Nature's Path® Panda Puffs, 300 g presentation
1 1/2 cups butter, melted
750 grams cream cheese
150 grams sugar
2 tablespoons flour
3 eggs
2 egg yolks
125 milliliters whipping cream
1 teaspoon lime zest
1 cup corn flakes, Nature's Path® Panda Puffs, for decoration
1 cup blueberries, for decoration
Preparation
2h 15 mins
1h 15 mins
Low
Place the cookie and Nature's Path® Panda Puffs cereal in a plastic bag, and using a rolling pin, crush them until you have a very fine consistency. Transfer to a bowl and mix with the melted butter using a spatula; to check that you have the correct consistency, take a small ball with your hands and squeeze it; if it doesn’t crumble, your tart base has the right consistency.
Line a springform pan with parchment paper to make it easier to remove the cheesecake, and pour in the cookie mixture, pressing it down with a spoon or your fingers to form a layer 2 cm high. Bake for 10 minutes at 180 °C and let cool for 30 minutes.
Using a mixer, blend the cream cheese until smooth. Then gradually add the ingredients, beating between each one: first the sugar, then the flour, add the eggs and yolks one by one, the lemon zest, and finally the heavy cream; beat until you have a homogeneous mixture.
Pour the cheesecake mixture into the cookie crust with Nature's Path® Panda Puffs and bake for 15 minutes at 200 °C, then lower the temperature without opening the oven to 100 °C and bake for 1 hour.
Leave the cheesecake in the turned-off oven for one more hour with the oven door slightly open so it doesn't sink too much.
Remove from the oven and let cool for 1 more hour at room temperature.
Decorate with Nature's Path® Panda Puffs cereal and blueberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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