Find The Recipe:
Cereal cheesecake
INGREDIENTS
For the base:
- 125g of puffed rice
- 200g of chocolate (melted)
For the cream:
- 400g (1 3/4 cups) of whipping cream
- 500g (2 1/4 cups) of mascarpone
- 200g (3/4 cups) of condensed milk
For the top part:
- 120g of chocolate (melted)
- Cereal bars
METHOD
- Pour the puffed rice and melted chocolate into a bowl and mix all well to create a compact mixture.
- Transfer the mixture to the cake mold (22cm - mold size) and level it up well with a spatula. Transfer to the fridge for at least 15 minutes.
- Pour the whipping cream into a bowl and mix with the electric mixer until the cream is firm.
- In another bowl add the mascarpone and condensed milk and mix with the mixer until combined. Add the whipped cream and mix it all well.
- Pour the mixture into the cake mold with the base and level it up. Transfer to the fridge for at least 4 hours.
- After time has elapsed pour the melted chocolate on top and level it up. Add the cereal bars on top and serve.
*Recipe on video and text may differ from each other!
How to cook Cereal cheesecake:
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